Peas are one of the first crops ready for picking each spring, and one of the most rewarding for families with children. The plants are low, the pods are easy to reach, and the picking is fast. A single row can yield a week’s worth of peas in twenty minutes.
When to go
Pea season runs from April through June in most of the country, earlier in the South (March-April) and later in the North (May-June). Peas are a cool-weather crop. Once temperatures consistently hit 80°F, the plants stop producing and the pods become tough.
Most u-pick farms offer peas for a 3-4 week window. Call ahead to confirm availability.
What to bring
- A shallow container. Peas bruise easily in deep buckets.
- Scissors or snips. Pulling pods off the vine can uproot the plant. Cut the stem just above the pod.
- Water and sunscreen. Pea rows are often in open fields with no shade.
- A cooler for the drive home. Peas lose sweetness quickly at room temperature.
Which varieties to look for
U-pick farms typically grow three types of peas:
Snap peas are the most popular for u-pick. The entire pod is edible, sweet, and crisp. Look for plump pods with no blemishes. Snap peas are eaten raw, straight from the vine.
Snow peas are flat-podded peas used in stir-fries. Pick them when the pods are flat and the peas inside are barely visible. If the pods bulge, they are over-mature.
Shelling peas (English peas) require more work but reward you with sweetness. The pods are inedible. Pick firm, bright green pods that feel full when squeezed.
How to pick
Cut the stem above the pod with scissors. Do not pull downward on the vine, it can detach from the trellis. For snap and snow peas, pick regularly to encourage more production. For shelling peas, pick when pods are full but still bright green.
After the pick
Eat snap and snow peas within 2-3 days. Store them in a plastic bag in the refrigerator. Shelling peas should be shelled within hours of picking and cooked the same day if possible, they convert sugar to starch rapidly after harvest.
To freeze: shell peas (or leave snap peas whole), blanch for 90 seconds, cool in ice water, drain, and freeze in a single layer before bagging.
Find a farm
Pea u-pick operations are common in the Northeast, Midwest, and Pacific Northwest. Browse farms by state to find a pea farm near you.