Mammoth Melting Sugar Snow Pea - Open Pollinated
90 seeds per packet approx.
Matures in 70 days.
4 to 5 inch pods on 4 foot plants!! Huge.
Sweet and tender, high yielding and productive in cool weather. Plant in early Spring and then in August again.
Peas prefer cool weather. Plant as early in spring as the soil can be worked, from mid-Feburary to the end of May. After April 1, sow varities that are listed as being enation resistant if you live in an area where aphids carry the enation virus. Sow again from July to mid-August for a fall crop. The success of a fall crop will depend on the weather. Optimal soil temperature: 10-20°C (50-70°F). Seeds should sprout in 7-14 days.
Soaking seeds is not advised for damp soils. Sow seed 2cm (1″) deep. After April 15th, sow seed 5cm (2″) deep. Space seeds 2-7cm (1-3″) apart in the row. Do not thin. If the seeds fail to sprout, try to dig some up and check for rot or insect damage. The challenge with untreated pea seeds is to give them an early start but to avoid rot.
Use well-drained soil amended with finished compost. Add 2 cups of rock phosphate or bonemeal for 3m (10′) of row. Plant most varieties along a trellis or fence for support as they climb.
Pick when pods fill out and peas are bright green. Make multiple sowings or grow several varieties to extend the harvest season.
How to Blanch Peas
Peas of all kinds freeze particularly well for use in the fall and winter. Prior to freezing, it’s important to briefly submerge peas in boiling water — this kills the natural enzymes that exist in peas that would otherwise reduce the nutrients and cause the peas to break down over time. We recommend using a large pot of water at a rolling boil, and a colander or sieve for dipping. Timing is everything. For snap and snow peas, dip the whole pods into boiling water for exactly two minutes, and then transfer the pods to a bowl of ice water. For shelled peas, ninety seconds is perfect. Use a timer. After ninety seconds, transfer the peas to a bowl of ice water. All peas (and pods) should then be dried thoroughly on kitchen towels before being stored in zip-top or vacuum bags, with as little air as possible in each bag.
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