An Abundance of Peas!

I hope everyone got out to the field to do the U-Pick this week - the peas are at the perfect stage and there are so many that even this quantity goes quickly.

You may be wondering what to do with them all now that you have them. They are so sweet they can be eaten raw as a snack, either alone or dipped in your favorite dip or hummus or the Garlic Scape and White Bean Dip. Or, try the Orzo with Sugar Snaps and Dill - this one uses peas, scallions and dill, and I am always happy when a recipe incorporates multiple farm offerings. This site has several recipes for peas - both salads as well as hot dishes.

Both the sugar snaps and snow peas should be cooked for only 2 minutes so they keep their crunch. They can be steamed, boiled or stir fried - all methods work well, although I prefer steaming and stir frying over boiling.

Peas can be frozen with or without blanching them. Blanch for 1 minute and then plunge in an ice water bath to stop the cooking. Drain, and then lay them out on towels to dry. Place on cookie sheets and place in freezer. Once frozen, place them in freezer bags or plastic container - don't forget to label and date them. If you skip blanching, remove the stem and string prior to freezing.