A tale of 3 peas

Back in the fall, my husband and I were discussing growing peas for the first time this spring.  I wanted snow or snap peas, so he suggested getting both.  He ALSO suggested getting shelling peas.

Snap peas

I immediately turned up my nose and refused: "I don't like shelling peas! I don't want to waste my precious garden space on them."

But, he was insistent on growing the shelling peas, so I begrudgingly offered to let him grow the shelling peas on the garden fence, thinking this way 'MY' peas would have the premium trellis locations that are safe from the deer.

And sure enough, the deer got to the shelling peas, severely limiting their production. But the little guys persevered and produced enough for 4 large helpings of shelled peas in the spring.

This is where I'd like to end the story, because I don't want to admit that my husband was right and I was wrong (he takes too much delight in it).  But, in all honesty -- I was wrong.

I LOVED the shelling peas -- they were absolutely fantastic!  And to shame myself even further: I didn't like the snap and snow peas very much.  My favorite peas of the three varieties we grew were the shelling, and I wish we'd grown nothing but the shelling because I enjoyed them so much.

These snow peas are part of my lunch -- they are just
sitting on my desk staring at me. I'm not very excited about
eating them.

You live, you learn.

We decided that this fall and next spring, we are only going to plant shelling peas.  I wonder how productive they will be without being half-eaten by the deer?

Here are the varieties we grew:
Mammoth Melting Sugar Snow --> Super productive, but not great tasting.
Sugar Ann Snap --> Pretty tasty, but not very productive.
Green Arrow Shelling  --> AWESOME tasting!

Vegetable Highlight: Tatsoi

Tatsoi Plant

"Tatsoi? What the heck is that?"

That was my husband's reaction to the new and exotic vegetable that we picked up from our CSA last year.  Neither one of us had heard of this green plant that resembles bok choi.

After falling in love with the tender leaves of tatsoi, I decided it was a must have addition for my garden.  This fall (mid-September), I direct sowed some tatsoi seeds in my garden.  I watered them a few times when the seedlings were tiny, but other than that, I've let them be.

My tatsoi 'patch'

Now, the plants are incredibly healthy looking, and close to a harvestable size.  I'm sure if they'd been given a better location, and more attention (water, love, etc.), the plants would be doing even better!

About Tatsoi
Given its name and appearance, I was not surprised to find out that tatsoi is an asian green of the brassica family, grown for its leaves. Started from seed, it can be harvested in just 50 days, and it is a cool weather crop hardy down to 15 degrees F.  It will even survive snow!

How to Grow Tatsoi
Tatsoi can be direct sown in the garden in spring or fall, but it does best in the fall.  Because it is cold hardy, and matures quickly, there is some flexibility in when it can be planted here in the piedmont.

Suggested planting times (direct sow):  August 1 - September 15; March 1 - April 1
Planting depth: 1/4 to 1/2 inches
Spacing after thinning: 6"
Sun/Shade: Sun to partial sun
Days to maturity: 45-50 days
Soil: Not too picky, but prefers fertile, well drained soil
Water: Frequently (mulch to maintain moisture)

Harvest: Harvest entire plants of tatsoi, or try harvesting the outer leaves as you need them.

Where to find tatsoi: Look for tatsoi seeds from local sources.  I purchased my tatsoi seeds from Southern Exposure Seed Company.

Culinary Uses
Tatsoi is a mild green, similar in flavor to bok choi.  Young leaves can be harvested and used raw in salads; while older leaves can be used in stir fries, soups, or sauteed.  One of my favorite ways to use tatsoi, is sauteed with garlic and mushrooms.

Recipes that use tatsoi
Grilled Halibut with Tatsoi and Spicy Thai Chiles 
Chilled Wilted Tatsoi Salad Recipe with Sesame-Ginger Dressing 
Gingery Sauteed Tatsoi with Tofu Steaks