Welcome to the Multi-faceted World of Diamond Gardening

Diamond Gardening for inner growth! Cultivate your place in the world. More than just growing vegetables or cut flowers in a 12' x 12' plot, plant a garden and renew your freedom. This freedom results from the personal success and satisfaction of self-sufficiency while building community with others. With the rewards of an abundant harvest, you widen your awareness of the subtle workings of nature. When you create a Diamond Garden you become part of an international chain of diamond friends who are linked together through the desire to make this act of gardening a spiritual and freedom filled endeavour.

Diamond Gardening increases awareness and respect for your health and spirituality using your 12' x 12' garden as a microcosm of your place in the world.

Ore about peas


While planting my snow peas I began wondering about where peas were first cultivated—anybody know?

The pea has been around since prehistoric times.  Probably native to central Europe or Asia they may have been brought from Greece or Italy by the Aryans 2,000 before Christ’s time. In medieval England, peas were a spring medicine and it wasn’t until the 18th century that they became common in gardens.

What is the best time to pick them—there are so many on the vine, which ones are ripe?

A velvety pod insures a good pea inside that is fresh, tender and sweet. It must be bright green in color, with the pods well-filled but not bulging. The large ripe pea is really a seed and should not be considered a vegetable although i still keep peas on my vegetable list!!
The real sugar pea is grown in Europe and really not as popular in the USA. Fresh green peas lose their sugar content unless they are refrigerated at freezing point shortly after being picked.

Shell peas just before cooking them. Cook in as little water as possible. Throw in just a few empty shells to add additional flavor. The less water you cook your peas in, then not much will be discarded. What is left can be used as a soup base.

Hey! Never cook peas in bicarbonate of soda water to try to keep the green color. It destroys the food value as well as the digestibility and is totally a habit some people have.  Break the habit. No bicarbonate of soda in Peas!

Peas cooked in a vapor-sealed pot or a pot with a very tight lid or even steamed in parchment paper really keeps the subtle pea flavor alive.

I like peas with carrots and turnips and also green peas with tiny onions.

There are over 1,000 cultivated varieties of peas and each year more of these are showing up in seed catalogs.

I am planting a variety of peas and beans this year. Pole beans, bush beans, snow peas and sugar peas.
Has anyone had luck in the lower 40+ states with the Alaskan tall and very early small-pod peas?

Peas can be eaten raw. I like to put them in salads and combine them with other vegetables, proteins and starches. In a pound of peas there are 200 calories. 13.7 g protein, 45 mg of Calcium, 249 mg of Phosphorus, 3.9 mg of Iron, 1,390 I.U. of Vitamin A, 5.5 mg of Niacin and peas are best eaten with other non-starchy vegetables to get the full value of the vitamin A they contain.

Sue Gurnee

Sorry comments are closed for this entry

This site employs the Wavatars plugin by Shamus Young.