View allAll Photos Tagged PEAS
I harvested my first crop of pea shoots today. I ate some as part of a salad for lunch and we'll eat the rest stir fried tomorrow.
I decided to name my Jewel Sparkles Pea because she makes me think of Princess and the Pea. Her cat is named Sugar Snap!
She's wearing an ill-fitting SugarMag dress for Blythe. It's one of the few things that fit right now, and I've been meaning to mend it for years anyway (buttons fell off).
Traditionally, St Patrick’s Day is the time to plant peas and potatoes here in NE Ohio. I was getting ready to plant peas yesterday and realized that I have a ton of seed for sugar snap peas, but only two small packets of shelling peas.
Photo taken for the April 2013: A Month in Pictures Group. This is my Photo for 25th April.
Struggled to come up with anything much today, so here we have peas.
The rest of my set for the April 2013: A Month in Pictures Group can be found here:
www.flickr.com/photos/janflicks/sets/72157633144156698/wi...
and the link to the Group here:
While this picture is a bit blurry, we're proud enough of this split
pea soup that I wanted to post it anyways. Also, we're going to have
to solve the computers/food issue on that table... new office space,
here we come!
en.wikipedia.org/wiki/Pea_soup_fog
Trafford Borough Council in their wisdom thought it would be quite "festive" to illuminate these trees in Sale Moor with green uplighters. Far from being festive, they actually look quite ghoulish, especially in the fog like tonight. It brings a whole new meaning to a "pea souper".
I experimented in the kitchen with something ... yes the kitchen is still there and this is what I got - Veal Vilanese and a Peas/Lettuce Salad with a tangy mustard sour cream dressing. The story and recipe can be found here.
Sweet pea (Lathyrus odoratus) is a flowering plant in the genus Lathyrus in the family Fabaceae (legumes), native to the eastern Mediterranean region from Sicily east to Crete.
It is an annual climbing plant, growing to a height of 1–2 meters (nearly six feet and six inches), where suitable support is available. The leaves are pinnate with two leaflets and a terminal tendril, which twines around supporting plants and structures helping the sweet pea to climb. The flowers are purple, 2-3.5 centimeters broad, in the wild plant, larger and very variable in colour in the many cultivars.
The Sweet Pea L. odoratus, an annual, may be confused with the Everlasting Pea L. latifolius, a perennial.
There were peas in our vegetable box this week, yum! Strangely, I don't like fresh peas cooked, just straight out of the pod.
Black Eyed Peas in concerto al Sonic Park Stupinigi Nichelino Torino foto Roberto Finizio per www.rockon.it
When buying snow peas look for thin tender pods that are vibrant with no seed enlargement. Fresh pods are turgid and shiny, not wilted.
Wash snow peas before storing in the refrigerator in a plastic bag. They will keep for one to two weeks.
These snow peas were found at Other Avenues market in San Francisco's Outer Sunset. They have a PLU of 4092 and were grown at Trina Perry farm in Richmond, CA.
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(Rollover picture)
This was an English garden in a bowl. The diner is presented with a little gathering of fresh shelled peas and a tuft of pea shoots/tendrils with a [i]creme fraiche [/i]ice cream nestled on top. The ice cream was dusted with lavendar buds. On either side of the dish are pink peppercorn dusted marshmallows. A cool pea consomme is poured into this bowl.
Taste: Awesome. It was very similar, in fact to the first green pea consomme that I had at the Avenues a year before. However, this version I thought, was more successful in a number of ways.
First, this soup actually featured pea in three different forms: the freshly shelled peas, pea tendrils and the chilled pea consomme. Together, the diner was able to taste the plant, the sweetness of the peas and the cooling soup made from them. Texturally, you also have tender meaty peas and crunchy delicate tendrils along with the soup.
Second, I *LOVED* the creme fraiche ice cream dusted with lavendar buds. It added a nice creamy tang to the bright and fresh sweetness of the pea.
Third: I appreciated the fact that the marshmallows were left outside the bowl this time so that I could choose how to incorporate them into the meal. The pink peppercorns were novel - and very good with the marshamallows, which, unfortunately, were a little dry and chewy.
Note: There was no drink pairing with this soup.
Tasting menu course 1.
Split pea soup, pork three ways - terrine, fried crispy skin, ear
A (off menu) change from the incredible Parsley Root Soup I had on previous visits, but still as lovely in terms of textures and the revamp on the traditional split pea and ham soup. Fun.