peas and thank you

In article <HtLEc.7825$%_6.4808@attbi_s01>, Julia
Altshuler <[email hidden]> wrote:

Pea snip

Quoted message said:

I'd like more ideas. I'd put them raw in salads (I grew
lettuce too), but they're hard to capture with a fork. I
understand that overcooking is the enemy of fresh peas.
Stir fried with other vegetables and served over rice? I
feel like I've got gold and don't want to waste it. I have
enough for about 3-4 more meals.

--Lia

Creamed new potatoes with fresh peas and a bit of hard
boiled egg is one of my faves.

Amy

Julia Altshuler said:

I tossed them around in a little butter with carrots
yesterday just long enough to get them heated, then added
some cream and grated cheese and combined that with pasta.
Very good.

I'd like more ideas. I'd put them raw in salads (I grew
lettuce too), but they're hard to capture with a fork. I
understand that overcooking is the enemy of fresh peas.
Stir fried with other vegetables and served over rice? I
feel like I've got gold and don't want to waste it. I have
enough for about 3-4 more meals.

There's nothing quite like peas straight out of the garden.
I have never tried stir frying them because they take quite
a while to cook, unlike other fresh garden veggies that are
best a little crunchy. I gave up on gardening because it was
too much work to keep the weeds down, so I now have to buy
fresh peas at the market. I find them very expensive an a
lot of work for the few peas that you get in a basket. Now
that I have more time on my hands , it may be time to try my
hand at gardening again.

Julia said:

I planted peas which the package said could go in the
ground early...candy just shelled and eaten raw.

<snip>

Quoted message said:

I'd like more ideas. I'd put them raw in salads (I grew
lettuce too), but they're hard to capture with a fork. I
understand that overcooking is the enemy of fresh peas.
Stir fried with other vegetables and served over rice? I
feel like I've got gold and don't want to waste it. I have
enough for about 3-4 more meals.

Chilled Lettuce and Pea Soup (from _A Celebration of Soups_)

4 tablespoons butter 4 medium-sized onions, peeled and
chopped 1 large head iceberg lettuce or 3 heads Boston
lettuce, rinsed, trimmed, and shredded 1 1/4 pounds peas,
shelled 6 cups chicken stock 3 bay leaves 3 whole cloves 2
teaspoons sugar Salt White pepper Chopped fresh mint

In a soup kettle heat the butter over medium-low heat and
cook the onions until translucent.

Add the next seven ingredients. Bring the liquid to a
boil, reduce the heat, and simmer the vegetables, covered,
for 45 minutes.

Blend the mixture (either in a blender or with an immersion
blender in the pot) until it is smooth.

Season the soup with salt and white pepper. Chill it for at
least 4 hours. Before serving, taste and re-season if
necessary. Serve garnished with mint.

BOB'S NOTES:

1. This makes about a half-gallon of soup; I generally cut
the recipe by a factor of three.

2. It sounds like you might not need the sugar. Taste the
soup before adding it and don't add it if you think it
might make the soup too sweet.

3. Do try to use white pepper rather than black pepper; it
makes a difference.

4. Instead of doing the mint garnish, you could put a
dollop of yogurt, sour cream, or creme fraiche on top
of the soup. I've been known to pour a couple
tablespoons of buttermilk on top instead and sprinkle
with crumbled bacon.

Bob

Julia Altshuler <[email hidden]> wrote in message news:<HtLEc.7825$%_6.4808@attbi_s01>...

Quoted message said:

The winter up here was so cold this year that I got out
as soon as I could in April to plant something, anything;
I didn't care as long as I was digging. I planted peas
which the package said could go in the ground early.
Yesterday I harvested peas. I don't think I'd ever tasted
them fresh before. I've always found the frozen ones to
be edible but nothing like this. These were candy just
shelled and eaten raw.

I tossed them around in a little butter with carrots
yesterday just long enough to get them heated, then added
some cream and grated cheese and combined that with pasta.
Very good.

I'd like more ideas. I'd put them raw in salads (I grew
lettuce too), but they're hard to capture with a fork. I
understand that overcooking is the enemy of fresh peas.
Stir fried with other vegetables and served over rice? I
feel like I've got gold and don't want to waste it. I have
enough for about 3-4 more meals.

My sisters and I often reminisce about how good the peas
were in my Grandma's garden in Lancaster, Minnesota. They
were fun to eat standing in the garden. I remember my mom
had a simple salad recipe of fresh peas, cheddar cheese in
cubes the size of peas, and mayonnaise and s&p. Sounds like
a midwest salad, doesn't it? Anway, I envy your peas... have
peas envy. ha.

Karen

Thanks for the recipe. Combining lettuce and peas for a soup
is one I never would have thought of myself. I even have
lettuce here though it is red and green leaf.

Peas and potatoes are a natural. I have to make that at
least once.

Yesterday I dug up the place in the garden where the peas
used to be and put in seedlings of peppers and canteloupe.
I'm curious about the canteloupe and hope there's enough
time before frost to get a good one. I have never been this
organized in the garden before.

--Lia

A Ross <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Creamed new potatoes with fresh peas and a bit of hard
boiled egg is one of my faves.

Or creamed chicken and peas on buttered toast. Or creamed
salmon and peas on an English muffin.

Karen

On 2 Jul 2004 09:56:01 -0700, [email hidden] (Karen

O'Mara) said:

Or creamed salmon and peas on an English muffin.

Creamed tuna and peas on toast is comfort food for me.

Practice safe eating - always use condiments

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

On 2 Jul 2004 09:56:01 -0700, [email hidden] (Karen

O'Mara) said:

Or creamed salmon and peas on an English muffin.

Creamed tuna and peas on toast is comfort food for me.

Canned or frozen peas? Made with cream sauce or cream of
something soup?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sat, 03 Jul 2004 07:38:29 GMT, Wayne <[email hidden]>

Quoted message said:

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

On 2 Jul 2004 09:56:01 -0700, [email hidden] (Karen

O'Mara) said:

Or creamed salmon and peas on an English muffin.

Creamed tuna and peas on toast is comfort food for me.

Canned or frozen peas? Made with cream sauce or cream of
something soup?

Always frozen PETIT peas for me. Can't abide the big ones
because they remind me of eating canned peas as a kid. Yuck!

I make a "cream sauce" which is just plain old bechamel...

Make a roux of 2 T butter & 2 flour, slowly add a cup or so
of milk (stir with a whisk), bring almost to a boil (stir
occasionally), cover & let simmer on your lowest heat for
5-10 minutes. When you take the lid off, it should be thick.
Add the tuna and peas, stir - the peas will thaw & heat up
immediately. Spoon over toast. YUM!

Practice safe eating - always use condiments

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne said:

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

On 2 Jul 2004 09:56:01 -0700, [email hidden] (Karen
O'Mara) wrote:

> Or creamed salmon and peas on an English muffin.

Creamed tuna and peas on toast is comfort food for me.

Canned or frozen peas? Made with cream sauce or cream of
something soup?

Always frozen PETIT peas for me. Can't abide the big
ones because they remind me of eating canned peas as a
kid. Yuck!

I make a "cream sauce" which is just plain old bechamel...

Make a roux of 2 T butter & 2 flour, slowly add a cup or
so of milk (stir with a whisk), bring almost to a boil
(stir occasionally), cover & let simmer on your lowest
heat for 5-10 minutes. When you take the lid off, it
should be thick. Add the tuna and peas, stir - the peas
will thaw & heat up immediately. Spoon over toast. YUM!

Thanks. That's pretty much the way I make it but I add a
splash of Worcestershire sauce and a pinch of cayenne to
the sauce. I usually use the large frozen peas, but I like
them. Hate canned peas! I'll have to try the petite peas
next time.

A friend once served this for lunch and made it with cream
of mushroom soup diluted a bit with milk. It wasn't bad.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sat, 03 Jul 2004 21:16:56 GMT, Wayne <[email hidden]>

Quoted message said:

Thanks. That's pretty much the way I make it but I add a
splash of Worcestershire sauce and a pinch of cayenne to
the sauce. I usually use the large frozen peas, but I
like them. Hate canned peas! I'll have to try the petite
peas next time.

<smile> We talked about this at the right time... I made it
for breakfast (well, brunch), because you made me so hungry
for it. btw: I forgot to mention a pinch of salt.

Practice safe eating - always use condiments

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne said:

Thanks. That's pretty much the way I make it but I add a
splash of Worcestershire sauce and a pinch of cayenne to
the sauce. I usually use the large frozen peas, but I
like them. Hate canned peas! I'll have to try the petite
peas next time.

<smile> We talked about this at the right time... I made
it for breakfast (well, brunch), because you made me so
hungry for it. btw: I forgot to mention a pinch of salt.

Then I'm glad for the timing! Actually, I was also set to
have it after this exchange, but SO and I were in and out
all day with errands and shopping, and SO "needed" a
hamburger on one of the trips. I caved. Since I'm off on
Monday, that sounds like a good idea. Tomorrow is ribs and
steaks. And, oh yes, salt...a must.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sun, 04 Jul 2004 00:40:19 GMT, Wayne <[email hidden]>

Quoted message said:

If there's a nit to pick, some nitwit will pick it.

LOL! That's a keeper!

Practice safe eating - always use condiments

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne said:

If there's a nit to pick, some nitwit will pick it.

LOL! That's a keeper!

Practice safe eating - always use condiments

Thanks!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.