Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch.
On a bright but cool day, I made spring pea pesto using frozen peas. When the fresh ones appear at the market, I will whip up another batch, but for now frozen are the perfect way to navigate the awkward seasonal transition.
Perfect for square foot gardeners or those growing food in small spaces - a tall, sturdy trellis that's quick and easy to put together and is easy on the eyes. It's a harp for the garden! Just wait until the peas start climbing up its strings!
A delicious (and vegan!) pesto with a twist-- fresh peas & mint combine with sunflower seeds for a bright taste of summer. Spread on veggie burgers, toss with pasta, swirl into veggie soups, freeze cubes for a summer blast in January.