In hindsight, we planted an insane amount of peas. Snap peas. Snow peas. Shelling peas. Bush style peas. I expected them to be ready at different times and to bring a variety of sorts. In reality, they've all been ready at once. The kids have been great sports and eating them almost every night. Mostly we have been eating them fresh and they are sweet and juicy. Last night, however, I made pea & roasted cauliflower soup. I added a little mint & lemon juice and zest to keep it springy.
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One of the cool things about working with a garden consultant is that it is forcing me to be disciplined about yanking out the plant in time for the next season's plantings. Tomorrow we're supposed to start planting corn (yay!) and that means I needed to pull out one of the beds of peas -- otherwise I'd let it drag on for a few more weeks.
Knowing that this was coming, I have been harvesting like crazy all week. Today I assumed there wasn't much left on the plant but I still came out with a bushel of peas! So, I decided to prepare a quart back of blanched and frozen peas.
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| In the freezer for an hour, so they freeze individually and not in a massive block. |
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| Final product. Maybe for a nice pea soup in the summer when I'm sick of tomatoes. :) |
