These were the final harvest of the Amish sugar snap peas (Pisum sativum), which bore pods for over a month after blossoming in scentless white pea flowers right around Memorial Day, and twining all the way up a six-foot chicken wire trellis set up like a volleyball net across the raised bed. The peas never quite made their way into the kitchen, though; the pea stand was an outdoor snack bar for my husband, me, and those of our children that eat vegetables. We gobbled up the young peapods (which were crisp, tender and stringless) for a couple of weeks before catching on to the fact that a sweeter treat would be in store if the pod were left to mature just a bit. (Waiting until the pod begins to bulge ever so slightly gives time for the peas inside the pod to contribute to the flavor with no need to shell them.) My twelve-year-old's special snacking technique: split the pod open at the seam, scrape out the peas and eat them first, followed by the pod. (Works great for Oreos, why not for snap peas?) Even with premature hot weather, the pea plants were only just beginning to slow down before I yanked them out to make room for the expanding soybean plants, which have just started blossoming in tiny lavender flowers. I look forward to planting the snap peas again, this time in double rows, next spring.
Newly blooming: Buddleia davidii 'Black Knight' (butterfly bush); Phlox paniculata 'Franz Schubert'; Datura stramonium (jimsonweed, self-sown); Melampodium paludosum 'Melanie'; Origanum laevigatum 'Herrenhausen' (ornamental oregano).