UM Organic Community Garden

- ADDRESS -

- 1284 County Road 10, Montevallo, AL 35115 -

University of Montevallo Organic Community Garden

- Peas -

Summer

Peas - Pisum spp.

Including: shelling, English, sugar snap, snow pea


Hardiness

Zones 2 and warmer; grow as a spring and fall crop in most Zones, and as a winter vegetable in frost-free climates

Climate Zones Maps

Light

Full sun; will grow in partial shade
Soil

Well-drained soil high in organic matter is best; pH 5.5 to 6.8
Water

Steady, even moisture especially when in flower
Spacing

You can plant peas in blocks, or in rows.

For rows: Bush types: 2 to 3 inches (5 to 7.5 cm) between plants with 2 feet (.61 m) between rows

Climbing types: 2 to 3 inches (5 to 7.5 cm) between plants with 3 feet (1 m) between rows

Harvest

Shelling Peas: when pods are full and plump and peas are tender

Snap Peas: when pods are rounded but before peas begin to bulge the sides of the pod

Snow Peas: when pods are flat, and showing only the smallest hint of the pea inside


Comments: There are two distinct types of peas: bush cultivars, also called dwarf, or climbing cultivars. Climbers need support, but make better use of space in the garden and overall produce a larger yield than bush types. You can grow both early-maturing cultivars and later-maturing to spread out your harvest. Disease and heat resistant cultivars are available. If you plan to freeze your peas after harvest, there is a variety that is recommended for freezing, but in general, all peas freeze well.

Planting Site: Make sure plants get full sun to partial shade on a site that has good air circulation. Young plants can tolerate moderate frost, but fall crops will not mature after frost. While peas can tolerate most soils, they do better when some organic matter, such as compost has been worked in prior to planting.

Planting & Growing Guidelines: Peas do poorly in hot weather, so plant spring crops early to beat the summer heat, unless you live in an area that has long, cool springs. Plant peas as soon as the ground can be worked and the soil has reached 40° F (4.4° C). Peas can take the cold, but freezing temperatures can damage the plants.

Peas grow best at temperatures between 60° and 65° F (16° to 18° C). Pods can become woody and tough or may not develop at all in temperatures above 75° F (24° C), so try not to plant too late in the spring. For fall harvest, don't plant until daytime temperatures are consistently below 80° F (27° C), in cold winter areas, plant about six to eight weeks before the first expected frost date. In mild winter, frost-free climates, sow seeds in fall for an early spring crop.

Peas do very well planted in blocks about 3 feet (1 m) by 3 feet (1 m). They will help support each other while growing, and the yield will be greater while using less garden space. Inoculate pea seeds (see Fertilizer section below) to promote nitrogen fixation and increase yields. Regular watering will also increase yield and is critical when peas are in flower, but don't over water since soggy conditions can cause plants to rot.

Fertilizer: All legumes, such as peas and beans, are self-fertilizing. In fact, they leave more nitrogen in the soil than they use up. So they really don't need to be fertilized, but what you can do is give them a boost with some "innoculant" (available at any garden center) which helps the plants fix nitrogen in their roots.

Pest and Disease Prevention: Good air circulation and using resistant cultivars can help prevent powdery mildew. Do not plant where peas have grown the previous two years if root rot has been a problem. When seedlings appear, you can cover the plants with a row cover to prevent leafhopper, leafminers, cucumber beetles, caterpillars, pea weevils, and other pests from feeding on your crop. As soon as the plants begin to flower, remove the cover. To help give young plants an extra boost against diseases you can spray them every two weeks with kelp extract.

Common Problems: Fall plantings in humid areas, even using disease resistant cultivars, can be bothered by powdery mildew. If plants do develop mildew, spray the foliage thoroughly with a mild baking soda solution of (1 teaspoon (5 ml) per quart (liter) of water).

Days to Maturity: 55 to 80 days from seed to harvest.

Harvest and Storage: Harvest Shelling Peas: when pods are full and plump and peas are tender. Snap Peas: when pods are rounded but before peas begin to bulge the sides of the pod. Snow Peas: when pods are flat, and showing only the smallest hint of the pea inside. Harvest peas daily to keep plants productive. Peas should be eaten immediately or frozen or canned quickly because their sugars begin to turn into starch quite fast. You can dry and store overmature peas as you would dry beans, for use in soups.



What's New and Beneficial about Green Peas

We don't usually think about green peas as an exotic food in terms of nutrient composition—but we should. Because of their sweet taste and starchy texture, we know that green peas must contain some sugar and starch (and they do). But they also contain a unique assortment of health-protective phytonutrients. One of these phytonutrients—a polyphenol called coumestrol--has recently come to the forefront of research with respect to stomach cancer protection. A Mexico City-based study has shown that daily consumption of green peas along with other legumes lowers risk of stomach cancer (gastric cancer), especially when daily coumestrol intake from these legumes is approximately 2 milligrams or higher. Since one cup of green peas contains at least 10 milligrams of coumestrol, it's not difficult for us to obtain this remarkable health benefit.

The unique phytonutrients in green peas also provide us with key antioxidant and anti-inflammatory benefits. Included in these phytonutrients are some recently-discovered green pea phytonutrients called saponins. Due to their almost exclusive appearance in peas, these phytonutrients actually contain the scientific word for peas (Pisum) in their names: pisumsaponins I and II, and pisomosides A and B. When coupled with other phytonutrients in green peas—including phenolic acids like ferulic and caffeic acid, and flavanols like catechin and epicatechin—the combined impact on our health may be far-reaching. For example, some researchers have now speculated that the association between green pea and legume intake and lowered risk of type 2 diabetes may be connected not only with the relatively low glycemic index of green peas (about 45-50) and their strong fiber and protein content, but also with this unusual combination of antioxidant and anti-inflammatory phytonutrients.

Green peas stand out as an environmentally friendly food. Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called "nitrogen fixing" crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer. Peas also have a relatively shallow root system which can help prevent erosion of the soil, and once the peas have been picked, the plant remainders tend to break down relatively easily for soil replenishment. Finally, rotation of peas with other crops has been shown to lower the risk of pest problems. These environmentally friendly aspects of pea production add to their desirability as a regular part of our diet.

Even though green peas are an extremely low-fat food (with approximately one-third gram of total fat per cup) the type of fat and fat-soluble nutrients they contain is impressive. Recent research has shown that green peas are a reliable source of omega-3 fats in the form of alpha-linolenic acid (ALA). In one cup of green peas, you can expect to find about 30 milligrams of ALA. About 130 milligrams of the essential omega-6 fatty acid, linoleic acid, can also be found in a cup of green peas. This very small but high-quality fat content of green peas helps provide us with important fat-soluble nutrients from this legume, including sizable amounts of beta-carotene and small but valuable amounts of vitamin E.

WHFoods Recommendations

Many public health organizations—including the American Diabetes Association, the American Heart Association, and the American Cancer Society—recommend legumes as a key food group for preventing disease and optimizing health. The 2005 Dietary Guidelines for Americans developed by the U.S. Department of Health and Human Services (USDHHS) and the U.S. Department of Agriculture (USDA) recommends 3 cups of legumes per week (based on a daily intake of approximately 2,000 calories). Because 1 serving of legumes was defined as 1/2 cup (cooked), the Dietary Guidelines for Americans come very close to recommending of 1/2 cup of cooked legumes on a daily basis. Based on our own research review, we believe that 3 cups of legumes per week is a very reasonable goal for support of good health. However, we also believe that optimal health benefits from legumes may require consumption of legumes in greater amounts. These greater amounts are based on studies in which legumes have been consumed at least 4 days per week and in amounts falling into a 1-2 cup range per day. These studies suggest a higher optimal health benefit level than the 2005 Dietary Guidelines: instead of 3 cups of weekly legumes, 4-8 cups would become the goal range. Remember that any amount of legumes is going to make a helpful addition to your diet. And whatever weekly level of legumes you decide to target, we definitely recommend inclusion of green peas among your legume choices.

Green Peas, cooked
1.00 cup
(137.75 grams)
Calories: 116
GI: low

NutrientDRI/DV

  vitamin K40%

  manganese36%

  vitamin B130%

  fiber30%

  copper27%

  vitamin C26%

  phosphorus23%

  folate22%

  vitamin B618%

  vitamin B317%

  vitamin B216%

  protein15%

  zinc15%

  dbid=128">molybdenum15%

  magnesium13%

  iron12%

  potassium11%

  choline10%



Jump to

  • Health Benefits
  • Description
  • History
  • How to Select and Store
  • Tips for Preparing and Cooking
  • How to Enjoy
  • Individual Concerns
  • Nutritional Profile

    Health Benefits

    Given their exceptionally strong nutrient composition, we've been surprised at the relatively small amount of research specifically focused on green peas as a health-supporting food. Green peas have been largely overlooked in research studies on legumes, which have tended to concentrate only on beans. In studies where the health benefits of green peas have been directly examined, it's usually been in their dried versus fresh form. These research trends are ones that we would really like to see reversed! Due to the lack of wide-scale health research on green peas, many of the connections that we would expect to see need further research substantiation. Despite the lack of studies directly linking green pea intake to improved health, we believe that the outstanding nutrient composition of green peas will eventually be shown to have far-reaching health benefits, extending well beyond the ones presented in this Health Benefits section.

    Antioxidant and Anti-Inflammatory Benefits

    If you have traditionally thought about green peas as a "starchy vegetable" that cannot provide you with very much in the way of phytonutrients or body systems support, it's time that you change your thinking. Green peas are loaded with antioxidants and anti-inflammatory nutrients, and these health-supportive nutrients are provided in a wide range of nutrient categories. For example, in the flavonoid category, green peas provide us with the antioxidants catechin and epicatechin. In the carotenoid category, they offer alpha-carotene and beta-carotene. Their phenolic acids include ferulic and caffeic acid. Their polyphenols include coumestrol. Pisumsaponins I and II and pisomosides A and B are anti-inflammatory phytonutrients found almost exclusively in peas. Antioxidant vitamins provided by green peas include vitamin C and vitamin E, and a good amount of the antioxidant mineral zinc is also found in this amazing food. Yet another key anti-inflammatory nutrient needs to be added to this list, and that nutrient is omega-3 fat. Recent research has shown that green peas are a reliable source of omega-3 fat in the form of alpha-linolenic acid (ALA). In one cup of green peas, you can expect to find about 30 milligrams of ALA.

    Ordinarily, we would expect this extraordinary list of antioxidant and anti-inflammatory nutrients to be associated with lower risk of most inflammatory diseases, including heart disease, type 2 diabetes, and arthritis. Although large-scale studies on green pea intake and these chronic health problems remain unavailable, researchers have already begun to suggest connections in this area, particularly with respect to type 2 diabetes. We know that chronic, unwanted inflammation and chronic, unwanted oxidative stress increase our risk of type 2 diabetes. We also know that intake of green peas is associated with lowered risk of type 2 diabetes, even though this association has traditionally been understood to involve the strong fiber and protein content of green peas. Researchers now believe that the antioxidant and anti-inflammatory nutrients in greens peas play an equally important role in lowering our risk of this chronic health problem.

    Support for Blood Sugar Regulation

    As mentioned in the previous section, blood sugar regulation has been an area of special interest with respect to green peas and its fellow legumes. Few foods provide us with such substantial amounts of protein or fiber (about 8-10 grams per cup for each of these macronutrients) as green peas. These outstanding fiber and protein amounts directly regulate the pace at which we digest our food. By helping to regulate the pace of digestion, protein and fiber also help regulate the break down of starches into sugars and the general passage of carbs through out digestive tract. With better regulation of carbs, our blood sugar levels can stay steadier.

    Recent research has greatly expanded our understanding of these health benefits. What we now know is that green peas and other pulses can help us lower our fasting blood sugar as well as our fasting insulin levels. Our long-term control of blood sugar (as measured by lab testing of glycosylated hemoblobin and fructosamine) is also improved by intake of green peas. When combined with an overall high-fiber diet, these benefits are increased. They are also increased when green peas are consumed as part of an overall diet that is low in glycemic index.

    The outstanding antioxidant and anti-inflammatory nutrient composition of green peas are very likely to play a role in these blood sugar benefits. Regular consumption of antioxidant nutrients can help us prevent chronic, unwanted oxidative stress, while regular consumption of anti-inflammatory nutrients can help us prevent chronic, unwanted inflammation. Chronic inflammation and chronic oxidative stress are well-established risk factors for type 2 diabetes. Lowering our risk in these two areas is very likely to be one of the mechanisms involved with the diabetes-preventing benefits of green peas.

    Heart Health Promotion

    An area we expected to find well-documented health benefits from green peas is the area of cardiovascular disease. While we did not find specific research documentation in this area, we are confident that future research will confirm key health benefits from green peas in relationship to cardiovascular protection. Our reasoning here is simple. First, we know that strong antioxidant and anti-inflammatory protection is needed for healthy functioning of our blood vessels. The formation of plaque along our blood vessel walls starts with chronic, excessive oxidative stress and inflammation. Few foods are better equipped to provide us with antioxidant and anti-inflammatory nutrients than green peas. Second, we know that intake of omega-3 fat lowers our risk of cardiovascular problems. Green peas are a reliable source of omega-3 fat in the form of alpha-linolenic acid, or ALA. One cup of green peas provides us with ALA in an amount of approximately 30 milligrams. Third, we know that high levels of homocysteine raise our risk of cardiovascular disease, and that ample amounts of B vitamins are required to help keep our homocysteine levels in check. Green peas provide us with very good amounts of vitamin B1 and folate, and good amounts of vitamins B2, B3, and B6. The critical cardioprotective B vitamin, choline, is also provided by green peas in amounts of approximately 40 per cup. In combination, these nutrient features of green peas point to a likely standout role for this food in protection of our cardiovascular health.

    Protection Against Stomach Cancer

    Excessive inflammation and oxidative stress are risk factors not only for the development of chronic diseases like type 2 diabetes, but also for the development of cancers. A recent research study has begun to examine the benefits of green peas with respect to one particular type of cancer—stomach cancer. Stomach cancer (also called gastric cancer) is a disease that occurs more commonly in persons who have very low intake of antioxidant and anti-inflammatory nutrients, including key nutrients called polyphenols. A recent study based in Mexico City has shown that daily consumption of green peas along with other legumes is associated with decreased risk of stomach cancer. In particular, decreased risk of stomach cancer in this study was associated with average daily intake of a polyphenol called coumestrol at a level of 2 milligrams or higher. Pulses (including green peas) were determined to be a key food contributor to coumestrol in this Mexico-based study. Since one cup of green peas contains at least 10 milligrams of coumestrol, green peas are very likely to provide some unique health benefits in this cancer-prevention area. Of course, coumestrol is not the only cancer-protective nutrient present in green peas! The wide variety of antioxidants and anti-inflammatory phytonutrients in green peas is very likely to play a primary role in the cancer-preventive benefits of this food.

    Description

    Legumes are plants that bear fruit in the form of pods enclosing the fleshy seeds we know as beans. Peas are one of the few members of the legume family that are commonly sold and cooked as fresh vegetables. Other members of the legume family, including lentils, chickpeas, and beans of all colors are most often sold in dried form. There are generally three types of peas that are commonly eaten: garden or green peas (Pisum sativum), snow peas (Pisum sativum var. macrocarpon) and snap peas (Pisum sativum var. macrocarpon ser. cv.). Garden peas have rounded pods that are usually slightly curved in shape with a smooth texture and vibrant green color. Inside of them are green rounded pea seeds that are sweet and starchy in taste. Snow peas are flatter than garden peas, and since they are not fully opaque, you can usually see the shadows of the flat peas seeds within. Snap peas, a cross between the garden and snow pea, have plump pods with a crisp, snappy texture. The pods of both snow peas and snap peas are edible, and both feature a slightly sweeter and cooler taste than the garden pea. Peas and other legumes belong to the plant family known as the Fabaceae, which is also commonly called the bean family or the pulse family. In fact, commercial production of peas is commonly placed within the category of pulse production, and like its fellow legumes, peas are often referred to as "pulses."

    History

    The modern-day garden pea is thought to have originated from the field pea that was native to central Asia and the Middle East. Because its cultivation dates back thousands and thousands of years, the green pea is widely recognized as one of the first food crops to be cultivated by humans. Peas were apparently consumed in dry form throughout much of their early history, and did not become widely popular as a fresh food until changes in cultivation techniques that took place in Europe in the 16th century. Peas are now grown throughout the world in nearly every climatic zone, and are widely consumed in both fresh and dried form.

    While growing approximately 3 million tons of peas per year, Canada is currently the largest world producer and exporter of peas. France, China, Russia, and India are also large-scale producers of this legume. Despite being a large-scale producer of peas, India is also the world's largest importer of this food due to its great popularity in that country.

    How to Select and Store

    Only about 5% of the peas grown are sold fresh; the rest are either frozen or canned. When trying to decide between frozen and canned green peas, the following information may be helpful:

    Frozen peas are better able to retain their color, texture, and flavor than canned peas. Recent research has confirmed that these "important sensory characteristics" of green peas are not affected by freezing over periods of 1-3 months.

    Both canned and frozen peas may contain relatively high levels of sodium. Unless labeled as "low sodium" or "reduced sodium" or containing "50% less sodium" or something similar, you can expect to find 650-800 milligrams of sodium in one cup of canned green peas. Some of this sodium can be removed by thorough rinsing, and we definitely encourage you to do so. Reduced sodium canned peas will often bring the sodium content down to 250-300 milligrams of sodium. Even in this case, you can lower the sodium even further by thoroughly rinsing the peas. In the case of frozen green peas, it's not uncommon to find 300 milligrams of sodium in one cup of frozen green peas—approximately the same amount as found in reduced sodium canned peas. This relatively high sodium level in frozen peas results from green pea processing methods, not from the natural sodium content of the peas. When large batches of peas are prepared for freezing, producers separate out the older and starchier peas prior to freezing. A common method used to separate out the starchier peas is to immerse them in salty water. This process, called the salt brine process, allows the younger, more tender, and less starchy peas to float on top of the salt water, while letting the older, less tender, and starchier peas to sink to the bottom. Even though the younger and less starchy peas are rinsed with water after being separated out, they can still contain relatively high levels of sodium.

    Neither frozen peas nor canned peas have an unlimited shelf life. In the case of frozen peas, it's not uncommon to see "use by" dates that indicate a 24-30 month shelf life. However, based on the overall research findings on nutrient content of frozen peas during storage, we recommend that you consume your frozen peas within 6-12 months of the packing date. (If no packing date is available, just make the "use by" date 50% sooner.)

    Overall, we recommend the selection of frozen peas over canned peas and recognize the convenience of frozen over fresh. However, we also encourage you to consider fresh peas whenever possible, and to choose them according to the following guidelines.

    When purchasing fresh garden peas, look for ones whose pods are firm, velvety and smooth. Their color should be a lively medium green. Those whose green color is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided. Additionally, do not choose pods that are puffy, water soaked or have mildew residue. The pods should contain peas of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound. All varieties of fresh peas should be displayed in a refrigerated case since heat will hasten the conversion of their sugar content into starch.

    Unlike the rounded pods of garden peas, the pods of snow peas are flat. You should be able to see the shape of the peas through the non-opaque shiny pod. Choose smaller ones as they tend to be sweeter.

    To test the quality of snap peas, snap one open and see whether it is crisp. They should be bright green in color, firm and plump.

    Garden peas are generally available from spring through the beginning of winter. Snow peas can usually be found throughout the year in Asian markets and from spring through the beginning of winter in supermarkets. Snap peas are more limited in their availability. They are generally available from late spring through early summer.

    If you will not be using fresh peas on the day of purchase, which is the best way to enjoy them, you should refrigerate them as quickly as possible in order to preserve their sugar content, preventing it from turning into starch. Unwashed, unshelled peas stored in the refrigerator in a bag or unsealed container will keep for several days. Fresh peas can also be blanched for one or two minutes and then frozen. If you decide to blanch and freeze your green peas, we recommend a maximum storage period of 6-12 months.

    Tips for Preparing and Cooking

    Before you remove the peas from the pod, rinse them briefly under running water. To easily shell them, snap off the top and bottom of the pod and then gently pull off the "thread" that lines the seam of most peapods. For those that do not have "threads," carefully cut through the seam, making sure not to cut into the peas. Gently open the pods to remove the seeds, which do not need to be washed since they have been encased in the pod.

    The classic way of cooking garden peas is to line a saucepan with several leaves of washed Boston or Bibb lettuce and then place the peas on the lettuce. You can then add fresh herbs and spices if you desire. Cover the peas with more lettuce leaves, add one or two tablespoons of water, and cover the pan. Cook the peas for about 15 to 20 minutes, after which they should be tender and flavorful.

    Snow peas and snap peas can be eaten raw, although the cooking process will cause them to become sweeter. Either way, they should be rinsed beforehand. Healthy Sautéeing is one of the best ways to cook these types of peas.

    The Healthiest Way of Cooking

    Of all of the cooking methods we tried when cooking green peas, our favorite is Healthy Sauté. We think that it provides the greatest flavor and is also a method that allows for concentrated nutrient retention.

    To Healthy Sauté green peas, heat 3 TBS of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add green peas, cover, and Healthy Sauté for 3 minutes. Transfer to a bowl and toss with Mediterranean Dressing.

    How to Enjoy

  • Add fresh peas to green salads.
  • Healthy Sauté snap peas with shiitake mushrooms.
  • Mix green peas with chicken, diced onions and almonds to make a delicious and colorful chicken salad.
  • Fresh pea pods are a great food to pack in a lunch box.

    WHFoods Recipes That Feature Green Peas

  • Mediterranean-Style Salad
  • Seared Tuna Salad
  • 15-Minute Maui-Style Cod
  • Lemon Fish with Puree of Sweet Peas
  • Minted Green Peas & Carrots
  • Pureed Sweet Peas
  • Sautéed Mushrooms with Green Peas
  • Sautéed Vegetables with Cashews

    Individual Concerns

    Green Peas and Pesticide Residues

    Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group's 2014 report "Shopper's Guide to Pesticides," conventionally grown imported snap peas are among the top 12 fruits and vegetables on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of imported snap peas unless they are grown organically.


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    E-mail: johnson35085@gmail.com