Monday, July 4, 2011
in vermont, we get a pretty late pea crop. our peas are in top form right now. although i know most of my friends prefer snap peas, we like to plant green arrow, which we've found to be the most reliable english pea variety. have you tried them?
they are deliciously sweet right off the vine and just as wonderful cooked or in a pea puree. the best part about growing english peas is that you will have lots of leftover pods to use in making a simple vegetable stock. in fact, i made a batch last night. you'll find my recipe below. the idea for this stock comes from anna thomas' book, love soup, which i highly recommend.
pea pod stock
as many pea pods as you have available (we keep our pods in a large yogurt container in the freezer until we are ready to use them)
2 leeks (white and light green parts only, slightly chopped)
a bunch of celery
a half of an onion or more if you have it
a handful of rainbow peppercorns
a few twists of sea salt
garlic or garlic scapes
herbs (last night i used a combination of fresh oregano tips and dried thyme)
fill a stock pot with water and add the ingredients. feel free to substitute whatever you have that's been lingering in your fridge for a little too long. bring to a boil and then reduce to a simmer. simmer for about one hour. let cool and then transfer to a freezer container.
now you have a flavorful vegetable stock to use in your summer and fall soup recipes. enjoy!