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Peas

Gravedigger Peas

I seem to have missed the opportunity to photograph these peas close up, as I was too busy shelling them and eating them. There they are a little earlier in the season, setting pods like crazy, along with one lone and solitary Sugar Magnolia which seems to have gotten slightly lost. They are over and done long since, of course. …

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Spicy Ginger-Garlic Cream Sauce

I really wrestled with what to call this. It is not quite the sauce used to make Butter Chicken. I consulted various versions at length, though; and if you cooked chicken in it and called it Butter Chicken it wouldn’t be the stupidest thing anyone has ever said. I was aiming for something a little more lightly spiced, but with …

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Garlic-Dill Cabbage with Peas & Sour Cream

Apart from a bit of extra chopping and mincing, this is not really any more difficult or time consuming than serving a simple boiled vegetable. It seems so much fancier, though! The rest of the meal can be pretty straightforward – some grilled or broiled fish or chicken; some rice or noodles. Potatoes would be lovely but we are still …

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Cheesy Pea & Pasta Salad

I have to say right up front that this isn’t the best pea and pasta salad ever; that would be this one, because everything is better with bacon. However, you can’t have bacon with everything, so I will grudgingly admit that this one is pretty good too. It’s still quite rich, lack of bacon not withstanding. I see it more …

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See Three Peas, Oh

The last few years, Mr. Ferdzy has gotten mildly annoyed at my propensity to want to try new peas every year. They take up room, they may or may not be productive, they are something else to store and keep track of. So I was prepared to not try any new peas this year. When we were ordering seeds though, …

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Green Garlic & Pea Bruschetta with Chevre

These little cheesy pea toasts would be lovely with a bowl of soup, or cold cuts, or tuna salad, or a light green salad for lunch. Or if  you are prepared to eat enough of them, just a radish or two on the side. They would also do nicely passed as an appetizer.  It would be a bit fiddly to …

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Smoked Trout & Wild Rice Salad with Peas

I  always want to do more with wild rice but it is not the easiest thing to find and when you do find it, the price is also a consideration. I was really pleased with how this turned out though; it is the essence of early summer grounded by the earthy wild rice and smoked fish. This is a dish …

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Celeriac Zeytinyagli

We saw quite a few of these “Zeytinyaglis” when we were in Turkey; that is to say, vegetables cooked with olive oil and served warm to cool. This one is excellent for late winter or early spring, since the only things it calls for that are not available are the peas – but you can use frozen – and the …

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Red Flannel Salad

Red Flannel Hash is a fine old tradition, but I thought I would make a salad of it. On the way I wandered through a number of Russian salad recipes involving beets and potatoes, and took counsel from them. I was really very pleased with the final result. It is almost – almost – worth the hassle of cooking the …

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Peas and Pasta Soup

This recipe (a spin on an Italian soup with peas and pancetta) is fairly simple in that it does not have a lot of ingredients, and so its success relies on making sure those ingredients are top quality.  Making your own veggie stock is ideal, and making your own pasta is essential unless you are lucky enough to live in …

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