Fresh garden peas are the quintessential summertime vegetable. Find some great tips on how to use fresh garden peas for cooking, including recipes that will add an interesting flavor to any meal.
Garden peas are the quintessential summertime vegetable. It's not uncommon to see people with a bounty of fresh peas from their gardens. Cooked up like soup or supper and served as a side dish alongside some hearty bread, these pea dishes are both heartier fare than what they're used to when eating out at restaurants during this time of year but no less flavorful for all that.
What most don't realize though is how versatile those delectable little pods might just turn out to be! Garden fresh peas taste completely different than those store bought fresh peas as well - they're sweet, tender, and delicious without all the hassle.
One of the best things about eating peas straight from a plant is that you can eat them right away with no fuss or mess. No washing and peeling required! These delicious peas have an amazing texture - soft on the inside while still crisp on their outside shell!
These are some of my favorite vegetable-based side dishes because they add an interesting flavor to any meal!
There's nothing better than a delicious garden pea recipe! Whether it be sweet or savory, there is an option for everyone that cooks up some flavorful dishes using green peas as an ingredient.
Garden Pea & Basil Soup Recipe
1 cup fresh garden peas
1 ½ cup water
8 cloves of garlic
14-20 fresh basil leaves
Freshly cracked black pepper
1. Cook the garden peas and garlic (peeled and chopped) in boiling water for 15 minutes.
2. Blend the peas, garlic, and water.
3. Simmer the liquid and add torn basil leaves. Finish with black pepper to taste. Serves two portions.
Garden Pea & Flat-leaf Parsley Risotto Recipe
1 brown onion
2 garlic cloves
1 ¾ cup Arborio rice
5 cups vegetable stock
1 cup garden peas
¼ cup finely grated Parmesan cheese
4 tablespoons flat-leaf parsley
1. Heat the vegetable stock in a saucepan.
2. Fry the chopped onion and garlic in olive oil in a non-stick pan until soft.
3. Add all the rice and stir around for 1-2 minutes until the rice has turned opaque.
4. Add small amounts of the stock to the risotto and cook until absorbed.
5. When nearly all the stock has been absorbed, add the peas and cook for 10 minutes.
6. Once the peas are cooked, stir in the finely grated Parmesan and chopped flat-leaf parsley.
7. Season and serve immediately. Serves two as a main dish.
Mushy Minted Peas Recipe
¾ cup garden peas
4 tablespoons creme fraiche
1 teaspoon of fresh mint
1. Cook the garden peas in boiling water with finely chopped fresh mint.
2. Once cooked, drain peas and mint and allow to cool down slightly.
3. Add the creme fraiche and mash for rough-textured mushy minted peas.
4. Serves two to four persons as a side dish.
Growing Your Own Garden Peas in the Backyard
Podded peas are usually recommended for first-time vegetable growers because pods can be planted quickly without having a lot of experience with gardening beforehand.
Podded peas are a great way to get started with your backyard garden. They can be planted as soon as the soil is workable in spring and grown for fresh pods throughout summer months.
Eating garden peas fresh from the back yard is a delight. You can eat them raw and they taste as sweet as candy, or you can cook them within 1 hour of harvesting for an incredible flavor that will make your mouth water!