Part 2 of the Vogue Gardening Series features fresh peas.
I prefer to plant peas that mature in an edible pod. So this year I planted one variety called the Sugar Ann Snap Pea. The dwarf vines grew tender pods about 3-inches in length with sweet flavored peas. A healthy afternoon snack.
I planted two rows in different areas of my yard. The deer found one row and my kittens played in the other. So needless to say, my pea harvest was minimal . The Sugar Ann Snap Pea matures in about 56 days so I am thinking of planting again next week in hopes for a fall crop.
Peas grow best in cooler weather and young pea plants can tolerate considerable cold and even a light frost. So here in Montana peas are one of the first vegetables to be planted in early Spring. This year, I think all the master gardeners in the community planted their peas the first or second week in April. I was busy soaking up the sun in South Africa so my peas did not get planted until late April, which explains why I was a little late harvesting. I was told numerous times that I should have been eating peas on the Fourth of July. I know. I know. I have yet to cook the infamous pea and potato mash for the Fourth. There is always next year.
Since I just finished my 30 day cleanse a week or so ago I am still trying to craft recipes that are gluten, dairy and sugar free. There is a small amount of sugar in the pickling liquid but I consider this a healthy recipe that boasts fresh flavors from the summer garden. I was afraid the pickled zucchini and red onion would over power the fresh flavor of the peas but to my surprise the peas stood their ground.
I hope you enjoy!
Spring Rolls / makes about 10
Pickled Zucchini and Red Onion (see below)
3/4 c. fresh shelled peas (100 grams), chopped
2 medium carrots, julienned
1/3 c. Valencia sweet and salty peanuts, chopped
1 tsp. fresh ginger, grated
1 lime, juiced
1 Tbs. sesame seeds, toasted
1 avocado
Thai basil for garnishing
pinch of salt and pepper
1 package of rice spring roll wrappers
Peanut sauce for dipping
Strain pickled zucchini and onion. Add strained pickled zucchini and onion to a medium sized bowl. Add chopped peas and peanuts, julienned carrots, grated ginger and juice of one lime to filling.
Add one tablespoon of sesame seeds to a small skillet over medium heat. Toast sesame seeds for about 1 minute. Keep a close eye on seeds to prevent burning. Add toasted sesame seeds to bowl.
Mix all ingredients together.
Place rice wrapper in warm water until it is soft and pliable (approx 15 to 20 seconds). Remove the wrapper and gently lay onto a wet tea towel. Place filling in the middle of the wrapper. Add 2 to 3 basil leaves and a slice of avocado. Fold over the bottom and sides. Roll wrapper upwards to form a neat roll shape.
If you want to include a dipping sauce, I used a store bought peanut sauce. But to be honest, the spring rolls have so much fresh summer flavors I preferred them as is.
Pickled Zucchini and Red Onion
1/2 red onion (4 oz.)
1/2 medium to large zucchini (6 oz.), mine was about 2-inch in diameter
1/2 c. distilled vinegar
1.2 c. apple cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/2 tsp. fennel seed, oregano, mustard seed and black peppercorns
1/4 tsp. red pepper flakes
Thinly slice red onion and julienne the zucchini. In a small sauce pan over medium heat add vinegar, sugar, salt and spices. Stir until sugar is dissolved.
Fill a quart glass jar with zucchini and onion and pour vinegar mixture over vegetables. Add lid, shake around and refrigerate. I would recommend refrigerating at least overnight. I waited for about 2 days and it was delicious.
