We are probably not going to have as many peas this year as I’d hoped; the timing of rain and unseasonably cold temperatures reduced our germination rates. Nonetheless, I’m still really happy, because I think the best way to eat English peas is fresh and straight out of the pod. I think one of the reasons why people think they don’t like peas and would never want to grow them is because they’ve never had them this way. For our first little harvest, I just put a small plate of peas on the table for people to help themselves, straight out of the pod. The rest we’ll add to salads, munch on as an appetizer and just generally enjoy. And even if it turns out you don’t like the taste of fresh peas–which I’d find hard to believe–you can enjoy the gorgeous white flowers and pretty foliage on the pea vines.
By the way, I’m saving the pods to make a sauce. I’ll let you know when that happens. I got the idea from Darina Allen’s pea pod soup.
Lovely…you’ve made my mouth water. Fresh peas are at least three weeks away here, but worth waiting for, every one.
Oh how I love fresh peas in the pod! I live 30 miles S of Houston in Alvin, TX. I planted my peas in January and more in February. It was a cold wet winter here..plants seemed to grow slowly. I’m a liquid plant fooder…and I spread some mushroom compost and that seemed to give the peas a boost.
Warm weather is upon us now. If anyone is interested I found a neat recipe I tried frying peas in pods, adding minced garlic and cilantro.
Thanks, Eleanor! I hope your crop is better than ours.
Avahome, I’ll have peas with edible pods later this week. I’d love to see your recipe. Please post it!
Okay..following is the recipe.
Garlic Snow Peas with Cilantro
Yield 6 Servings – Serving Size 1/2 cup
3 teaspoons canola oil, divided
3 cups fresh(or frozen and thawed) snow peas,
patted dry and trimmed
4 medium cloves garlic, minced
1/4 teaspoon salt
1/4 to 1/2 cup chopped fresh cilantro leaves
1. Working in two batches, heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add half of the snow peas; cook 3 minutes or until just beginning to brown on edges, using two utensils to toss easily. Add half of the garlic and cook 30 seconds, stirring constantly. Set aside on a separate plate.
2. Repeat with remaining 1 1/2 teaspoons canola oil, snow peas and garlic. When cooked, return the reserved snow peas to skillet, add salt and cilantro and toss gently, yet thoroughly. Serve immediately for peak flavors.
Exchanges 1 vegetable,1/2 fat
Nutritional information (per serving) 45 calories, 20 calories from fat, 2.5 g total fat, 0.2 g, saturated fat, 0 mg cholesterol, 100 mg sodium, 4 g total carbohydrate, 2 g dietary fiber, 2 g sugars, 2 g protein.
Thank you. This sounds delicious! I’ll have to coax along my cilantro or–gasp–buy some.