Four times now, over almost two decades, my husband and I have built pea trellises for gardens. It’s not a hard thing to do, but it is time consuming and, of course, implies a larger commitment to a vegetable garden. It’s a commitment to fresh peas, fresh sugar snap peas, fresh snow peas and to lovely sweet pea blossoms. Our efforts to grow peas in all forms (and to a long trellis to accommodate all those pea varieties) reminds me of our wedding; the bridesmaids carried small bouquets of sweet pea flowers and the ushers wore sweet pea flowers on their lapels.

Peas are actually a nutrient-rich fruit

Beyond trellises and wedding reminders, peas are delicious. Although treated like a vegetable, peas are technically a fruit. There’s a unique sweetness to steamed fresh English peas, and the effort to extract the little seeds from their pods is well worth it. Steamed, pureed peas were some of my kids’ first solid food (and so much more delicious and colorful if you make it yourself). Peas are a good source of riboflavin, vitamin B6, folate, pantothenic acid, magnesium, phosphorus, potassium and manganese, and are a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamin and iron. Those little green orbs pack quite a nutritious punch.

Raw snap peas are great in a fresh green salad or as part of a crudite platter, but when lightly sauteed with sesame seeds, the bright green of the pods is beautiful and so appealing. There are so many beautiful and delicious way to prepare peas. And adding a small vase of pea blossoms to your summer table lets you enjoy them visually, too. Don’t pass up peas this summer!

Recipes with fresh peas

Sauteed pea shoots

Sometimes found in farmers markets, pea shoots are a tasty, quickly cooked side dish for a meal on a hot summer night.

Heavy handful or two of fresh pea shoots, rinsed and dried (spun in a salad spinner)
1 to 2 tbsp canola oil
2 to 3 tsp balsamic vinegar
Salt and pepper to taste

In a large frying pan or wok over high heat, heat the oil until very hot. Add in the pea shoots and stir rapidly and continually for 1 to 2 minutes. Add the balsamic vinegar and stir another 30 seconds or so. Remove from heat and sprinkle with salt and pepper.

Minted pea puree

Can be served warm or cool. We’ve made this thick soup late at night for a refreshing and cooling opening for dinner the next day. Use organic frozen peas if at all possible - the flavor difference is striking and worth it.

15 oz frozen peas, thawed, or 1 pound shelled English peas (weight after shelling)
1/4 c fresh mint
1 1/2 tbsp half and half
1 1/2 tbsp butter
Salt and pepper

Combine the peas and mint in a sauce pan with about 1/4 c water. Bring to a boil and cook about 45 minutes. Drain. Puree with the half and half and butter in a blender or food processor until smooth. Add salt and pepper to taste.

Egg noodles with peas and poppy seeds

Scale up or down according to the number of servings you need and how much you like peas.

Egg noodles
1/2 to 1 c peas, frozen or fresh
1 to 2 tbsp poppy seeds
1 to 2 tbsp butter

Boil a large pot of water. Add the egg noodles. If you are using frozen peas, add them when you add the noodles and cook about 5 minutes. If you are using fresh peas, add them when the noodles are about half done. Drain. Toss with the butter and poppy seeds and serve.

PointsandPrizes.com Keyword: SEEDS worth 50 points good through 07/27/08.
Not a member? Join Points and Prizes now for more free stuff!