Erie Orchard

Print Friendly

Directly from the pod is our favorite way to eat peas. I’m surprised how many of our friends feel the same…no I’m not surprised at all. This truly is the taste of Summer. Although, peaches come in a close second. Then there are those tomatoes, still warm from the sun, they taste like summer too. Fresh peas are The Taste of Summer, in June.

I asked my kids to tell me their favorite way to eat peas. They could not decide whether from the pod was no.1 or if frozen was a little better than fresh. If you have never given a kid a bowl of frozen peas as a snack- give them a try.

If tomatoes are available, I make Couscous with Peas as a stuffing for tomatoes.

Peas with Couscous

  • 1 cup couscous
  • 1 tsp olive oil
  • 1/4 cup parmesan cheese (grated, fine)
  • salt
  • 1 or 2 cups peas (fresh or frozen)

Put couscous in a heat proof bowl and completely cover with boiling water. Cover the bowl to hold in the heat. After 5 minutes, remove the cover and fluff the couscous with a fork.
Meanwhile, blanch peas 60 to 90 seconds.
Add the peas, olive oil, parmesan cheese and a pinch of salt to the couscous.
Serve cold
…or dress the tops of your stuffed tomatoes with a mixture of: seasoned bread crumbs, parmesan cheese, and olive oil, then bake or broil.

Print Friendly

Isn’t this a wonderful idea for serving vegetables? I wish I had thought of it. Credit for this simple idea belongs to Aimee.

I still get a little nervous when I interject a real food idea into an established menu. Especially, a hot dogs and chips menu. So when I took these Crudité Cups to the Sunday School Picnic in the Park, I braced my self the possiblity that later that day I would be serving raw veggies for dinner.
I’m happy to say that I brought home only four cups. Just enough for tomorrows lunch bags.

What you can’t see in my photo is the 1/2 inch of buttermilk dressing at the bottom of each cup.

  • Drop a dollop of your favorite dressing into the bottom of each cup, then add the veggies.
  •  To keep the buttermilk dip and vegetables cool on a summer afternoon, I served the little cups from a sheet cake pan filled with ice.
Print Friendly
Real Time Farms
Local Food and Local Farms
Gardener's Supply Company