Did you know that the mouth-watering peas you gather in your backyard are more than you can fathom in taste, aroma, use and quality? As much as the English love the smell of heather in the countryside, so do Kenyans cherish the odor of green, snap and snow peas fresh in the garden just flowering into some sumptuous meal to while away the afternoon. However, despite your familiarity with consumption mores, do you know what is the secret of growing either of the varieties and how to dish on them?
Firstly, snow peas are more flattish than their cousins. They come with ovular, flat, curved pods that enclose little empty volume inside. You can just snap them on the finger and thumb ready for consuming raw, or cooked. Speaking of them as a culinary delicacy, they are ready for stir-frying as soon as they are harvested, and are at their height of flavor when they are halfway through their ripening process.
Snap peas, on the other hand, have become darlings of popping and eating on the go, though they require longer time and more strenuous work than, say, green peas, with strings and what not. The pod usually does not have to be disbanded from the minute seeds inside and you just have to cut it into small slices for stir-frying. They are delicious, whether cooked or raw and you just need to decide whether to consume them whole or with other accessory recipes, such as, meat stew to go alongside.
For green peas to be the last in the list does not connote them to lesser savoriness than the rest for ask any gourmet in the world and he or she will tell you that they are the most sumptuous of the peas family if eating them raw is anything too go by. They are ready to consume right from the pod though cooking them on the fry keeps their water intact and adds some aroma to the usually sugary seeds inside. They are best when you harvest them off the vines without strings.
How do you grow the three types of peas to make them long-lasting in the harvesting garden devoid of the perils of a harvest including pests, frost and such? Firstly go for a seedling catalogue that offers for fast, mid-season or late-season development. Indeed, it is wise to mix them seasonally so that you can extend the reaping period by as many as several weeks. Another essential growing fact to know is that the period it takes for peas varieties to germinate varies greatly between seasonal varieties (whether early, mid or late in the season), all of which are standardly long. The early varieties go for slightly less than two months to sprout off the ground, but then, the harvest will be bumper if all germinate. Mid-season ones require a month and a few days, while late-season ones go for seventy five days.
All in all, the best of the best come out of cooler climes, even if there are drought-intensive kinds. We at Kenya Fresh Peas source them just for you from trusted family growers in Kenya before packing and supplying them within Kenya and international markets.