Pea Recipes
'Green Arrow' shell peas ready for harvesting.
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Snap peas
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Young pea plants with first blossoms.
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About Peas
We always hope for the first peas around The 4th of July. There are three basic types of peas that we grow: snap peas, shell peas and snow peas. Snap Peas have a deliciously tender edible pod, they are best picked when the peas inside are a little fat. They make a great raw snack or take the hat and the strings off and steam lightly and serve with butter. Shell peas have a tougher shell that you do not eat. Remove the hat and strings and then the shell can easily be opened and the scrumptious little peas are inside. Eat the little peas raw in salads or steam for a real special meal. There are many types of snow peas (sometimes called pea pods) but we often grow Oregon Giants, which are large and flatish with peas inside. Like snap peas, snow peas have an edible pod and are great as a raw snack cooked in a stir-fry. Peas are best eaten fresh. Store for up to a week in a plastic bag in the fridge.
Bang Bang Shrimp.
Sauté the peas with a chopped red pepper and minced garlic in olive oil, and crushed red pepper flakes. Once seared add 5-10 basil leaves, halved lengthwise along with shrimp for approximately 5 more minutes. Add a can of coconut milk, and salt to taste and serve atop jasmine rice. I think snap or any of the peas would be great in this recipe.
New Potato Salad with Fresh Peas (adapted from 500 Treasured Country Recipes)
2 pounds new potatoes
1 medium sweet onion, chopped
¼ C cider vinegar
½ tsp salt
2 Tbs mayonnaise
1 Tbs Dijon mustard
¼ C plain yogurt
1 Tbs minced fresh dill
Salt & pepper
1 pound fresh peas, shelled
Boil new potatoes until fork-tender, 15-20 minutes. Drain potatoes and place in a bowl with 2 Tbs vinegar and salt. Stir together and allow to sit 30 minutes. Whisk together remaining vinegar, mayonnaise, mustard, yogurt and seasonings. Pour dressing over potatoes and stir to combine. Scatter dill and peas over salad and chill. Serve cold.
Peas, Mint & Parmesan Croustini
12 slices of baguette bread
1/2 garlic clove
1 C. peas
Kosher salt
1 Tbs olive oil
1 Tbs shaved Parmesan
¼ C. torn mint
balsamic vinegar
Grill 12 slices bread and rub with garlic clove. Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain peas; transfer to a bowl. Season with kosher salt and olive oil and mash with the back of a fork. Spread about 1 tablespoon mixture over each toast. Garnish with Parmesan, mint, and a few drops of balsamic vinegar.
We always hope for the first peas around The 4th of July. There are three basic types of peas that we grow: snap peas, shell peas and snow peas. Snap Peas have a deliciously tender edible pod, they are best picked when the peas inside are a little fat. They make a great raw snack or take the hat and the strings off and steam lightly and serve with butter. Shell peas have a tougher shell that you do not eat. Remove the hat and strings and then the shell can easily be opened and the scrumptious little peas are inside. Eat the little peas raw in salads or steam for a real special meal. There are many types of snow peas (sometimes called pea pods) but we often grow Oregon Giants, which are large and flatish with peas inside. Like snap peas, snow peas have an edible pod and are great as a raw snack cooked in a stir-fry. Peas are best eaten fresh. Store for up to a week in a plastic bag in the fridge.
Bang Bang Shrimp.
Sauté the peas with a chopped red pepper and minced garlic in olive oil, and crushed red pepper flakes. Once seared add 5-10 basil leaves, halved lengthwise along with shrimp for approximately 5 more minutes. Add a can of coconut milk, and salt to taste and serve atop jasmine rice. I think snap or any of the peas would be great in this recipe.
New Potato Salad with Fresh Peas (adapted from 500 Treasured Country Recipes)
2 pounds new potatoes
1 medium sweet onion, chopped
¼ C cider vinegar
½ tsp salt
2 Tbs mayonnaise
1 Tbs Dijon mustard
¼ C plain yogurt
1 Tbs minced fresh dill
Salt & pepper
1 pound fresh peas, shelled
Boil new potatoes until fork-tender, 15-20 minutes. Drain potatoes and place in a bowl with 2 Tbs vinegar and salt. Stir together and allow to sit 30 minutes. Whisk together remaining vinegar, mayonnaise, mustard, yogurt and seasonings. Pour dressing over potatoes and stir to combine. Scatter dill and peas over salad and chill. Serve cold.
Peas, Mint & Parmesan Croustini
12 slices of baguette bread
1/2 garlic clove
1 C. peas
Kosher salt
1 Tbs olive oil
1 Tbs shaved Parmesan
¼ C. torn mint
balsamic vinegar
Grill 12 slices bread and rub with garlic clove. Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain peas; transfer to a bowl. Season with kosher salt and olive oil and mash with the back of a fork. Spread about 1 tablespoon mixture over each toast. Garnish with Parmesan, mint, and a few drops of balsamic vinegar.