Oh man. We have so many sweet peas! The kids came out tonight and were sincerely helpful. Both of them could pick the peas off and put them in the bag. When we dumped the two gallons of sweet peas into this white bowl we found a few with Elsie bites out of them, but I suppose that was helpful too. Quality control.
Tonight Rory froze some of the peas after shelling them. And I made a batch of sweet pea pickles. The recipe looked awesome and it was worth a try. I'll know how those turned out in a day or two. We still have a gallon of sweet peas left in the fridge. Good thing we love them so much!
2 comments:
Your garden looks amazing!
I am just so in awe of everything you guys are doing at the Grovestead and the unique, special life you are carving out for your family.
Blessed to know ya. :)
Those look amazing! We have a favorite PF Changs garlic snap peas copy cat recipe:
2 c. snap peas
2 tsp vegetable oil
1/8 tsp salt
dash ground black pepper
2 cloves garlic, minced
Steps:
1. Prepare snap peas by cutting off tips on each end of the pods.
2. Preheat oil in a medium skillet over med/high heat.
3. Saute snap peas in oil with salt and pepper for 2 1/2 to 3 minutes, tossing often, until peas are cooked but still crispy. The pods should begin to get a few dark brown scorched spots developing on them when they're done. Add minced garlic, toss a bit more, then immediately pour the snap peas out onto a platter. Don't cook garlic longer than 10 seconds.
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