Several days ago, finally, harvesting day at the pea patch. The pea plants are robust with lots of pea pods hanging on the vine ready to be harvested.
Thanks to the cool, wet weather which peas thrive on made this summer a bumper crop. Peas need to be harvested early, if not, it will be tough with bitter-tasting. Especially when temperature start to reach in the 80's and beyond. Peas could not tolerate heat eventually they quit producing, then the plants began to turn brown. So keep harvesting while they are at their best.
Green Arrow is my preference in shelling peas. Sweet with pea taste, just wonderful, also easy to shell. A prolific producer with 10 to 12 peas in the pod. Green peas have been known to have nutrition value that is good for you. Vitamins A, B, C, protein, carbohydrates, calcium, iron, phosphorous, potassium. Sprinkle fresh peas on salad, steamed, mashed or mix with other ingredients, anyway you use them they are good for you.
Organic Garden Peas
Garden Shelling Peas
Home grown peas always taste better than store-bought. Growing your own is easy and you do not need a large garden to grow this nutritious vegetable.
Pisum Saticum the botanical name for garden peas. Loaded with vitamin A, B, C, Riboflavin, Protein, Carbohydrate, calcium, Iron, Phosphorous and Potassium. Adding peas to your diet also has health benefit. They are excellent nourishment and strength restoring. Peas contain nicotinic acid reportedly recommended for reducing cholesterol in the blood. Steam diced carrot and peas, mix with meat, or sprinkle on salad. Anyway you use peas they are healthy and nutritious.
Garden peas was discovered at all place in Burma (Myanmar) and Thailand by an archeological expedition at approximately 9750 B.C. This is a much earlier finding than the peas found in bronze age (approximately 3000 B.C.) lake dwellings in Switzerland and Savoy. The Greeks also cultivate peas and they were brought to Britain by the Romans. Peas were the first vegetable to be canned and later deep frozen.
Peas are cold weather crop, so plant them early. I started mine in the greenhouse in flats early February, then, transplanted outdoors in early spring depending weather condition. Green Arrow variety is my first choice shelling peas, they are prolific producer, long pods up to 10 peas per pod, excellent pea taste. Pick them early when they are still tender.
Many diseases affect peas. The most common is pea root rot (Fusarium or aphanomyces Euteiches), which causes browning and dying of the foliage from the ground up. This is what happen to my pea crop last year. Unfortunately not all peas were effected, probably, in my opinion, some part of the growing area not well-drained. This year the pea crop growing in a different site of the garden. Another pea disease to watch is the powdery mildew, those white powdery mold on the leaves, stems and pods in hot weather. Choose resistant variety.
When done with harvesting, pull the stalks and spread them on the ground in a sunny area of the property to dry. When they all look brown and brittle use your gas driven mower and mow the stalks into shredded particles. Dried pea stalks have nitrogen content that is beneficial for compost and the garden.
Peas are good for freezing too. Shelled the peas, spread on a cookie sheet then put in the freezer for several hours or until peas are frozen. Fill one gallon plastic bag with the frozen peas, depending how often you use, it will last until your next planting or longer.
Treat the earth well. It wasn't given to you by your parents. It was loaned to you by your children
Use fresh homegrown or frozen peas for making pea soup. Taste so much better than store bought.
Don't ever think of using canned peas for soup. They are tasteless, use frozen instead if fresh is unavailable.
Remove the peas from the freezer just before starting the soup so that when you are ready to process them, as the stock simmers, they will be only partially thawed. To preserve its delicate flavor and color, this soup is best served immediately.
- 4 tablespoons unsalted butter
- 8 medium shallots (about 5 ounces) minced (about 1 cup)or 1 medium leek white and light green parts chopped fine (about 1 1/3 cups)
- 2 tablespoons all purposse flour
- 3 1/2 canned-low-sodium chicken broth
- 1 1/2 pounds frozen peas (about 4 1/2 cups) partially thawed at room temparture for 10 minutes (see note above)
- 12 small leaves Boston lettuce (about 3 ounces) from 1 small head
- leaves washed and dried
- 1/2 cup heavy cream
- Salt and ground black pepper
- Heat butter in large saucepan over low heat until foaming; add flour and cook, stirring constantly, until thoroughly combined, about 3 seconds. Stirring constantly, gradually add chicken broth. Increase heat to high and bring to boil, reduce heat to medium low and simmer 3 to 5 minutes.
- Meanwhile, in workbowl of food processor fitted with steel blade, process partially thawed peas until coarsely chopped, about 20 seconds. Add peas and lettuce to simmering broth. Increase heat to medium-high, cover and return to simmeing broth. Increase heat to medium-high, cover and return to simmer; simmer 3 minutes. Uncover, reduce heat to medium-low, and continue to simmer 2 minutes longer.
- Working in 2 batches, puree soup in blender until smooth; strain into large bowl. Rinse out and wipe soucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until hot, about 3 minutes. Season to taste with salt and pepper; serve immediately. Makes about 6 1/2 cups.
Les Petits Pois au Beurre (Peas with butter)
1 lb fresh shelled peas
1 tablespoon butter
Cook the peas in lightly salted water until tender. Strain and toss the peas in the butter. Delicious !
Mini Meatloaves in tomato sauce
Shape juicy ground turkey or chicken into patties with Parmesan and garlic, then simmered in tomato sauce. Serve over rice or mashed potatoes.
|Prep time||Cook time||Ready in||Yields|
- 2 slices firm whole grain bread
- 1/4 cup milk
- 1 ground turkey or chicken
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 coarsely ground black pepper
- 1 large egg
- 4 garlic cloves
- 2 teaspoons olive oil
- 1 can (14 1/2 ounces) diced tomatoes
- 1 package (10 ounces) frozen peas
- 3 tablespoons heavy or whipping cream
- 1/4 cup chopped fresh basil leaves
- In medium bowl, soak bread in milk 5 minutes, mash with fork. Stir in turkey, Parmesan, salt, pepper, egg and half of minced garlic until well blended. With hands, shape ground turkey mixture into eight 1/2-inch thick patties.
- In nonstick 12 inch skillet, heat oil over medium high heat until hot. Add patties and cook 4 minutes or until browned on both sides, turning once. Reduce heat to medium. Add remaining minced garlic to skillet, and cook 1 minute. Add tomatoes with their juice and frozen peas; cover skillet and cook 10 minutes or until patties are cooked through. Gently stir in cream and cook uncovered, 2 minutes. Sprinkle with basil to serve.
- Enjoy !