The peas we bring home from the farmers’ market are mostly for preserving, while the homegrown ones are solely reserved for eating right away. The first planting of them are finally ready, while the second batch has come to halt in this week’s heat. We’ve been picking them all week, plunging them directly from vine into a bucket of water to cool them down before shelling.
With a forecast of temperatures in the 90’s, we harvested to save much of what was already beginning to bolt, including the spring planting of salad greens.
Above: A mix of Red Russian, Siberian, and Beedy’s Camden kales, and rainbow chard. We were unable to obtain more seed for the Siberian, and are trying out the Beedy’s as a replacement. There was a striking difference in germination between the two, most likely due to the difference in seed freshness. Though similar in appearance, the Beedy’s, an heirloom from Maine, is slighty frillier and milder tasting than the Siberian.
Some rhubarb went into another galette with strawberries while we still had them. We harvested the remaining tatsoi, which was beginning to bolt. It’s tolerance for cold makes it a good spring crop for us, though it seems to prefer growing into cold.
Confronted with a basketful of tatsoi, we thought of freezing it, much like bok choy. Above, their snipped-off root ends.
A brief dunk in cool water serves to wash as well as plump up the tatsoi before their two to three minutes of blanching. After draining, the leaves are ready to be packed up for the freezer.
Putting-up: Frozen peas, tatsoi, and garlic scape pesto; quick-pickled Napa cabbage, Tokyo turnips, chard stems, celery, stem lettuce, rat-tail radish, and more snap peas.