Tuesday, August 16, 2011

An Underappreciated Veggie:Peas




I always eat my peas with honey,
I've done it all my life
They do taste kind of funny
but it keeps them on my knife.
Anonymous
old Bostonian rhyme, a jump rope rhyme

As their savory odor drifts upward
a dreamy look will overspread your
countenance, and as you taste their
rare succulence, their yielding
tenderness, their glorious just off-the-vine
flavor, a feeling of blissful satisfaction
will literally permeate you.
This is an advertisement for frozen peas from
The New Yorker 1936

Fairly late into the 17th century Europeans started eating peas fresh. They were a delicacy and became very fashionable. When colonists arrived in America peas were one of the first crops to be planted. Peas are a cool season crop and there are many varieties which include snow peas, snap peas and green peas. They are a nutritious vegetable but often underappreciated. This is especially noticeable when left behind on the plate after a meal!

Green Pea and Potato Salad
Ingredients:
  • 2 lbs. red skinned potatoes, peeled, cut and cubed
  • 2 cups fresh peas or frozen peas
  • 1 red onion-diced
  • 1/2 cup celery
  • 2 carrots thinly sliced
  • 1/2 cup light Ranch dressing (prepared bottled0
  • 1/3 cup Miracle Whip
  • 1/4 tsp. oregano
  • salt and pepper to taste
  • 1 TB. dill weed (dry)
  • 2-3 hard boiled eggs cut up
  • 2 tsp. prepared mustard
Directions:
  • Put potatoes in a large saucepan cover with water
  • Add 1 tsp. salt bring to boil-then cover and cook 15-20 minutes
  • Drain
  • In a large bowl mix Miracle Whip and Dressing
  • Add mustard and all spices
  • Add carrots, eggs, potatoes, celery, peas and onion
  • May need to make more dressing using 1/2 to 1/3
  • Cover with plastic wrap and chill several hours

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