Comments on: The princess and the pea pods

By: Rhonda Fleming Hayes

Rhonda Fleming Hayes — Mon, 06 Jul 2009 13:50:35 +0000

I’ve been serving them raw, mixed with tiniest bit of olive oil and a sprinkle of coarse sea salt; they disappear quickly and everyone asks what did you do to them. I tell them and they say, no what did you do? It’s just too simple.

By: Robin

Robin — Sat, 04 Jul 2009 12:46:44 +0000

I tried to dry my pea pods, but they came out bitter. Has anyone tried to dry them and had success?

By: Megs

Megs — Fri, 03 Jul 2009 06:05:41 +0000

Pickle a peapod? You betcha!

http://smittenkitchen.com/2009/06/pickled-sugar-snap-peas/

By: Amelia Sprout

Amelia Sprout — Thu, 02 Jul 2009 18:45:25 +0000

Freeze away. Rinse, dry, lay flat and freeze. We never blanched, but I suppose you could. Flash freezing was never something we had access to either, but we lived.

I wonder if you could pickle a peapod.

By: Kathleen

Kathleen — Thu, 02 Jul 2009 18:39:06 +0000

Some food shelves will take fresh veggies and consider them a real treat for their customers. Sounds like you have enough to freeze and share!

By: laura

laura — Thu, 02 Jul 2009 16:59:08 +0000

thank you for this, i’ve finally succeeded in planting more peas than i can eat while standing in my garden.

By: Robyn Dochterman

Robyn Dochterman — Thu, 02 Jul 2009 16:46:21 +0000

Thanks for the suggestions, you guys. Much appreciated. Now, gotta go find my dry ice…

By: Geoff

Geoff — Thu, 02 Jul 2009 16:12:52 +0000

If you’re going to flash freeze and don’t have access to the right tools (dry ice, or even better liquid nitrogen), then after you pat them dry you may want to refrigerate them in the bottom of your fridge for a bit, until they get as close to freezing as possible before putting them in a single layer on a metal sheet pan in the freezer. You want that transition from cold to freezing to go as fast as possible.

But dry ice is dry ice, and everyone should have a ton of that lying around the house anyway.

By: Debw

Debw — Thu, 02 Jul 2009 16:04:46 +0000

What you can’t eat at once, blanch, pat dry on clean toweling, and flash freeze on a cookie sheet before putting in bags for the future. I offer this advice not having ever seen any peas out of my garden but from ancient history from my mothers garden ( I know my daughter lurks and will see this).

By: pax

pax — Thu, 02 Jul 2009 16:04:25 +0000

According to my BH&G cookbook peapods can be frozen. Small flat pods should be blanched for 90 seconds, large flat pods for 2 minutes. Proceed as you do with other veggies, shock them in ice water, drain and freeze.

By: Cathy

Cathy — Thu, 02 Jul 2009 15:48:50 +0000

if you really can’t eat them all, donate them to a food shelf. they should freeze just fine, however; they are in many varieties of frozen stir-fry veggies.

By: Judybusy

Judybusy — Thu, 02 Jul 2009 14:43:52 +0000

I don’t know if they can be frozen, but I love using them in Chinese dishes…oh, it’s the farmer’s market today, I’d better get some! The tender vine tips are also tasty in stir-fries.

By: Geoff

Geoff — Thu, 02 Jul 2009 14:00:10 +0000

A few should never make it out of the garden (I will assume this is already the case; otherwise you’re doing it wrong ). The rest need to be picked daily, and sauteed in a medium-hot pan with a tablespoon of butter and some kosher salt for only a minute or two. Squeeze half a lemon over them and serve.

If you’re not picking and eating them every day, you did something wrong.