There’s nothing like the sight of those pea shoots poking up through the soil. It signals the start to another wonderful garden season. A long-time tradition for many gardeners, in my family it was my grandmother who without fail, planted peas on St. Patrick’s Day. You can make this Spring Pea Tartine recipe with store-bought peas, but growing them yourself is a real joy.
Tips for Growing Peas in Your Garden
Many garden friends scoff at my March 17 planting, choosing to wait a few weeks, which works fine, but what would Grandma say? The biggest obstacle is the fickle nature of spring weather: one year the garden is under a blanket of snow while in another it is flooded with rain.
I favor snow peas. The pods are edible when small. However, you can shell them if left on the vine long enough. Oregon Sugar Pod II has been in my garden for decades, but I’ve discovered Shiraz Purple from Kitchen Garden Seeds. Both are heavy producers; I just love the color of the purple variety, and it seems to last a little longer as spring gives way to summer.
Although most gardeners spring-sow their peas, there’s an opportunity at the end of the season, too. Peas planted in August, in a place not overpowered by heat, will be ready before a hard freeze. It’s essential the seeds are started early as peas detest hot weather and if planted too late will wither in the hot sun.
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Spring Pea Tartine
Description
- Bread of your choice
- Dollop of créme fraîche or cream cheese
- Pinch of salt
- Crack of pepper
- Dab of horseradish
- 1 cup fresh snow peas
- Assorted sprouts and dill
- Cherry tomato halves
Ingredients
- Pumpernickel packs a punch. So does sourdough. Whatever you choose, slice and lightly toast it.
- Mix crème fraîche or cream cheese with a pinch of salt and a dab of horseradish.
- Layer on fresh snow peas, sprouts, fresh mint or dill, a few edible petals, or cherry tomato halves.
- Finish with a pinch of salt and a crack of pepper. Buon appetit!
Story by Doug Oster
Food & Styling by Rafe Vencio
Side Plates by Jono Pandolfi
Photography by Dave Bryce
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