.png)
Harvest Beans and Peas
Farm Recipe:
Fresh Garden Pea Salad
​
Ingredients:
-
2 cups fresh peas, shelled
-
1/2 cup diced red onion
-
1/2 cup diced cucumber
-
1/4 cup chopped fresh mint
-
1/4 cup crumbled feta cheese
-
2 tablespoons olive oil
-
1 tablespoon lemon juice
-
Salt and pepper to taste
Instructions:
-
Blanch peas in boiling water for 1-2 minutes, then drain and rinse with cold water.
-
In a large bowl, combine peas, red onion, cucumber, mint, and feta cheese.
-
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
-
Pour dressing over the salad and toss gently to coat.
-
Chill in the refrigerator for at least 30 minutes before serving.
When is it "pick-perfect"?
Harvest peas and beans when the pods are plump and well-filled, but before they become tough and stringy. This is typically about 60-70 days after planting for many varieties.
​
How to Harvest:
-
Gently grasp the pod with one hand and the vine with the other.
-
Pull the pod gently to snap it off the vine.
-
Be careful not to damage the plant or pull too hard.
Storage:
-
Peas and beans are best eaten fresh but can be stored in the refrigerator for up to a week.
-
For longer storage, blanch and freeze them in airtight containers or bags.