My peas have been producing really well. I have about a dozen plants, all growing around a pyramidal trellis. The few that didn’t look quite right at the start of the year have grown just fine. Phew! It’s possible they’d produce better if they hadn’t had a rough start, but I’m certainly not disappointed with the results.
I love snacking peas right off the plant every day. Isn’t it kind of amazing how fast they ripen? I feel like I grab all the ripe ones, and the next day there are 10 more. I like them best when the peas inside the pods are expanding but are not quite touching.
In the past, I’ve only eaten them straight off the plant or raw in salads. This year I thought I’d use them in a few recipes.
First up: Easy Spring Vegetable Risotto
I used Ina Garten’s recipe for Easy Parmesan “Risotto” (here), subbing veggie stock for the chicken stock, and instead of frozen peas put in fresh peas (trimmed and chopped) and some chard (braised in veggie stock until soft). This is one of my new favorite recipes – it is as easy as she says, and comes out wonderful. I expect I’ll make this one for guests soon, as it does most of its cooking in the oven. Yummy!
Next up: Peas and Pods
I’ve been holding on to this recipe from Cooking Light since 2008 (!) but hadn’t tried it until now. After trying it the other night, I’ll definitely be making it again. It’s crazy easy, and really fresh and delicious. The mint goes quite well with the peas, a combination I wasn’t sure I’d like.
¾ lb snap peas, trimmed
2 cups frozen peas, thawed
1 Tbsp butter, softened
2 Tbsp finely chopped fresh mint
Salt, to taste
Steam snap peas, covered, for 2 minutes. Add thawed peas, steam 2 more minutes. Combine all ingredients in bowl, gently toss to coat.
Last: Sauteed Corn Succotash
I make this corn dish really often in the summer, and this time I added the peas right at the end. It’s really tasty, but I will say I think the sweetness of the corn competes a bit with the sweetness of the peas. I might add something more savory next time, like kale or zucchini. But the results are crisp, bright, and beautiful! (And perfect if you’re hosting a Ducks game day party).
1 Tbsp butter
1 onion, diced
2 ears corn, with kernels cut off
½ lb pea pods, trimmed and sliced
Salt and Pepper to taste
Melt butter in pan, and add onion. Cook about 2 minutes over medium-high heat. Add corn, cook for 2 minutes. Add peas, cook for 1 more minute. Add salt and pepper, and serve warm.
And of course, if you only eat the peas raw strait off the plant, I won’t blame you one bit. Enjoy!