Peas from the garden

Pea 'Hurst Greenshaft'


This year is the first time we’ve grown peas from seed and they’ve been a resounding success. Picking them has become a daily ritual in the last week or so and is especially enjoyable in the early evening when the sun starts to sink behind the hills and the pods are backlit: silhouetting the bounty within and highlighting the tendrils which coil their way around anything in their path.

We are making good use of the harvest in the kitchen; earlier this week I livened up some barley couscous with raw peas, lightly cooked broad beans, mint and feta which were lightly dressed with olive oil and lemon juice. Just perfect on a warm summer’s evening.

Barley Couscous with Peas & Broad Beans

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