I have decided that there is nothing like a dish of fresh peas to make a spring day perfect! Yesterday afternoon around lunchtime, I went to the garden hoping to rescue a few final pods before I pulled up the vines to plant the jalapeños. This spring has been unseasonably warm in the Shenandoah Valley, and the peas have not been happy at all with temperatures hovering around 90 degrees. To my surprise, there were still quite a few chubby shells hanging bravely on the wilted pea plants. Enough pods to fill a little bowl with springtime goodness!
I found a perfect recipe for fresh peas: Bring a small amount of water to boil, add shelled peas, return to a boil and heat for about 10 seconds. This creates a sweet, firm texture and the peas literally pop in your mouth!
In other gardening news, I think I harvested the elephant garlic too soon. At least that’s what Edna tells me. But there were flowers forming on top of the plants, so I thought it was time to dig up the bulbs. The garlic seems to be fine, although I will admit the bulbs would probably have gotten bigger had I heeded my neighbor’s advice (not that I’d ever tell her that!). Nevertheless, I now have a garage full of fragrant garlic braids, drying in the steaming heat of this too-early summer.
The rabbits are eyeing my newly planted broccoli plants. I reminded them that I didn’t mind sharing as long as I didn’t know I was sharing! I hope they understood the gravity in my voice. We negotiated quite well with the spinach, I can only assume we will divide the broccoli crop equally well.
Seven more days in the Schoolhouse, and then I will be a full time Theoretical Farmer. I am certainly looking forward to changing hats.