Peas

From our Groundswell Community Farm Cookbook

Our earliest u-pick crop and the first thing we direct seed in the field, when the pea plants come up it is a sure sign that the growing season will soon be in full swing. Many children can help pick these, as they are especially fun to eat while you pick. We grow sugar snap, a nice juicy variety, snow peas, a giant flat variety for cooking and the shelling pea, don’t eat the pod of this rounder, firm variety, open it up and munch on what you find inside. Keep in a sealed bag or container in the fridge.

Nutrients: Edible pods, raw 1 cup or 30 pods– 3 g protein, 9 g Fiber, 11.3 carbs, 680 IU Vitamin A, 2.71 mg Vitamin E, 26 mg Vitamin C, 43 mg Calcium, 19 mg Magnesium, 1mg Sodium, 170 mg potassium.

 
 
 
Seedy Snow Peas
 From Katie
Cooked rice, plain or with butter, turmeric, cardamom, ground mustard, ginger and salt
1 T Olive oil
1 lb. Snow peas, ends broken off, cut to 1-inch pieces
1/2 cup sunflower seeds
1/4 cup sesame seeds or nuts of your choice
1 t tamari (or salt to taste)
1 t lemon juice
1 t hot sesame oil (or a dash of cayenne)

1. Heat oil about one minute, then add your nuts and/or seeds and stir until toasted,
about 2 minutes.
2. Add the snow peas and cook, covered for another 2-3 minutes.
3. Stir in tamari, sesame oil and lemon juice and serve.
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