Eating the peas
I'd been looking forward to picking these peas all day. Michael and I thought they would be great in a salad of greens topped with salmon. Then I remembered the dill was ripe for picking too -- a perfect accompaniment for the fish.
This is our best yield of peas ever. We had all of about six pods last year, and just one lonely pod in the first year (yes, really, just one) because I sowed them too late. Clearly I've become a better pea farmer now; I've grown enough to make an actual portion for two!
Beautiful green pearls... stripped from their perfectly aligned rows... blanched for a few moments in a boiling bath... then chilled in a bowl of ice water to preserve their sweet freshness.
The peas were the jewels of our dill-accented dinner salad topped with honey-mustard glazed salmon.
I've been so inspired by the goodness of peas; I plan to try growing another batch this fall.
Related Post: Time to Plant Peas