Light Spring Brunch

Maximize those fresh spring flavored with the first asparagus tips, eggs from the coop and a chunk of your favorite feta

Winter Salad

Colorful winter salad with red meat radish and Asian pear

Succulent Pea Stir Fry

Our late planting of snap peas is holding on far longer then one would expect- I picked a handful of tender pods this morning- July 12!

Peas should be planted as early as possible because they are theoretically supposed to stop producing once the temperatures hit the 90s. Now I know we have seen 90 degree weather this summer but yet those last few plants just keeps putting out peas!

I have some cognitive dissonance when it comes to peas. In general my philosophy regarding snap and snow peas is similar to the way I feel about fresh baked challah rolls, hot chocolate chip cookies and some other things...it will never be as good as it is hot off the pan (or straight off the vine).

I know conventional wisdom (and my mother) would have the cookies cooled and saved for the guests and the peas picked and used in a dish...but with some things, you only get that one chance to have the full experience... and picking peas off the vine and popping them into your mouth- that fantastic candy crunch of sweet grassy goodness- that is one of them.

On the other hand...one of my favorite dishes is this simple stir fry which is also a serious seasonal delight...

Succulent Pea Stir Fry

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Ingredients

Handful Fresh Snap or Snow Peas (De-Stringed)

1 Sweet Onion (Diced)

1 Chicken Breast (Cubed) -- or tofu block, or handful of prawns if you eat them

1 Handful Cashews

Drizzle of Black Soy Sauce (Sweet Soy Sauce)

1 Fresh Chilli, Minced (to Taste)

Instructions

1. Saute the protein separately so you can make sure it is fully cooked

2. Saute the onions and chilli for a until translucent

3. Throw in the peas and cashews a few minutes before the end

4. Drizzle with black soy sauce, salt and pepper

5. Mix with protein and serve

6. Serve over rice for a full meal or on its own with some sauerkraut or kim chi for a low carb high energy supper

(Love)ly Potato Hash

ingredients

1 "Dancer" Eggplant

1 Zephyr Summer Squash

1 Red Norland Potato

1 Small Walla Walla Sweet Onion (pulled before its time

Big handful of (Cilantro, Parsley, Chives, Thyme, Rosemary and Tarragon)

2 Tbps. Cooking Oil

1 Tbps Rice Vinegar

Salt, Pepper and Chilli Powder to Taste

instructions

1. Dice Veggies and fry in oil hot fire until browned on the edges

2. Lower flame and cook until soft

3. Finish by throwing in the herbs, vinegar and seasoning

4. Cook for another few minutes

5. Serve with friend pastured eggs and feta crumble