This is my entry for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. This week it is being hosted by Dhanggit from Dhanggit's Kitchen. Weekend Herb Blogging was created by Kalyn and is now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicious (and often unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world.
More on peas after after the post . . .
One of my favourite childhood memories is heading out to the garden with my grandfather, picking a full pod of peas, popping it open only to discover the sweet treats inside. I love the taste of fresh peas - particularly before they get big and nasty tasting that is - there are few things as sweet as a young, fresh pea.
I was happy to find this salad on Kevin's blog: Closet Cooking. You'd think that I'd be sick of salads by now but no, not at all! As soon as I saw this one I knew it was one to try - especially because with the cool summer we've been having there are so many fresh peas pouring into the markets. This proved to be a greta way to indulge in all of that fresh produce.
This is a relatively simple salad to make. You might be tempted to add more dressing - I know I was sure that 4 tablespoons was not going to be enough. Silly me - it was fine. The taste was brilliant - the mint took things to an entirely new level (mind you, everyone knows that mint makes pea taste even better - one of my favourite things to do is boil them with mint - mmmmmm).
We made it yesterday for our BBQ with mom - it was a HIT! This is another salad to add to your books - bring it to a pot luck and you'll be asked for the recipe!
Fresh Pea Salad
2 cup fresh peas
2 strips bacon (cooked and crumbled)
1/4 cup cheddar cheese (cubed)
2 tablespoons red onion (chopped)
3 tablespoons mayonnaise
1 tablespoon sour cream
2 tablespoons mint (chopped)
1 pinch of cayenne
Mix everything and chill in the fridge.
And more about peas . . .
There are three main types of peas that are at their seasonal peak in spring: Sugar snap peas have edible pods and are filled with plump, sweet peas; these should be fat and very green; avoid those that are pale, flabby or damp. Snow peas have flat, edible pods and they are harvested young before the peas inside fully form; fresh ones will be small, translucent, straight-sided and have very small peas inside. Garden peas (English peas) are what most people know as standard peas in a pod. They are used for canning and freezing; the pods are inedible. When buying fresh garden peas, look for rounded pods that are usually slightly curved in shape with a smooth texture and vibrant green color. Garden peas actually have more nutrients and more calories than snow peas or sugar snap peas, but they require more work to prepare because they have to be shelled.
Snow peas and sugar snap peas should be used as soon as possible after purchase. They both lose flavor and structure when stored. In top condition, you may be able to store snow peas in the refrigerator for a few days in a loosely closed paper bag or perforated plastic bag. Garden peas are sweet and succulent for three to four days after they are picked, but turn mealy and starchy very quickly after harvesting.
Sugar snap peas and snow peas can be eaten raw, but cooking improves their flavor. Both require very little cooking (steam snow peas for just three minutes and sugar snaps for about four minutes). Overcooking ruins their character. Shelled garden peas can be eaten raw or gently cooked and added to recipes. Sugar snap peas, with their edible pods are great for snacking; garden peas, when shelled, are wonderful steamed or in soups, salads and grain dishes; and snow peas are an essential ingredient in stir-fries.
A member of the legume family, peas are an excellent source of folate, vitamins A and C, and a good source of zinc.