For years after they were first marketed in 1976 I grew only Sugar Snap peas. They were sweet, needed no shucking, and made a perfect snack — not to mention great farmer’s market sales. But they don’t freeze worth a damn, so when the season’s done, you’re done. And Sugar Snaps in the grocery store aren’t worth a bucket of warm spit.

The answer is to grow English (or garden) peas again. Shucking peas is not what you call heavy labor, and the results freeze perfectly. Heat them in a strainer in boiling water for 2 minutes, dump into icy-cold water to stop the cooking, and pack them into airtight freezer bags (marked with a date). You get summer in mid-winter.

About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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