My pea pods filled out nicely!
Remember how they started?
The weather is turning much warmer, yesterday 80 degrees, today was in the mid-80’s. By tomorrow, it should be in the upper 80’s (weather people are actually saying it will hit 90). My peas will quit producing soon. Maybe today, who knows. So……..I harvested them.
Even though I may not have a bumper crop, I think it is kind of cool that I actually got English peas to grow in Texas. So, heeere they are! (um, minus two pods I opened and ate in the garden)
They tasted sooo good! These I just steamed a bit on the stovetop until tender. They were amazingly sweet. But, one of my favorite ways to have fresh English peas is with new potatoes in a cream sauce.
New Potatoes and Peas in Cream Sauce
Boil the potatoes (about a lb.)(they really need to be tiny red new potatoes) in salted water until tender, drain and set aside. Cook the freshly shelled peas (about a lb.) until tender; either in boiling salted water or by steaming. Drain and set aside.
Make a bechamel sauce or sometimes called a cream sauce. Melt 1/4 cup butter in a heavy saucepan over low heat. Blend in 1/4 cup flour. Cook about a minute, stirring constantly. Gradually add in 1 cup milk, cook over medium heat, stirring constantly until it thickens. Stir in 1/4 tsp. salt and 1/8 tsp. white pepper.
Combine the potatoes and peas, top with the bechamel sauce and gently stir to combine. It is amazing!