This has been a great year for peas and we didn’t even have to share any with the roaming neighborhood deer. (Noel will tell you about his new electronic deer detractors in another post.) We have been eating snow peas and a couple varieties of sugar snap peas (edible pods) every day for the past 3 weeks.
We have served them plain right out of the garden, as an appetizer with a dollop of soft feta/cream mix or hummus on one end, and with various stir fries, fried rice and salads.
Here’s a picture of my latest fried rice:
Snow Pea Fried Rice
Here’s a picture of a sugar snap pea pod salad taken to a pot luck, followed by the recipe.
Sugar Pea Pod Salad
Recipe:
Sugar Snap Pea Pod Salad
4 cups sugar snap peas, cleaned and stringed
1 shallot, finely minced
1/4 cup feta cheese, finely chopped or crumbled
2-4 cups garden lettuce
vinaigrette salad dressing
Blanch sugar snap peas (edible pods and all) for 1 minute in boiling water. Drain and immediately chill in cold water to stop the cooking and keep the peas crunchy. Gently dry with a towel.
Toss peas and shallots with 2 T. vinaigrette or Italian style dressing. (May chill in refrigerator at this point.) Arrange on a bed of lettuce and sprinkle with feta cheese. Serve with freshly ground pepper and extra dressing on the side.
Garlic Mustard Vinaigrette
1 clove garlic, squeezed or mashed with 1/8 tsp. salt
1 tsp. stone ground or Dijon mustard
2 T. white wine vinegar
4 T. extra virgin olive oil (evoo)
Mix mustard into the garlic mash. Stir in vinegar and beat in olive oil with a small fork. May double the recipe for a larger serving.
Have a pea pickin’ good day!