6/6 Spring Peas and Scapes

Photo By: S. Duquet

Every Spring I begin to feel it…the urgency brought on by limited availability produce. Delicacies that are both fleeting and seasonal. Garlic Scapes and Spring Shelling Peas fall into that category and are both so wonderful….they hold a special place in my heart.

Photo By: S. Duquet

Last Saturday we drove to an outdoor farmers market 45 minutes away to find them. We did and it was worth the drive.

Photo By: S. Duquet

Garlic Scapes  are the sultry tendrils growing out of the top of the garlic plants. When they appear, the farmer snips them off in order to direct the growing energy underground to the garlic bulb. Scapes are crispy likea green beans with a soft essence of garlic. They are absolutely lovely. Last year we made them into Garlic Scape pasta and Scape Pizza. This year we replicated the pizza then used the remainder in our fresh pea dish.

Photo By: S. Duquet

Freshly shelled peas are as uncomplicated and serene as food can be. They are like walking through thick, lush grass in bare feet or floating on an inner tube in the July sun.

Spring Pea and Scapes w/Quinoa

by S. Boulton

Ingredients

1 C quinoa (I used organic tri-color)

2 C water, plus 1/8 C

1 Tbsp liquid aminos

1 tsp garlic powder

1/4 C chopped Garlic Scapes or Chives

1 C fresh peas  (frozen would work too)

Juice of one lemon

Black pepper to taste

Make it Happen

Rinse and drain quinoa.  Bring 2 C water to boil and add quinoa, liquid aminos and garlic powder.  Boil for about 5 min and add chopped Scapes or Chives, fresh peas and continue to boil until water is absorbed.  You may need to add a little more water with the peas as they take up a bit of the moisture.  (I added about 1/8 C).  When quinoa is cooked, squeeze in fresh lemon juice and pepper to taste, stir.   Serves 4 as a side dish.

Photo By: S. Duquet

The peas are the star in this dish. Each ingredient was chosen for its willingness to honor and glorify the Spring Pea. This dish is light and airy with the authority of a complete meal. I think you are going to love this with any type of pea…fresh or frozen.

Have a delicious day.

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Please leave a comment

  1. Danielle Says:

    I have been waiting to see peas at Eastern Market in Detroit but I have not seen them yet. I’m really looking forward to some fresh from the garden peas!

  2. Sherry Says:

    I haven’t seen them in Detroit yet either. I found them at the Ann Arbors market. Eastern Market has The Brinery though, which is where I found the most legendary Tempeh I have ever had.

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