My glut crop this week is peas, and they are only a glut crop because my kids are grown up. For years, all through pea season, a whole gang of kids would arrive after school and feast on peas straight from the vine. I still can’t think of any better way of dealing with a glut of peas than a gang of kids.
This is a bit of a Tuesday Night Vego Challenge rules cheat. Now the days have started really lengthening, even the geriatric chooks are laying so handmade pasta with real eggs was in my mind. And then I was looking for a cake tin deep in the back of the shelf and came across a fluted flan tin that I forgot I had. And in a moment of inspiration realised…
Thanks to all those who commented. You made my mind up for me! I resolved the eat-it-or-plant-it dilemma by splitting the difference.
I picked the first of the peas this morning (late because the mice got so many of the early plantings) and I have been waiting for them for just this recipe. Super fast and easy, very low GI, very delicious. Very fresh peas are so sweet, this is almost a sweet paste spread.
I’ve planted a tray of Telephone peas, one of Oregon Dwarf Snow Peas, one of Diggers Climbing Snow Peas, and one of Aquadulce Broad Beans. The Aquadulce were chosen because they are an early variety, and this far north our broad bean season is short.
This recipe makes a dozen omelette pikelets with just three eggs.
Nowadays I quite often make a meal that features vegetables as the main, not the side dish, and I very rarely use any water that will be drained off. If you garden, fresh vegetables are so gorgeous that it is hard to improve on just serving them as themselves.