When I was very young, my paternal grandfather had a great asparagus patch that he cared for. However, in early spring, he let me (helped me) plant peas and scallion bulbs.
Gardening can teach you patience. I went outside every morning to see if they were growing yet. Of course, depending upon spring weather, it can take a while for early seeds to germinate and sprout. And, to a child, it’s forever for them to bare “fruit.”
Because I planted and cared for many vegetables when I was a child, I eat nearly everything, even some wild plants that my grandfather picked. As I got older and had my own gardens, I grew some of the veggies I liked best.
Peas and scallions always were in my gardens. Since it isn’t easy to get fresh peas all year, I always have “baby sweet peas” in our freezer. I eat peas often, and have a couple of favorite ways to prepare them.
1 cup peas (if frozen, thawed and dry)
2 scallions
2-3 teaspoons olive oil
Heat oil in a small skillet. In the meantime, trim and dice scallions, using both bulbs and greens. Sauté scallions until soft, 3 or 4 minutes. Now add peas, stirring with a wood spoon for about 2 minutes.
Then, remove from heat. Serve hot as a side. Serves 2.
1 cup peas (if frozen, thawed and dry)
1 Tablespoon butter
1½ teaspoons fresh marjoram or ½ teaspoon dried marjoram
Heat peas in boiling water just long enough for them to become hot through. Drain and return to saucepan on the warm burner and add butter to coat. Then, add marjoram.
If you can’t find this herb, you can use others like dill or nearly any thyme, especially lemon thyme. Serve hot as a side. Serves 2.
Enjoy and stay safe.
If you have any questions or suggestions for this column, contact me either through this newspaper atbuckscountyherald.com or directly at guthrielatason@verizon.net.
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