Here we are at the start of the calendar summer, and we are waist deep in peas at my place (literally, waist deep).
My little helpers and I were out in the garden yesterday and picked this lovely large bowl full of sugar snap peas.
We are a few weeks into this full explosion of peas, and are loving the thick harvest we are blessed with.
I find peas in the garden are simply great for the kids.
Not only are they an excellence, healthy snack for the kids to graze on while outside playing in the backyard, but they are also a great teacher of responsibility as my young children help water the plants and assist in picking every couple of days.
And the absolute neatest thing about this particular garden of peas is these plants are all volunteer. Yup, that’s right! After rototilling the garden late, late last fall, my four-year-old (my oldest) and I discovered in the early months of spring random sprouted pea plants coming up all across our garden plot. So with the help of a simple garden shovel, we transplanted these tender little babies into rows and are now drowning in these peas that took basically no effort. That’s a win in my book!
How to Eat So Many Peas
With so many of these plentiful peas coming out of our garden, it starts to become a bit of a question: What do we do with all of these peas?!
Sure, we can just eat them fresh.
Or we can eat them fresh with some ranch dip and other fresh vegetables (tender green zucchini and sweet tasting carrots come to mind as great pairings).
But we can also eat them steamed, either seasoned with s&p or maybe a little garlic and onion or bacon. Or we can add them into stir fries or other single-pan dishes.
There really are so many wonderful ways we can include peas into our diet (and into the diet of our young eaters!). Here are just a few ways that my household has found to eat the peas out of our garden, so they get used up and don’t just dry up on the vine.
We’ll talk about eating peas fresh from the garden put straight on the dinner table, and how to preserve them to eat later (after all peas are way too darn delicious to get tired of eating).
Snap Peas vs Shell Peas
I am a pea lover through and through. Whether it is snap peas or shell peas, you will frequently find these delicious little green veggies on my family’s table at dinner time.
Although I love feeding my family out of our garden, I rarely plant shell peas in my garden. I generally only plant sugar snap or snow peas because they are such a delightful summertime snack that is so easy to just pick and eat. And they are easy to harvest.
It is probably more a laziness factor than anything else, but shell peas simply take more effort that sugar snap peas (right, because you have to shell them….). But we do eat plenty of shelled peas in our house, they are just all bought from the store, either canned or frozen.
Although my garden harvest tips do lean toward sugar snap peas more than shell peas, there is definitely some crossover ideas on how to eat peas both in the pod and out. I’ve included an entire section at the bottom of this article on eating frozen or canned (or fresh) shell peas that will hopefully be helpful in deciding what’s for dinner and how to eat that food you already have on hand.
Garden Peas
Peas are such an easy thing to plant and grow in an abundance. Unlike some plants that seem to want to die (he-hem, cantaloupe and tomato plants) peas are a hardy cool weather plant that can go in the ground as soon as the snow melts, and they simply thrive.
With an ease at growing, it is no surprise that some of us get overwhelmed with our harvest. Not only in the overall amount these tall, viny plants can produce in a single growing season, but overwhelmed at how frequent peas are ready for picking.
Growing pea plants might be as easy as falling to sleep in the car, but keeping up with dangling peas as they ripen is a whole other deal.
Keeping up with the peas can be overwhelming. There is just no other way to put.
It’s a sea of peas, and we’re just trying out best not to drown in it.
To help you (and me) keep up with our flood of pea supply, here are just a handful of planting, harvest, and consumption (aka, snack and dinner) ideas to help you stay afloat in your sea of peas.
#1 Stagger Planting
Because peas tend to have such a high germination rate, plan on the seeds growing when you plant. Starting peas in a sandwich bag with a damp paper towel is a great way to start your peas, not only does this indoor sprouting give your plants a little head start in growing, but it also helps ensure that every sprouted plant you sow will germinate and therefore likely grow.
If you start with planting just a small handful of peas one week, then stagger your other planting every two weeks, this will help you to gradually work your way into harvesting your peas rather than having the whole tank dropped on you all at once.
#2 Pick in the Morning
I am not going to lie, I have often picked my peas whenever I got around to it in the day. I’ve picked peas in the heat of the afternoon, in the cooling temperatures of evening , and in the crisp morning air.
But it does make a difference, I think, in the texture, taste, and overall quality of the pea to pick it in the morning.
Peas just taste better in the morning.
And let’s be honest; if you pick them bright and early in the morning, you are less likely to get busy with your day and completely forget about picking them. Which, considering that peas often have such a definite ripeness period, means you will miss picking the peas in their prime and may very well end up with tough, overripe sweet peas that don’t hold the tender crispness we all love.
#3 Refrigerate Straitaway
Taking care of your produce is a good habit to follow with anything coming out of the garden, and it is just as important with peas.
Always remember that the refrigerator can be your best friend when it comes to taking care of garden produce temporarily while you handle all of the other things in your life tugging for your time. Sometimes after getting outside to water the garden and pick peas, it’s all you can do to shove them in the refrigerator to take care of later in the day. And that is perfectly okay.
Just remember to take of them, whether that is washing them for a cleaner storage in your refrigerator, or bagging them for the freezer.
#4 Freeze Them
With all things coming out of the garden in abundance, remember that the freezer can be a major ally when it comes to harvest season – whether that harvest is happing in the fall or early spring/summer.
If you have what seems like a ton of peas coming on all at once and you know there is no way you and your family can eat them all before you pick again in two days, don’t be afraid to simply wash, package, and freeze them.
Believe me, frozen peas (sugar or shell pea) taste delicious cooked in a stir fry or steamed. The key is simply to pick the peas when they are ready, not to let them get overripe on the vine. And then to package them and freeze straightaway.
Don’t let those tender peas sit out of the counter for hours or store in the fridge before you freeze them. Obviously, if they do sit out on the counter briefly or in the refrigerator, they will still freeze and eat just fine. But for best results, freeze them when they are fresh for a fresher taste when they are cooked.
#5 Eat Fresh
It doesn’t get much better than fresh peas as a snack or added to either a lunch or dinner. Great on their own or combined with other veggies as part of a relish tray, peas add a vibrant crunch a very “hello, it’s finally spring or summer” vibe to the meal.
Pair with ranch dressing, hummus, or sour cream, and crunch away.
#6 Steam It
Just like broccoli and cauliflower taste delicious steamed, so do peas. Whether it’s a shell pea (bought form the grocery store or picked fresh out of the garden and shelled) or it is a simple snap or snow pea, it’s hard to beat the comfort of a steamed green vegetables.
Steam in your microwave, toaster over, or over the stove. With a dab of butter and/or a sprinkle of salt & pepper. Any and all ways of steaming will result in a delightful and refreshing side to your evening meal.
Great in the summer months when peas are coming fresh from the garden, and great in winter to give you some variety from all those root vegetables and squashes (see Tip #4 for Freezing).
#7 Cook with ‘Em Fresh
Peas have a wonderful flavor and can add fun color and texture to many a summer (or winter) meal. There really are so many different recipes we could talk about for cooking with peas.
Sautéing them with vegetables, eating them in a stew, or adding them to a simple stir fry are just a few of my favorite ways to eat cooked snap peas. Shell peas, of course, are also great in stir fries, fried rice, soups, and stews.
Check out the bottom of this page for a handful of my favorite recipes to use up those peas in your garden, pantry, or freezer storage.
#8 Dry Them
When life get’s busy and you don’t get around to picking your peas as promptly as they need, don’t fret. There is still hope for those little green balls so they don’t end up in the compost pile (though, honestly, composting dried out peas is a perfectly good use for them in my book).
But if you want the chance to still eat those delightful little peas, then drying them might be your best salvage point.
Drying peas is a great way to utilize slightly overripe peas. There are mainly three methods of drying:
- Dry On Vine. This is perhaps the easiest method for drying peas. Simply let the peas hang untouched on the vine until they (and likely the plant) are completely dried out. Then you simply pick the dried peas and commence shelling them.
- Pick and Hang. This is a fun “pilgrim” method for drying peas that will require a needle and thread. For this method of drying, you will want to pick your peas while still green (this in turn offers the chance for your pea plants to continue producing more and more peas). Once picked, you will simply thread the pods together and hang them to dry. Hanging them will allow the air to circulate around each pod, allowing the peas to dry without molding. Once dry, you will shell the peas and store away.
- Pick and Shell. For this method you will also want to pick the peas while still green. But rather than hanging the peas in their pod to dry, you want to immediate shell the peas and to dry only the kernels. Here there is also the option to blanch the peas prior to drying, which some claims helps them store better. Dry in the dehydrator or oven.
If you’ve never dried peas and would like to give it a try, I highly recommend you do some research either at the library or the world wide web. I have found this article by Catherine Winter from Morning Chores to be a helpful resource, leaning on her knowledge and experience.
As for the kitchen table, dried peas pair great with beans or stand alone in a slit pea soup. And of course, there is always the option of rehydrating the peas to add to a salad or serve hot alongside your evening meal. Or to sprout for a salad or sandwich.
#9 Sprout Peas
Like other sprouts, sprouted peas are a fun and refreshing addition to any green salad or cold vegetable or meat sandwich. They offer a delicious crunch, not to mention the health benefits of eating sprouts.
I find growing sprouts in the cold, wintry months can be both enjoyable and invigorating. Dark clouds of winter make many of us yearn for fresh garden produce, and growing mason jar sprouts can satisfy both that gardening need and tastebud longing all in one.
Sprouting with a mason jar is easy and inexpensive. All you need is a glass mason jar (preferably wide mouth), some seeds for sprouting, a cheesecloth or a couple paper towels, and a rubber band. If you have never tried sprouting seeds before and are interested in learning, there are some great teaching videos available through the YouTube. This video by Dina’s Garden shows the whole process in a concise 4 minute video to help you get started).
Most videos on YouTube and written on through blogs or magazines refer to starting pea sprouts using dried kernels. Starting with dried peas is a tried and true practice that produces great sprouts. I have found little information on starting with green (or slightly dry) pea kernels, but am mid-experiment with a batch of my own — so stay tuned!
Shell Peas: Store-Bought, Frozen and Canned
I recall helping my aging grandparents shell peas as a young girl. I don’t recall the picking process of the event, but I remember as a four or five-year-old girl sitting on a plastic lawn chair in the shade of my grandparents lawn shelling peas.
Even as young as I was, I remember being impressed with how quickly both Grandma and Grandpa could grab a pea pod, split open the shell, flick out the peas, and discard the pod all in one sweeping motion. It was impressive. Yet, it still took us hours to shell all the peas from the garden.
At the time, I had never heard of the word “tedious”, nor would I have likely known what it meant even if I had heard it, but that word is the best description I know of to describe the process of shelling peas.
How grateful I am for modern technology that allows me, with my spoiled generation mentality, to skip the hours of shelling required in order to eat these little green balls. And how increased is my appreciation and respect for those generations of men, women, and families who sat in the yard or at the table, likely for hours, cracking open pods and scooping out the peas just like my grandparents.
As I mentioned earlier in this article, it is mostly due to my own laziness and overall lack of enthusiasm to shell peas that I do not grow them, opting instead to grow snap or snow peas in my garden space. Yet even though I choose not to grow shell peas (at least not yet. Who knows, I may very well choose to grow some someday in the future), I love eating pea kernels.
Frozen Peas
I love keeping at least one or two bags of frozen peas in my freezer at all times. Especially through the winter, they are such a refreshing addition to any evening meal simply steamed with a dab of butter and two quick shakes of salt and pepper. Delicious!
Or to add to some of the recipes we have listed below (such as the Cottage Pie, Beef Stew, and Chicken Mac and Peas).
While frozen peas are great to have warmed up for fall and winter time meals, they also go great served cold in a spring or summer pasta salad.
Or to serve still half-frozen as toddler snacks in all seasons of the year.
Canned
Canned peas are also a handy item to have in your pantry. Though not as firm or fresh tasting as frozen peas, canned peas can add so much flavor to a warm, cooked dish.
Where frozen peas taste great warm or cold, I cannot say the same for canned peas. Canned peas need to be served warm.
The stable shelf life of canned peas makes them at times more convenient than frozen peas. They keep longer, and of course, don’t take up valuable space in the freezer.
On busy afternoons when dinner needs to come together quick, a can or two of store-bought (or home canned) peas can help make mealtime come fast and delicious. Whether it’s a quick broiled beef stew or a slow-cooked chicken pot pie, turn to those cans of peas to help your dinner come together like you need it.
Pea Recipes
Here are just a handful of my favorite recipes to help you utilize your plentiful peas:
Easy Orange Chicken with Snow Peas
This is a lighter meal and summertime favorite at my house. With a dollop of orange marmalade and fresh peas from the garden, this is an easy meal for those smoldering hot days of summer.
With a bag of frozen snow peas on hand, this citrusy, summery dish is an easy weekday meal all year long. Served on a bed of rice, this is a recipe the whole family will enjoy.
Simple Stir Fry
There really is no going wrong when it comes to stir fries, and with the addition of peas, you are definitely headed in the right direction.
Stir fries are a great way to use up fresh garden vegetables during the season, but are a family pleasing meal the whole year round.
Simply toss in some veggies and a little bit of meat (I like chicken), add in some sauce (I love this super simple Stir Fry Sauce recipe by Fork in the Kitchen), and serve next to a bowl of steaming rice
Cottage Pie
It doesn’t get much better than a cozy collage pie. Great with shelled peas and snow/snap peas, cottage pie is an ultimate comfort food on cold and cooler days. A great way to use up fresh garden produce or clean out the veggie drawer, cottage pie is a sound evening meal that satisfies.
Cooked with beef, chicken, or straight vegetables, cottage pie will leave you feeling right at home.
Chicken Pot Pie
Another great-tasting comfort food to satisfy you and your family for dinner and lunch the next day (that’s if there is any leftover.) Make it with crust or go without, chicken pot pie is delectable meal, and one that will help you use up some of those root vegetables you have stored in your pantry or cellar.
Cast Iron Beef Stew
Served extra thick, this beef stew will leave your mouth watering for more. Pair with some steaming hot homemade bread in the cooler months, or serve it as a meal on it’s own, beef stew is guaranteed to fill that empty pit of yours.
See the recipe in my other post: 3 Ways to Delicious Beef Stew.
Chicken Mac and Peas
This fun macaroni dish is fast, easy, and a favorite with those younger eaters.
The addition of peas not only adds color to the pot, but it also adds additional nutritional value (sneaking in those vegetables).
Check out the recipe here.
Summertime Macaroni and Pea Salad
Most of us who’ve been to a summer picnic or potluck will recognize this staple macaroni salad.
This variety cold pasta salad is a delicious and refreshing recipe using fresh or frozen peas. Whether choose to add tuna to your salad, or go for salami and cheese chunks, the solid note of including peas with the macaroni ultimately makes the salad.
Cream Style Peas
This Southern inspired dish will make you shiver with how simple and delicious it is.
Eaten cold or warm, garden-fresh or packaged and sold at the grocery store, peas are delicious. I hope you found this article helpful not only on some gardening tips for growing and harvesting peas if you are into gardening, but also on how to eat all those lovely peas.
