From the Garden to the Kitchen
Pea’s porridge hot, pea’s porridge cold, peas porridge in the pot, nine days
Old – did I remember that correctly, Yardboy? Our peas are ready for harvest, and we’ve been eating them a lot. The kids love to help pick and remove the strings. What a treasure they find inside: delicious peas all snug together in a row.
Double Pea Salad (I could eat almost all of this myself!)
Salad:
1/2 pound snap peas, strings removed or use snow peas (you won’t have to string them)
1 package (10-ounce) frozen peas or equivalent fresh peas out of the pod
Dressing:
1/2 cup minced red onion
3 tablespoons white wine vinegar or more to taste
3 tablespoons vegetable oil or to taste
Good handful of fresh dill leaves, chopped
1 tablespoon sugar or substitute or more to taste
Salt and pepper to taste
(Go to taste on the dressing, adding more of any ingredient if you like)
Steam peas until crisp tender. Drain and rinse under cold water to stop cooking. Drain again and dry. Mix dressing ingredients and pour over peas, tossing to coat. Eat right away or refrigerate a few hours. As they sit in the dressing, peas will turn lighter green.
-Rita Heikenfeld, CCP / Herbalist www.abouteating.com
Tags: double pea salad, rita heikenfeld
