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By THERESA RK^OLDS Kii|i|»nh»nn«K'k Nt-v»s staff ^ rilrr
In the next few weeks, as mjuddy gardens dry out and days and nights grow warmer^
local gardeners will be in m flurry of plowing and planting.
From the first potatoes, peas and onions in earlv spring until the latest vegetables in the fall, many gardeners just repeat the same garden over and over again each year.
While this reduces the need for planning, it's a shame to ignore some of the fine new varieties introduced by seed companies. Also worthy of a try in your garden are European favorites slowly becoming popular in this country, obscure vegetables that have been around for a while but grown only by an eccentric few, and old fashioned favorites whose easier-togrow replacements have not lived up to the original in flavor and hardiness.
This year, try planting a few unusual varieties. Recipes are included to give you some idea of how to prepare them: save these for harvest time.
Sugar Snap Peas
This is one new vegetable that was received with wild acclaim a few years ago and now is a staple in many home gardens, as well as with commercial growers. These go in the ground as soon as the soil can be worked in the spring. They bear all at once, so successive plantings are recommended.
Sugar Snaps are similar to the snow or edible-podded pea, but their pods are larger than snow peas and they are snapped in bite-sized pieces like snap beans. Sugar Snap peas are sweet and crunchy, can be served raw or cooked, and freeze well if there are any left over. A ten-day succession planting works well
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