Becca Groves Header
 photo home_zps1cc7d3c8.png photo start_zpsa2c6c1a1.png photo motherhood_zps5b7bd8a5.png photo grovestead_zpsa872b0de.png  photo bees_zps9cbb22f2.png  photo contact_zps6de91cd9.png

sweet peas

Oh man. We have so many sweet peas! The kids came out tonight and were sincerely helpful. Both of them could pick the peas off and put them in the bag. When we dumped the two gallons of sweet peas into this white bowl we found a few with Elsie bites out of them, but I suppose that was helpful too. Quality control.

Tonight Rory froze some of the peas after shelling them. And I made a batch of sweet pea pickles. The recipe looked awesome and it was worth a try. I'll know how those turned out in a day or two. We still have a gallon of sweet peas left in the fridge. Good thing we love them so much!


[not the] Best Blog Ever said...

Your garden looks amazing!

I am just so in awe of everything you guys are doing at the Grovestead and the unique, special life you are carving out for your family.

Blessed to know ya. :)

Lacy said...

Those look amazing! We have a favorite PF Changs garlic snap peas copy cat recipe:
2 c. snap peas
2 tsp vegetable oil
1/8 tsp salt
dash ground black pepper
2 cloves garlic, minced
1. Prepare snap peas by cutting off tips on each end of the pods.
2. Preheat oil in a medium skillet over med/high heat.
3. Saute snap peas in oil with salt and pepper for 2 1/2 to 3 minutes, tossing often, until peas are cooked but still crispy. The pods should begin to get a few dark brown scorched spots developing on them when they're done. Add minced garlic, toss a bit more, then immediately pour the snap peas out onto a platter. Don't cook garlic longer than 10 seconds.