Peas and Thank You, or Proper Legume Etiquette

In the right conditions, peas can be quite polite...easy to grow, very productive, always yummy...And here in the Pacific Northwest, I simply pop them in the ground in the garden and let them grow up the trellis...These are the first Sugar Snap Peas I have harvested, aren't they adorable?

I can't bring myself to eat them...they have been sitting on my counter for three days...I walk by occasionally, lovingly glancing at them...so beautiful and well-behaved...

But they can be quite hateful, when grown in conditions that are less than optimal...When I lived in Oklahoma, the little buggers had all kinds of diseases...mildewy yucky stuff and miscellaneous bacteria and fungi attacks. The yield was hardly worth the effort...nonetheless, I tried to identify and treat them every year.

If the diseases didn't spark poor pea behavior, the heat most certainly did. Peas are very temperamental about temperatures. Bud set and pea production are decreased, to say the least. More often than not, the bud production happened right about the time the first heat wave set in causing a catastrophic pea disaster...rude, to say the least!

I am confident that the four different peas I am growing this year will treat me kindly...I have certainly gone to great lengths to help them brush up on their etiquette. A lovely tripod shaped trellis, good soil, water, love...I mean, what else could a legume want??

And as a thanks to my current, well-behaved, podded friends...here is a quick recipe for a yummy concoction I created.

Fresh Sugar Snap Peas
Ravioli
Half and Half (can use non fat)
Parmesan Cheese, grated
Butter (can use butter/olive oil blend)
Flour
Salt
Freshly Ground Black Pepper
Nutmeg

Prepare ravioli according to instructions, set aside. Place a saucepan over medium heat. Add 1 Tbsp of butter, let melt and start to brown. Add 1 Tbsp of flour, let cook for a minute or two. Whisk in 1 cup of half and half, add peas, bring to a simmer and let thicken. Add parmesan, salt and pepper. Let simmer on low for 2-3 minutes, whisking occasionally. Add ravioli and a tiny bit of freshly grated nutmeg. Take off of the heat and let stand for a minute or so. Serve.

Enjoy!

Comments

[Lisa]

That sounds delicious! You could use non-fat half and half, but why bother, I say!

[NW Nature Nut]

Hello! Thanks for visiting my blog. At this time, I only have a small veggie garden. I just grow some stuff for myself and my non-veggie eating husband. If my dog ever decides she is willing to give up some lawn I'll let you know. Thanks for thinking of me. PS. I do enjoy your blog!

[Diane Mandy]

Oh yum! I love this time of year because of all the fresh veggies in the marketplace. And peas are among my FAVORITE!

[Anonymous]

mrs vk,i am a farmer in oklahoma.i was thinking that i could overnite my spectacular sugar snap peas i have 30 lbs of them. are you intrested?they have no dease on them either. i also grow for green giant.respectgfully your rescuer

[Janis]

This is my first time growing peas (English and sugar snap) - fingers crossed for a good harvest because I really want to try them in your recipe. Thank you!