June 20, 2013
Tips and Tricks: Homegrown Frozen Peas
Peas are easy to grow and rewarding, especially for little ones. Our son loves to help watering them, watch them climb up their trellis, pick the plump pods, break them open (okay, he needs our help with that one), and pluck the fresh peas out to eat as is. They are best eaten fresh, but they turn starchy if left even overnight in the fridge. We have peas coming out our ears over here. They are growing so fast, we can hardly keep up with the harvest. With so many coming at us, we need to preserve them, since we can't possibly eat them all immediately.
So, temporarily, our kitchen is a pea-freezing operation. Here's how we do it:
1. Pick your peas. Lumpy pods are likely to have tough, bitter peas, so discard those.
2. Shell your peas. Make a date with your DVR and catch up on an episode of your favorite show while you separate the peas from the pods. Discard any extra large or broken peas.
3. Boil a large pot of water, and prepare a large bowl filled with cold water and ice. Add peas to the boiling water, and cook for 90 seconds. Drain and immediately place peas in ice water. Swish gently until peas are cooled. Drain again.
4. Lay peas out in a single layer on a baking sheet and freeze for about an hour. Place frozen peas in quart-sized freezer bags to store long-term. Peas will keep for 3 months or so.