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Back in April when I planted my peas, I must have gotten my seed packets mixed up. Instead of two rows of snow peas, I ended up with two big rows of shell peas. And as much as I love shell peas, I didn't intend on having to spend so much time actually shelling peas this summer.
Shelling peas is a time consuming process that is a lesson in patience. Because of this, I've been putting off harvesting and shelling, but finally did both the other day. After about 40 minutes of shelling, I ended up with 2 cups of peas. Then I blended them into oblivion (why did I do this to beautiful fresh peas?), and made some lovely dip, which is a lot like hummus, but green. Despite the fact that my hard labor was now a bright green mush, the incredible flavor of the peas burst through, highlighted with thyme, sorrel, and olive oil. Most of the ingredients in the dip were either grown by me (peas, sorrel, parsley, thyme) or a local farmer (garlic). Pretty cool, huh?
fresh pea dip with baby farmers market carrots