Two peas sitting in a pod: while one sings a sweet serenade to the melting snow, the other just says, “Snap! It’s spring!”
In The Princess and the Pea, Hans Christian Andersen probably meant to mock the delicate tendencies of 19th Century nobility, but peas are actually an incredibly hearty and resistant crop that thrive in hard times. The shrivelled little old pea playing the veggie antagonist also had an amazing shelf life ... great for hedging against lean times.
Apart from the boiled English pea, which keeps the meat (or tofu) company on our dinner plates (with the other two veg), another fresh pea variety we commonly eat raw in Australia is the Snow Pea. Sometimes coming out before the last frost, it’s no surprise Snow Peas have such a snap to them, and taste so fresh and sweet.
Eat them steamed or stir fried, or simply eat them raw, as dippers on party platters, whatever. There is almost no vegetable as sweet, crunchy and as moorish as a fresh Snow Pea.
Happy Fair Food Feasting!
Our weekly member recipe
Red Cabbage & Snow Pea Salad
with sesame
(serves 2)
Ingredients
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2 cups red cabbage, shredded
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2 cups snow peas, diagonally shredded
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2 carrots, julienned
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2 tbsp honey
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3 tbsp sesame oil
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1 inch grated ginger
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1-2 tbsp tamari or soy sauce
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2 tbsp sesame seeds
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Optional: pork or tempeh and noodles
Method
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Wash and shred the red cabbage and snow peas. Snow peas can be cut on the diagonal into strips. Peel the carrots and julienne into strips.
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Combine salad dressing ingredients in a small bowl, dress the shredded cabbage and snow peas, mixing with your hands or salad spoons.
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For a more substantial meal, add stir fried pork strips or grilled tamari & ginger marinated tempeh. You can also add crunchy noodles or freshly boiled udon noodles.
You can order these and other ingredients from our webstore.
P.s. If you liked this story and you think a friend would like it too, share the Fair Food love and pass it on! |
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