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In this issue:

1) Growing peas
2) Eco gardening tips
3) Recipe: Smoked Trout and Snow Pea Salad

Growing Peas

Shelling and snap peas are grown for the pea inside the pod. Sugar and snow peas have an edible pod as well and are eaten whole.

Peas are a cool climate vegetable so it's best to get them growing in spring or early fall. Full sun in temperatures under 70F will suit them, or a site that has partial shade during the day if it is going to be warmer.

Peas are sown directly into the garden approximately 3-5cm apart. They will need some sort of growing support such as a trellis or poles as they grow. If the garden bed is moist, no further watering of the seed is required before the plants sprout.

Peas are particularly prone to powdery mildew and root rot. Both are related to too much moisture around the plants, so ensure the garden is well drained, has good air circulation and the plants are not overwatered.

Pea plants will emerge in 7-10 days and you'll be eating fresh peas in 12-16 weeks. It's a good idea to stagger the planting to extend the season.

If your plants lack vigour, a side dressing of liquid fertiliser will perk them up quickly. Pick well filled pea pods before etchings of veins show on the surface of the pod. Picking some every few days will prolong flowering and increase the yield.

Eco Gardening Tips

• When you are storing clothing between seasons clean the garment first, then store with dried lavendar flowers. The lavendar will repel moths and leaves a much nicer smell than mothballs.
• Count the spots on Ladybirds to see which are helpful predators and which are not. Large ladybugs with 28 spots are leaf eaters. The smaller ladybugs, with 14 spots or less, are beneficial pest eaters.
• After gardening, clean your hands with a sprinkle of sugar and olive oil on your palms. Rub, rinse and go!




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Feature Recipe: Smoked trout and snow pea salad

2 smoked trout
300g snow peas, trimmed
3 lebanese cucumbers, thinly sliced diagonally
1 stick of celery, finely sliced
2 baby cos lettuce, torn into bite size pieces
4 hard boiled eggs, quartered
1/2C parsley leaves, coarsely chopped
1 avocado thinly sliced
3/4c good quality mayonnaise
2 limes
salt and pepper to taste


Remove skin and bones from trout and break into chunks. Blanch the snow peas by placing in boiling water for 30 seconds and then refreshing under cold water. Drain well and dry using paper towel.

Place cucumbers, celery,snow peas, trout, lettuce and avocado in a large bowl. Season with salt and pepper and gently toss with mayonnaise.

Divide salad into 4 serving bowls, top with boiled egg quarters and sprinkle with parsley. Serve with lime garnish.

Fabulous food. Life is too short to eat badly!



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Happy gardening!

Judy Williams

Copyright J.L. Williams 2007