Sunday, October 19, 2008

Putting Peas By


"Prepare. Shell...
Blanch. In boiling water - for 1½ minutes. Cool immediately, drain.
Pack. Leave ½ inch of headroom.
Seal; freeze."

To determine when to pick shell peas, check the pods by eye and feel. If the pod is round, has a nice sheen, and is bright green, it is ready. If the seeds have made ridges on the pod and the pod is a dull green, it's past its prime.

You can pick snap and snow snap peas at any time, but they're tastiest when the pods still have some play around the peas when you squeeze the pods.

Pick snow peas before the peas start to enlarge in the pods.

Frequent harvesting increases yields. Pick every other day to keep the plants in production. Pick any pods that are overly mature; if left on the vine, yields will diminish.

Peas keep best in the shell, so don't shell them until just before cooking.
Calories: 34
Dietary Fiber: 1.4 grams
Protein: 2.6 grams
Carbohydrates: 5.6 grams
Vitamin C: 38.3 mg
Iron: 1.6 mg
Potassium: 192 mg
Magnesium: 21 mg

Putting Food By
ISBN-10: 0452268990
ISBN-13: 978-0452268999

My edition was published by the Stephen Greene Press © 1973.
Edited by Janet Green, authors Ruth Hertzberg (New England Home Economics teacher and County Agent), and heirloom American recipe creator and writer, Beatrice Vaughan advise on everything from root cellaring to recipes for plain Dandelion greens and corn omelets.

There's been a lot of talk lately among the FSRN about ways we can teach ways to "extend" our growing season. Preserving, to take full advantage of everything grown an obvious direction. The basics are simple, but the possibilities for personal touches to recipes are inexhaustible.

The Anglo-Saxon word for peas was 'pise' or 'pease' as in the nursery rhyme, 'pease porridge hot, pease porridge cold.'

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