The link to this weeks boxes is here.
Sad news about the peas, today, folks so I guess we need to make the most of what’s left of them! We are still eating ours raw in salads or only very lightly steamed as I just don’t want to compromise the fabulous fresh taste of them. I have thought it a shame to throw out the shells when they have such a lovely sweet flavour and I found a recipe for pea shell soup the other day. It was pretty straightforward – just a matter of cooking the shells in stock (the recipe added sugar, but I’m not so sure about that) until they are soft, pureeing the bejesus out of them, then adding some milk and fresh mint before reheating and serving. I’m thinking it might be pretty good chilled, too. If anyone tries it I’d love to hear how it turns out.
Fresh cucumbers are coming into season now and I love them with dill. For a very refreshing salad, thinly slice the cucumbers, layer on a plate or in a dish, sprinkle lightly with salt and leave for and hour or two. You can weigh them down with a plate if you want to. Pour off the resultant juice. Mix the cucumbers slices with chopped fresh dill and some low fat sour cream or some greek yoghurt. Easy!
very Eastern European – cucumber with dill!!
I love the crisp crunch pea shells – try chopping them really, really finely & put on top of a curry – makes a nice sweet eatable garnish & compliments a hot curry. I also cut them up & use in salads but have never made them into a soup, I’d be interested in hearing what everyone’s opinion of a pea shell soup too.