The Peas Are Up!

Winter is finally over, although we’re supposed to get some cold nights this week. The peas I planted at the end of February are up and growing nicely. I’ve also planted a lot of lettuce, radishes, carrots and beets. I’ve started many different flowers and peppers and tomatoes from seed, but it’s still too early to plant them out in the beds. They spend most of the time in their pots on the back deck, but some nights they have to come inside.

The daffodils are just gorgeous this year. I also have had a couple of buds on my miniature roses. Some of the tulips are blooming, and the peonies are up out of the ground but still only aout six inches tall.

While I wait for the garden to grow some nice snow peas are available at the market. Here’s a nice recipe.

Sugar Snap Peas with Ginger and Garlic

1 tablespoon olive oil
2 shallots, thinly sliced
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, finely chopped
3/4 pound sugar snap peas, trimmed
1/2 cup water
Salt and pepper
Chopped fresh mint – the mint is already up in the garden.

Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then saute shallots, ginger, and garlic, stirring, 1 minute.
Add peas and saute, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper and sprinkle chopped fresh mint over top.