Oh heyyyy, pretty little veggies. Look at my fifth week of Gruber Farm’s CSA. There were a lot of new items this week. We got beets, lettuce, cabbage, peas, cucumbers, red potatoes, green beans, and onions.
I froze my first bag of peas, but wanted to use the second bag for a fresh, summery salad. I had the hardest time naming this recipe, and still am unsure if the one I chose is the best fit. How do you chefs decide which ingredients to highlight and what order to put them in? It’s a science, I tell you. Boding wanted me to call it “So Fresh and So Peas Peas.” I was tempted, I really was. Outkast would have been proud.
Minted Pea Salad with Strawberries and Feta
- 1 lb. fresh peas
- 1/2 lb. strawberries, halved and quartered
- 3 tbsp. fresh mint, chopped
- juice of one lemon
- crumbled feta
- Boil peas in a large saucepan full of water 2-3 minutes, or until just tender. Drain in colander and rinse with cold water.
- In a medium-sized bowl, toss peas, strawberries, and mint. Squeeze lemon over mixture and toss again. Top with crumbled feta and serve.
This salad screams Spring, doesn’t it? Both peas and strawberries remind me of the warm weather that has finally arrived in Charleston. It was a glorious 82* today and I spent a couple hours at the pool reading. To me, anything in the mid 80s and sunny is perfect weather. I’ve got to enjoy this while I can before the real SC Summer begins. 90-100 and humid, eek!
What fruit and vegetables remind you of Spring/Summer?
What’s perfect weather to you?