In West Tennessee, peas are flooding the Farmer’s Markets——–and luckily my mother in law’s garden (Litsa’s). An excess of peas is a great option for those that have time to shell and freeze peas.
After picking peas on Friday, my mother-in-law realized that they had more than they wanted. She called to see if I was interested in a few. I was. When I picked up the peas, I was greeted with three bags full of peas———they needed to be shelled!?! I wasn’t expecting a weekend of ‘PEA’ work but I took time to shell, bag, and freeze these three different pea varieties since they make wonderful side dishes for fall and winter. Additionally, these fiber rich peas make great meatless meals with a side of avocado or celery—-and/or fruit.
So how did I freeze these peas!?!
- First, I shelled all the peas. I pulled open the pea pods and each pea emptied into a dish.
- I scooped out a helping (about a Ziploc baggie full) of peas and placed them in a freezer Ziploc bag.
- I wrote the month and year onto the baggie and froze them.
Easy as one.two.three—-after shelling the peas, of course (which is mainly time consuming…not hard)…
Three bags full of peas made for 8 bags to freeze for future meals. Once the peas are frozen, I pull out the bag of peas and add it to a pot of water to boil for about 45 minutes or until tender—-season to taste (while boiling) and then the peas are ready to serve.
Freezing peas late this season will make for healthy meals throughout the year.
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