Get The Most Out of Your Peas from Backyard Eats
When It’s Ready
- Pick individual peas off their stalks when they are 3” or longer
- Pick peas when the pods feel firm and full, but not waxy or bulging
- Mid-late June – early July
- Use a sharp knife or gently pull from their stems.
Peas are a sweet and delicate legume with a slightly earthy flavor. Peas are typically eaten cooked, either fresh or frozen, and can be boiled, steamed, or sautéed. They are often used as a side dish or added to soups, stews, and casseroles. They can also be pureed and used in dips, spreads, and sauces. Peas also pair well with dishes such as risottos, pastas, and salads.
Varieties of Peas:
Shelling Peas | Snow Peas | Sugar Snap Peas
Fresh Storage: Keep in an airtight bag in the fridge for up to 3 weeks.
Long-Term: Peas can be pickled for preservation, however this can be an acquired taste!
Cooking With Peas
- Pea Soup: Simmer peas with onions, garlic, vegetable broth, and herbs until they are tender. Blend until smooth for a comforting and creamy pea soup. Add a dollop of yogurt or a sprinkle of fresh herbs for garnish.
- Pea and Mint Salad: Combine cooked peas with fresh mint leaves, diced cucumbers, crumbled feta cheese, and a simple vinaigrette dressing. Toss together for a refreshing and vibrant salad.
- Pea Risotto: Sauté onions and garlic, then add Arborio rice and stir until coated. Gradually add vegetable broth and stir until the rice is cooked. Stir in cooked peas, grated Parmesan cheese, and a squeeze of lemon juice for a creamy and flavorful pea risotto.
- Pea Guacamole: Blend cooked peas with mashed avocados, lime juice, minced garlic, and diced tomatoes for a unique twist on guacamole. Enjoy this vibrant and nutrient-packed dip with tortilla chips or as a topping for tacos and sandwiches.
- Pea and Bacon Sauté: Sauté cooked peas with crispy bacon, onions, and a drizzle of olive oil. Season with salt, pepper, and herbs like thyme or parsley for a delicious and savory side dish.