YES PEAS

It looks like this might be the last of the pea harvest until the fall, now that July is here bringing us 100 degree humid weather.  

"We are old and we are wise. We are one of the matriarchs of the garden. More than food, we are healers of the soil, which is so much needed today. Our job is extensive and more difficult because of pollution and destruction of the natural order. Consider planting us hither and yon in your garden, especially in soils that need a boost. Do not worry about staking and training such random plants. We will share and help where invited; more so when appreciated." --Message from the pea essence.

Oregon Giant Pea  and  Sugar Snap Pea 

We like to eat them raw, right from the bowl, in a salad or with a dip. Sometimes we stir fry them in a tad of olive oil  YUMMM!
We also plan to try this pickling recipe we found with some of our fall pea harvest.


Dilly Snap Peas
2 pounds of raw snap peas
Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
To each jar add:
A pinch of cayenne pepper or dried chili peppers
1 clove garlic, diced
1 head fresh dill or similar amount in leaves
Bring to a boil:
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup salt

Pour the mixture over the peas, leaving 1/4-inch headroom. Seal the jars and process for 15 minutes in a boiling water bath. For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).