Here is the life story of our peas!
The peas were planted 3/18/12.
They say to plant them by St. Patrick's Day.
We were close.
3/30/12 a pea sprout!!!
You have no idea how excited we were!
Neither one of us had ever grown peas before!
4/12/12 getting bigger
4/16/12 we gave them a fence
oh my...looking at this picture and know what the garden looks like now...
We planted two rows because that is what the seed packet said.
We used some of our insulators to make the fence more "us!"
They are growing up.
5/1/12 and growing...
A blossom!!! 5/25/12
We had to make the fence higher.
We also moved the peas into just one row.
This photo taken 5/30/12
We have pea pods!!!! YAY!!!!
They are higher than the added height.
Yes, this has been a learning process!
Not a great shot, but...you can see how they have filled in.
Yesterday, we took the little colander outside and picked peas for dinner.
We may have eaten a couple while picking!!
We gave them a rinse, took off their strings and cooked them up.
It was nice knowing there weren't all kinds of chemicals on our veggies!!
Aren't they pretty?
Here's what we did!
- 2 tbsp olive oil
- 1 pound sugar snap peas, strings removed
- 3-4 scallions or green onions, sliced on the diagonal
- A pinch of sugar
- Zest of a lemon
- 3 Tbsp chopped fresh mint
- Black pepper to taste
- Lemon juice to taste
1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.
2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.
3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.
Yield: Serves 4-6.
We did not add the mint, but did follow the rest of the recipe.
The recipe was found here. We used fresh onions from the garden. This dish was yum-mee!
The rest of the meal was bbq chicken and oven roasted potatoes. We should have taken a picture of a plate, but Jim did take a picture of the potatoes.
Those are pretty too huh?
They are little potatoes (sadly not from our garden)
tossed in olive oil, s&p and chopped rosemary (from our garden)
roasted off at 425 until done. stir them every so often.
I hope you are glad you stopped by today!!!