Salute Spring! Peas (Recipe: Pea-camole)

Join us as we Salute Spring with a week-long series featuring the finest fruits and vegetables of the season. Written by Megan of Stetted.

Peas make me optimistic. After a cold winter, they’re the first of the spring plants to push through the dirt and begin reaching toward the sun. Once the tendrils start their grab, they’ll climb as high as you let them, only stopped by the limit of your trellis. They are harbingers of things to come, with lovely white blossoms leading the way for plump green pods.

If I had known how sweet and crunchy fresh peas could be when I was a child, I probably would have not shunned them as I did, choking down only what was necessary to be able to leave the table.

My son has no such qualms about peas. He gobbles them up as soon as they’re shelled, leaving the possibility for even attempting a recipe almost impossible. I can’t fault the kid.

All photos by Megan

Peas are one of the easiest plants to grow – all you need is some dirt and a structure for the peas to climb up. Trellises can be made of wood, metal, string, or a combination of those.

In our garden we’re using nylon netting strung up between two metal poles that had been use to support trees in the yard. I highly recommend using what you have rather than purchasing a lot of gear. Once the pods start showing up, you’ll be picking peas daily!

Pea-camole
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Recipe type: Appetizer
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 2 cups
This dip is a great way to get picky kids to gobble up their veggies. Use crunchy carrot sticks for dipping and you’ll get a two-fer on the healthy food intake.
Ingredients
  • 1 cup shelled peas
  • 1 poblano pepper
  • 2 avocados
  • 1 tomato, diced
  • 1 lime
  • 1 clove garlic, diced
  • Salt
Instructions
  1. Set a pot of water to boil and cook the peas until they are easily mashed with a fork. Drain, rinse with cold water, and set aside.
  2. Meanwhile, broil the poblano pepper until blistered, flipping over once. Remove the pepper to a plastic bag and seal – this will release steam and help loosen the skin from the pepper.
  3. Peel the avocado and scoop the flesh into a medium bowl. Mash with a fork until it is the consistency you desire. Halve the lime and squeeze out the juice over the avocado. Mash the peas and add them to the avocado.
  4. Remove the blackened skin from the pepper, remove the seeds, and dice. Add the pepper, tomato, and garlic to the bowl. Add salt to taste and serve.

 

Do you love or hate peas? What’s your favorite way to serve them?

 

About Megan

Megan Myers is a copyeditor and spatula-wielding mom seeking out the simpler life in Texas. Her blog, Stetted, focuses on her family’s journey from junk food addiction to a diet of local, organic, and whole foods, while exploring the many options farmers provide.

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Comments

  1. Cool, I tried once to cook peas that I bought from the store, and it just failed me. Like it made ​​from stone. Since I’m away from peas. Maybe now:) Thank you.
    jo’s last post: Hydroponic in Flowerpot growth- is it possible

  2. like you, i hated peas growing up! But now that i have had fresh peas – i <3 them!

  3. Love them! Fresh from the pod is my absolute way to eat them.

  4. Peas. Ugh. :P

    I had to eat my fair share of peas while I was growing up. They were my mom’s favorite vegetable to serve, and my favorite vegetable to hate.

    I’ve tried fresh peas but they still taste like peas. LOL I do like the flat sugar peas in moderation, and I’m actually planting them in my garden this spring!
    Tammy’s last post: Swagbucks

  5. Funny when you grow up you start to figure out what things you really don’t care for. I think peas are one of those things for me because I just never ever think to make them. But they sure do look gorgeous in a pod. I love that picture of the pod in your hand up there.
    Amanda N’s last post: It’s not a burger!

  6. This is such a creative take on guacamole, and so colorful! I bet it tastes incredible with the peas, too. Thanks for sharing, Megan!

  7. I’ve made guac out of edamame, but not peas. I imagine it is very fresh and a great welcome to Spring.
    Melissa’s last post: Throw On Your Aprons Girls! ITS A GIVEAWAY!!!!

  8. My pea plants are so happy right now – I can hardly wait to pluck them from the vine! Thanks for the yummy recipe!
    Michelle (What’s Cooking with Kids)’s last post: How Food Cravings Might Be Harming Your Child’s Health

  9. Pea-Camole? Love it…how creatively delicious!
    Jamie | My Baking Addiction’s last post: Giveaway- Le Creuset Multi-Pot Steamer Set

  10. This series is beautiful and killing me! We are still getting occasional snow flurries in Central/Eastern Oregon. Urgh. We did get to visit our CSA farm over the weekend and helped PLANT potatoes. I also saw TINY carrot leaves just poking out of the ground in the covered beds. Needless to say, we are still a long way from fresh peas. =(
    Alissa’s last post: Wordless Wednesday- Dance Party

    • If it makes you feel any better – I live in Central NY – there is still snow up in the mountains – and my peas are only an inch tall. So hang in there – you too will have spring!

  11. I’m with your son. It is extremely rare that any of my peas make it indoors to be cooked. I just pick and eat – and my Yorkie eats the pods as I shell them! Can’t get any fresher than that!

  12. What a brilliant way to prepare peas. Me, I love them any which way – steamed, raw, in soups… you name it. This looks like a wonderful way to enjoy them too.
    Rivki Locker (Ordinary Blogger)’s last post: Cherry Muffins and Flowers Baking with Dorie

  13. What a lovely take on classic guacamole!
    Angie@Angiesrecipes’s last post: Chiffon with Dulce De Leche Whipped Cream and Blueberries

  14. This looks so fun and interesting. I love fresh peas. We always plant sugar snap and snow peas in our garden. So yummy!
    Katie | GoodLife Eats’s last post: Blueberry Lemon Sauce

  15. I love peas; I love them in my pasta salad, cooked with butter and salt, and in my ramen and my soups. I do not love avocados (or like them even slightly) and won’t sully my pretty peas with them, so how would this recipe stand if I omit it?

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