The farm grows three different kinds of peas: snap, snow, and shelling. They are quite different and are eaten and cooked differently but they all sure are sweet! They also all can be eaten raw. The snap peas are plump and you cut off the stem and pull off the string attached to cook. The snow pea is flat and only needs the stem trimmed to eat. The shelling peas are more plump than the snap peas and you do not eat the pod. Instead you take the individual peas out to eat (these are the peas used in split pea soup).
QUICK IDEAS: Trim and place in a bowl on the tables for everyone to snack on; toss in a stir fry; make a veggie dip and include on the vegetable platter.
Smashed Pea, Watercress, and Fresh Mozzarella Egg Sandwiches: Serves 4
From Twenty Dollar, Twenty Minute Meals by Caroline Wright
8 slices of bread or 4 split English muffins
1 tablespoon salted butter
4 large eggs
Salt and pepper
1 cup peas, mashed and seasoned with salt and pepper
1 cup watercress sprigs
4 ounces fresh mozzarella, sliced
1) Toast bread or English muffins. Divide the peas, watercress and mozzarella among four slices of the bread or muffin bottoms.
2) Melt butter in a large nonstick skillet over medium heat. Crack eggs. Fry until whites are set but yolks are still runny, about 3 to 4 minutes. Season eggs with salt and pepper.
3) Transfer eggs to sandwiches, top with the remaining bread, and serve.