Posted by: JerseyOrganic | June 8, 2011

Jam and Peas

Its going to be 98 degrees today in New Jersey, nice and hot. But thanks to  all this wonderful sun and my new watering system my garden is thriving! Some veggies and fruits will be ready for harvest soon including blueberries!

Everything is on its way to fruiting including Jalapenos, potatoes, carrots, and tomatoes!

Little Peppers are forming:)

Today was my first REAL harvest of Shelling Peas(also known as English peas) …mmm.. peas. Because peas have a sugar to starch make-up they need to be blanched and frozen or cooked immediately.

Below are step by step instructions on how to do just that:

1) Harvest peas in the morning by using two hangs to pick off each pea from the plant. If your unsure of ripeness open one up and eat it! Your looking for a sweet pea.
2)Bring inside and get a pot of water boiling filling less than half way, also have a bowl of ice water ready.
3)Shell each pea by snapping one end and pulling the string down the back, this will open the pea pod up easily.
4)Blanch in boiling water for 90 seconds
5)Put peas immediately into ice bath for 90 seconds
6) Freeze in freezer safe air tight Ziploc bags and your ready to eat yummy peas anytime.
When your ready to use pop them out and lightly saute in some olive oil maybe serve with new potatoes or carrots? Delicious and easy.
*You can store fresh peas for 2 days in fridge or frozen for 6-12 months depending on how air tight you container is.

    
   

On another note my jams have been quite successful. I have already sold everything I made last week. The Agave is a hit in all flavors. As the season continues I will be making whats fresh at the time. Monday will be another day of strawberry canning as well as raspberries next month. I am currently taking orders for jam now. Hopefully soon I will have a spot on my blog for sales as well as pricing information.

So that’s it for now. I will be updating on my community plot by the end of the week. Not much to do now other than sit back and enjoy!

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