HOW TO COOK FRESH PEAS FROM GARDEN RECIPES

Steps:

• Slice the meat seasoning and place in a saucepot over medium heat.
• Rinse the Spring Onion under cool running water.
• Slice the root end off of the Onion.
• Remove the outer leaf of the onion.
• Slice onion in half, line up pieces and finely chop or slice.
• When done, remove the meat pieces from the pot but leave the grease.
• Add about 2 cups of Water or just enough to cover the peas by about 1 inch.
• Bring the water to a low boil.
• Add the peas.
• Add the onions.
• Add Sugar and stir well.
• Bring back to a low boil. Scoop off any foam that forms and discard it.
• Cover and reduce heat to Medium-Low, let simmer for about 25-35 minutes.
• Taste the peas for doneness, they should be done but not mushy.
• Add Black Pepper.
• Add Salt, stir well and continue to cook if needed until done to taste.
• Chop the meat pieces and add to the peas.
• Garnish with more freshly sliced onion if desired.
• Serve warm and Enjoy!

Steps:

• To Shell: Fresh green peas or English peas should be shelled before cooking. Simply snap off the top of the pod, and pull the string down the side of the pod. Remove peas, and rinse in cold water; drain. (For sugar or edible- pod peas remove the tips and rinse in cold water.)
• To Boil: Fill a large Dutch oven half full of water; add salt and bring to a rolling boil. Add shelled peas; bring back to a boil. Cook 6 minutes or until peas are tender. Drain well. Season and serve immediately.
• Note: If green peas are to be served cold in salads, drop cooked peas immediately into cold water. Cool completely. Drain well.
• Other Cooking Methods: Poêle; simmer; steam.
• Serving Suggestions: Green peas may be served with butter and seasonings to taste or with any of the following: Drawn Butter, French Dressing, Lemon- Butter Sauce, Oil and Lemon Sauce, or any sour cream or white sauce.