This morning I went out to the garden to check on the Green Arrow shelling peas. Even though I planted the shelling peas and the sugar snap peas at the same time, this year for whatever reason, it seems like the shelling peas are taking there own sweet time to develop.
Which is a totally stinks because I had planned on planting squash seeds in the same location around Mid- June.
After the first round of picking I had harvested 8.5 lbs of fresh peas. If I had to guess, I’d say there are about 3 more baskets worth of peas to pick today, and there will probably be just as many to harvest in another 2 weeks.
So now the question is… What do I do with all these peas?
I’m thinking about canning some today {if I can bribe the kids into shelling them for me} but I would also like to fix some for dinner tonight as well.
Do YOU have a {simple} fresh pea recipe you can recommend?
My brain is overloaded.
♥ Mavis
Kari says
Creamed new potatoes and peas.
jadell says
We like to shell, blanch and quick freeze our peas. They are firmer this way than canning.
Laurel says
I agree, takes less time too!
Leanne says
Pea Salad
Peas (blanched then cooled)
Cheese cut into small cubes
Onion diced very small
mix together with a little mayo
Very tasty!
Elena says
Peas and procuitto. Carmelize one onion untill it is tottally brown and sweet. Toss in peas and procuitto (ham or bacon would probably be great also. cook until the peas are warm but not cooked through. Sprinkle some parmesian on top and you are done. Easy Peasy.
Nicole says
Pea Salad. It’s the bomb! 1/2 or less of the dressing mixture is plenty.
http://www.hiddenvalley.com/recipe/view/10/Crunchy-Pea-Salad/#
Sarah says
I like tossing peas into any creamy chicken and pasta recipe like chicken Alfredo and pasta. It adds a freshness that lightens up the heavy cream taste. yum-o.
Those pea salads are good too though!
Faith says
My mom makes an awesome Pea Casserole. It has peas, asparagus, chopped boiled egg, cream of mushroom soup, and sour cream in it and is topped with a bread crumb topping and cheddar cheese.
Ann says
Those fresh peas would be wonderful tossed with some pasta that has a simple sauce of cut up tomatoes, onions, garlic and olive oil. Yum!
alliegator says
Mmmm cream peas and potatoes!
I second freezing peas instead of canning them.
Mavis says
I need to go sneak some potatoes.
You Can Call Me Jane says
I agree with freezing them over canning them and I have Jamey’s mom’s recipe for creamed peas on our blog. Yum, yum.
Mavis says
I’ll go look. Thanks Jane.
KJ says
I think you should share them with your friends..:) I’m just saying!
Deana says
You could make a soup. I have a recipe for Pea Parmesan if you would like it.
Mavis says
Deana, I have Parmesan! Please send it in. I have a load of peas!
Veronica says
Pea Soup is yummy, light, and easy. Here’s my recipe. It uses either fresh peas that you cook or a can/pint jar of bottled peas.
Pea Soup (makes about 4 cups of soup)
Ingredients:
2 cups cooked peas (freshly cooked or canned)
2 tsp sugar
2 Tbsp flour
1.5 Tbsp butter
1 tsp salt (or more to taste)
dash black pepper
1/2 tsp onion powder
2 cups water OR water reserved from cooking the peas
1/2 cup milk
Directions:
Mash peas and put in a saucepan. Add sugar, flour, butter, salt, pepper, and onion powder. Heat over medium until butter is melted and mixture is thick. Slowly add the water (like making a white sauce). Once all water is added, boil until thick. Add milk and bring to temperature; do Not boil. Serve hot with fresh rolls or pumpernickel bread slices.
Jeanne says
My grandmother used to make cream peas and carrots fresh from her garden. Basic but they were wonderful. She also made cream green beans and yellow beans – beans also from her garden. Just a basic cream sauce – and the garden fresh produce were wonderful.
She also canned a ton of vegies – but I don’t remember her ever canning peas. Of course I may be wrong – she lived in ND and her garden (& raspberry garden) were incredible. Talk about canning for your family for the year!
She wasn’t quite a pilgrim but very self sufficient. This was years ago. They were farmers – grew wheat, barley – and had cows, lots of chickens for eggs, “spring” chickens for eating, even geese at some point. They sold milk, cream and eggs to people in the community. I even remember making butter there. And she was a wonderful cook. Her bread, rolls and sticky buns were incredible. We lived in Texas then and had 5 pecan trees in our yard so they had lots of pecans for her sweets.
Am showing my age – 59 – great memories!
olemike says
Creamed peas and potatoes!
Jodee says
Gotta agree with the pea salad group – We use peas, finely chopped onions, grated cheese, bacon, and a little mayo – it’s our family’s favorite!