Pepper loves those Ralston Farm beets!

Many thanks to Judy Weinstein, who came out yesterday and picked 20 lbs of peas in only 30 minutes!  Here’s a tasty-sounding recipe for your snap peas (we’ll do our best to get you close to 1 1/2 lbs!):

Summer Green Pea Soup by Darina Allen, author of Forgotten Skills of Cooking and founder of the Ballymaloe Cookery School in Cork, Ireland

This soup tastes of summer.  This soup may slo be served chilled, but serve in smaller portions.  Be careful not to overcook this soup or you will lose the fresh taste and biright-green color.  Add a little extra stock if the soup is too thick.  Serves 6-8

1 oz lean bacon
1 tablespoon butter
2 medium scallions, chopped
1 1/2 lb podded peas
outside leaces of a head of lettuce, shredded
a sprig of mint
5 cups chicken stock or hot water
salt, freshly ground pepper, and sugar
2 tablespoons heavy cream

blanched fresh or frozen peas and pea shoots
whipped cream
freshly chopped mint

Cut the bacon into very fine pieces.  Melt the butter and sweat the bacon for about 5 minutes, then ass the scallions and cook for another 1-2 minutes.  Add the peas, lettuce, mint, and hot chicken stock or water.  Season with salt, pepper and sugar.  Bring to a boil with the lid off and cook for about 5 minutes, until the peas are just tender.  Puree and add a little cream to taste.  To serve, put a few fresh peas and pea shoots into a wide soup bowls.  Put the soup in a pitcher – each guest pours his or her own bowl.  If this soup is made ahead, reheat it, uncovered, and serve immediately.  It will lose its fresh taste and bright, lively color if it sits in a double broiler or simmers at length in a pot.

or a slightly different recipe from her daughter, Rachel Allen:

My husband Isaac makes this in about 10 minutes flat. It can be served chilled as a nice starter on a hot day, or served hot for a cool summer’s evening eating outside. Whether you are serving it cold or hot, it is also lovely to add a tiny blob of crème fraîche or a swirl of thick plain yogurt in the center.


4-1/4 cup vegetable (or chicken) stock
6 scallions, trimmed and sliced
4 garlic cloves, peeled and crushed
Salt and freshly ground black pepper
1 lb green peas (fresh or frozen)
9 oz watercress, arugula or spinach, or a mixture of all three, roughly chopped and large stalks removed
3/4 cup plus 2 tbsp light cream

1. Place the stock, scallions and garlic in a saucepan, season with salt and pepper and bring to the boil. Boil for about 4 minutes, until the scallions are soft, then add the peas and continue to boil over a high heat, removing the lid once the mixture comes to the boil.

2. After 1 minute, add the roughly chopped leaves and boil for a further 30 seconds–1 minute, until the peas and greens are just tender. Add the cream and puree immediately. Then season to taste and serve.

Serves 6-8