This year I am growing a new (to me) variety of pea called Magnolia Blossom Tendril Pea. It makes a lot of tendrils and fewer leaves, allowing more air flow in the peas. The flowers are so beautiful, and the plants are huge producers! My husband has been traveling for business most of the past few weeks, so he is missing out on the peastravaganza. This recipe is quick and easy and super delicious. It takes advantage of those freshly picked peas that are so tender they don't need to be boiled or overcooked at all, and are crispy and perfect with a few minutes in the skillet.
I am also growing Blue Spice Basil this summer and it has quickly become a favorite. It has a rich, exotic, spicy sweet fragrance that is AMAZing (and the bugs don't touch it). It worked so well with the toasted sesame oil and ginger that I am dehydrating a batch to see how it holds up when dried. Most basil doesn't dry well and so we freeze it or make pesto to preserve it. This basil has such a different thick hairy leaf and sublime fragrance that I am curious - I would love to have a lot dried to use all winter. We shall see!
I am sure I am going to be sharing more pea recipes before our short season is over (peas make the best quick pickles!). Having pea season peak just as all of the herbs are cranking means that there are so many opportunities for different flavors and combinations. Fresh herbs and peas really do go well together as they all have that fresh green garden flavor that can't be beat.
My husband will be gone for a few more days so the pea stir fry today was all mine. He had better hurry though, it has been hot and peas won't last forever!
about the ingredients:
Blue Spice Basil
Magnolia Blossom Tendril Pea
Brown Sesame Seeds