We're eating them young in the shell, raw and often as we're watering the rest of the garden, but have left a few to ripen up in the pod. Here they are climbing up the cat coop!
The dill in this week's farmbox reminded me of a recipe with peas in a dilly cream sauce, which served hot sounds yummy for a fall dinner, or cold sounds like a great side dish for a picnic. I was looking around for something else to do with the peas and dill, something less... creamy... and found this recipe.
An even simpler version:
Summer Peas
1 cup of fresh shelled peas or coarsely chopped pea pods, blanched
Dill, finely chopped
Chives, finely chopped, with flowers
Olive oil
Lemon juice (about 1/4 squeezed lemon)
Salt and pepper to taste
Lightly sauté blanched shelled peas or coarsely chopped pea pods in olive oil.
After a few minutes, toss in chopped fresh dill and add squeeze of lemon juice (mind the seeds!)
Add salt and pepper to taste.
Remove from heat, toss in chives, and serve.
Keeping peas green... a quick google finds loads of answers, but I've had the best luck with blanching or steaming. A quick "bath" in boiling, salted water, followed by a dunk in ice water works a treat.
The low-down on oils in general, olive oil, in particular.
I've been having loads of fun with coconut oil lately, wonder how snow peas in coconut oil would be? ...or one of the nut oils? Cashew peas with a dash of curry, perhaps?
Enjoy!
- Kat
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