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Fresh English Pea Salad with Mint and Pecorino

2 cups water
1 cup shelled green peas (about 1 pound unshelled)
6 cups trimmed arugula
1/4 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon Extra Virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shaved fresh Pecorino Romano cheese

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.




Pasta with Peas, Sausage, and Mint

1 Tablespoon olive oil
1 medium onion
1-2 cloves garlic, minced
3 cups freshly shelled English peas or frozen
Zest and juice of one lemon, Meyer if possible
1/2  cup chicken stock (I used water since that’s what I had!)
1 cup chopped fresh mint
1 pound thin linguine or other pasta
1 cup fresh bulk sausage (about half a pound)
1/2  cup freshly grated parmesan cheese


Bring large pot of salted water to a boil for the pasta.

Meanwhile, melt the butter with the olive oil in a chef’s pan or wok over medium heat. Add the onion and garlic and sauté, shaking the pan occasionally, until softened, 3-4 minutes. Add the peas to onion-garlic mixture, stir, and add the lemon juice. Continue to cook for 10 minutes, until the peas are thoroughly warmed. Add the chicken stock (or water) and lemon zest and bring to a boil. Turn off heat, and blend mixture thoroughly. Add the mint. (I put it in a deep bowl and used my hand blender… you could do it in batches in a traditional blender too.). Return puree to pan and keep warm over very low heat.
Cook the pasta in the boiling water until al dente. While the pasta cooks, sauté the sausage in a separate small pan until crisped at the edges and cooked through, about 10-15 minutes. Drain the cooked pasta and transfer to a serving bowl. Thoroughly mix in the sauce, taste for salt and top with the sausage and cheese.


Adapted from: The Breakaway Cook by Eric Gower





Bow Ties With Peas, Lemon, and Mint

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen; or snap peas, whole
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves

In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup.

Stir in peas or snap peas, zest, and Parmesan and cook sauce until peas are heated through.
While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.


Serves 2. From: Gourmet Magazine





Creamy Peas and Ham

This recipe was sent to me to share with you by Kim DeMaria, she says that it is one of her family favorites!

2 1/2-inch-thick slices country bread, cut into 1/2-inch cubes ( 1 cup)
3 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 medium shallots, chopped (1/2 cup)
3 cups sugar snap peas, strings removed (10 oz.))
8 ounces cooked ham, diced (1 cups)
2 cups frozen peas, thawed and patted dry( In season use peas from your share)
1/2 cup whipping cream
3/4 cup coarsely chopped fresh mint
1 tablespoon butter, sliced (optional)

In a large bowl toss bread  cubes with 2 Tbsp. oil, 1 tsp. of the garlic, 1/4 tsp. of the salt and 1/4 tsp. pepper.

Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat. Add bread; stir-fry 2 to 3 minutes or until toasted.

Transfer to a paper towel-lined plate; set aside.

Swirl remaining 1 Tbsp. oil into pan. Add shallots; stir-fry 1 minute. Add remaining 2 tsp. garlic, sugar snap peas and ham; stir-fry 1 to 2 minutes or until sugar snap peas are bright green. Add peas, remaining 1/4 tsp. salt and 1/4 tsp. pepper; stir-fry 1 minute or until well combined. Swirl in whipping cream; stir-fry 1 minute or until sugar snap peas are crisp-tender and cream thickens. Stir in half the mint.

Remove pan from heat. To serve, top with butter. Sprinkle with remaining mint and bread cubes.







Care of Peas

When your share has fresh shelling peas:

Use them quickly or freeze them.
Sugar snap peas and shelling peas make a great snack eaten raw or here are some simple suggestions.

Peas don’t have much of a shelf life, so I don’t recommend storing them —in their pods or shelled—for very long. Store pods in a plastic bag in the crisper drawer of the refrigerator and use them within a couple of days. Once they’re shelled, the best way to store peas is to freeze them. First blanch them for a minute or two in boiling salted water and then shock them in an ice-water bath until cool, to help maintain their bright color. Drain and freeze them in zip-top bags. They will keep for five to six months.

Peas—have a very sweet flavor and they take only a few minutes to cook, particularly when they’re very fresh and young, so they’re a perfect ingredient for fast weeknight dishes. In fact, the secret to maintaining their sweetness and bright-green color is to cook them as little as possible, just enough to make them tender. What’s more, peas lend themselves to almost any cooking method, from boiling and steaming to sauteing, stir-frying, and quick-braising.

Peas mild sweetness pairs well with many different flavors. Cured meats like bacon, pancetta, prosciutto, smoked ham, and chorizo work wonderfully with peas, as their pronounced saltiness complements the gentle flavor. Fresh mint is also a classic flavor partner, bringing peas to life in an instant. Peas will pair well other fresh spring herbs such as basil,  chives, and dill. . Peas are a natural with onions, scallions, and other alliums, and they pair well with other spring vegetables like asparagus, new potatoes and carrots. 

Italian “Street Salad” of Fresh Peas, Mint, & New Potatoes

1 – 1 1/2 lbs. new potatoes, scrubbed
fine grain sea salt and freshly ground black pepper, to taste
mixed greens for salad
large handful fresh mint, torn
1 cup fresh peas

juice of 1 orange or blood orange
3 tablespoons champagne vinegar
5 tablespoons extra-virgin olive oil
pinch of oregano
2 tablespoons capers


Heat a large pot of salted water to a boil. Add potatoes and boil until fork tender; Drain and set aside.  Peel potatoes, cut into large chunks.

Whisk together orange juice, vinegar, olive oil, oregano, and capers.  Season to taste with salt and pepper.

Combine potatoes, greens, mint, and peas in a large bowl. Drizzle with dressing and toss to gently coat the salad.  Serve

Adapted from: Habitually Hungry

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