Sugar Snap Peas!

Instead of posting a whole bunch of garden updates, I thought I'd do better to focus on one veggie at a time and follow the progress. I'll update as needed.

For starters, let's look at the one I was most looking forward to when I busted out my seed catalog in December.
Burpee Super Sugar Snap Peas.

January 18: I put 16 Sugar Snap Peas in the fresh soil.

January 22 Seeds have been in the ground for 4 days now, and I have added a trellis ( thinking positive thoughts for future growth!)

January 25: After 7 days, sprouts begin to emerge.
February 17: I'm getting impatient, so I plant 12 more SSP's in the space between the two trellises.

February 20: Seedlings are 33 days old (from day planted).

February 24: SSP's Round Two have sprouted.

March 22 Lots of flowers and pods.

April 1 Mature vines looking good and new seedlings getting going well.

April 8 Look at them go!

April 14 

By the end of April, both Round 1 and Round 2 had slowed down. I pulled them out in mid-May, at a final height of over 6 feet.
These were fun while they lasted, but certainly had a limited run. I will definitely plant them again, and hope that they do better in the cool season. I noticed that I needed about 16-20 plants to collect enough at once to cook for a meal, but most were consumed fresh by myself and my office-mates.

When cooking, I highly recommend stir-frying with olive oil, garlic, course salt, and ginger (powder ok, but tiny slices of fresh ginger are amazing.) This has been a go-to quick side dish for many years, and I have usually used frozen SSP's. However, when using fresh, the crispness is very pronounced. They even stayed crisp through being refrigerated, microwaved, and consumed as leftovers the following day.

Yay for Sugar Snap Peas.