Here ’s a introductory law of food conservation that we too often forget in our house : flash-frozen zucchini is not red vino . Translation : Preservewhat you need , rust it up over the row of the year , and start fresh the next time of year — particularly when you freeze down your garden bounty like we mainly do . We calculate to cease eating last year ’s frigid harvest right around now , so we can do the annual defrosting of our large chest freezer in the basement and give it a full wipe - down before stockpile this year ’s garden harvest .
But lifetime and meal planning never mould so perfectly that we finish everything in the freezer precisely when we want to disconnect . There ’s always extra of something , which is a signal to us that maybe we froze too much of a certain item we do n’t particularly care for . We were surprised to encounter a surplus of frozen peapods last workweek when we unplugged as these are some of our favourite give garden veggies . Our boy , Liam , plop down in the pea plant row and serves himself a collation .
Why did we have the lingering frozenpea cod ? “ icy ” is the cardinal clue here . We see we jazz the taste perception of the impertinent pea pods , but the frozen pea plant pod were a little too mushy for our tastes . But that enunciate , we also see we did n’t cook enough with our pea plant pods : We just bray on them sweet — very yummy!—but once we ate our filling raw we just started freezing . We never really ate the fresh pea pod in a cooked fashion , still tender and crunchy .
So here ’s our raw resolution this season : Limit the fixed pea plant pods , and experiment with new ways to eat tonic pods beyond the raw compaction . The lesson learn : Certain garden bounty , like peapods , need to be savor in the moment , sometimes with a dash of zesty sauce , like in this Spring Peapod Stirfry recipe . you could use either snap peas or snow peas in this recipe . call back to “ thread ” snap peas : Snap off the root word tip toward the mat side of the cod and displume downward , extract off that string . come in back next calendar week for a Wisconsin ( recollect cheese and emollient ) version of brisk prickly-seeded spinach !
Recipe : Spring Peapod Stirfry
Yield:4 service
Ingredients
PreparationIn a great frying pan over medium heat , sauté onion , mushrooms and Allium sativum until onion and mushroom are tender .
Add persist ingredients and bring to a boil . Reduce heat to low and cover . Simmer until peas are tender , about 5 minutes .
savour the secure life ,
< < More Farmstead Chef > >
