The thing is, you either have no fresh peas or you have more than you think you know what to do with all at once. The same with summer squash. Gardens are like that. When the peas are in, we eat peas at every meal, and in our house, this is one crop that is always appreciated. We don’t tire of them. I can’t say the same about zucchini and other summer squashes. It seems there is such an abundance that most years we end up with much more than we can use. Oh the numbers of under-appreciated zucchini that have been abandoned on neighbors’ porches and unlocked cars!
A break in the summer tasks
In my little garden beds, I grow both snow peas and sugar snaps. These produce for quite a while, and they come in slowly. I get my shelling peas (English peas, garden peas) from the farm stands, usually a couple of times in the season. When I was growing up, these were the only peas anyone grew, at least that I knew of, and they were such a treat. A lot of work, but we loved them. I remember shelling them on our porch in early summer with my mother, a big bowl between us, and we’d get into a good rhythm. It was a nice time to chat, and most likely the only time in the day that she got to sit down. There are lots of kitchen tasks that demanded a little break from running around, and they were well earned and appreciated back then. Still are.
Yes, we’ve a mess of peas just about now
The peas were special because they were shucked, cooked, and eaten with great delight and no further work. Even though we would have ‘a mess of peas’ all at once (love that expression), there was never enough to can or freeze, so the chore involved was a pleasant one, unlike tomato sauce and jams that needed processing over hot stoves when it felt like 100 degrees outside.
Helping hands
Peas were also some of the first garden crops my kids and grandkids planted. The seed, which are the peas of course, are quite large, so they could easily see what they were doing. Depending on the child, the peas were either planted with extreme precision (you know who you are) or more willy-nilly. But either way, it was exciting to pick and shell them many weeks later.
Busy bees
The bees have been quite busy in my garden and I have lots of summer squash coming in. The farms do too as I found a big basket of squash blossoms at the farmers market this weekend and I couldn’t resist. Since the peas are abundant, I thought they would make a good filling for the blossoms. Usually, I’ve filled them with a cheese and greens mixture, Swiss chard or spinach, and fry them. But I thought I’d give peas a try in place of the greens and roast them in the oven. Success. A lot of farmers are just growing the sugar snaps, so if you can’t find the garden peas, just substitute thawed frozen peas.
Vegan alternative
Vegans can enjoy these as well. Just substitute mashed potatoes or whipped vegan feta for the cheese and they will be every bit as tasty. So good with potatoes, but it’s really all about the peas, with a touch of mint. The squash blossoms are sweet and pretty and make a lovely pea delivery system. However, you can always just spread it on crostini if you don’t have any blossoms!
Roasted and Stuffed Summer Squash Blossoms
- 6 to 8 squash blossoms
- 1 cup steamed peas or thawed frozen
- ¼ cup goat or ricotta cheese or mashed potatoes
- 2 or three mint leaves, minced
- 1 tbsp. or so of water or pea broth*
- Salt and pepper to taste
Preheat oven to 450 F. (230 C.) Spray a baking sheet with oil and set aside.
Place peas, goat cheese, and mint in a food processor or blender and pulse until everything is broken up. Add a bit of water or broth to thin and continue pulsing. Season and taste.
Remove the stamens from the squash blossoms, they are edible but quite bitter. You can either place in a steamer over boiling water for about a minute, just to soften a bit. or fill as is. I think the steaming makes the work easier and you are less likely to break them and they are easier to twirl shut.
Let cool to touch and gently fill the blossoms with the pea mixture, just a tablespoon or so each. They are delicate, but it is easy to fill them if you make one tear along the side, use a demitasse or measuring spoon to fill. Wrap the flower around the filling and place on the baking plate. When all are stuffed, spritz with a bit of oil.
Roast for five to seven minutes, or until just starting to brown.
In the meantime, add more liquid to the remaining pea mixture to make a sauce, and process or blend until very smooth.
To plate, add the sauce to the plate and arrange the blossoms any way you like. Garnish with more peas or edible flowers if you have them.
*Pea Broth
Pea broth is a perfect base for any fresh pea or vegetable soup, and it is made from what normally would go into the compost. Use it in place of water to make rice, its great in sauces, cook pasta in it, or just consume it as a refreshing drink!
To make pea broth, simply put all the pods from a batch of garden peas in a pot, cover with water, add some salt and pepper and maybe a chopped-up onion, and bring to a boil. Reduce heat and simmer, covered, for about a half an hour. Strain, and then you can compost the pods guilt-free.
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What a fun way to use squash blossoms. I do love them fried. I enjoy stuffing them as well. The tip about putting them in boiling water to make it easier to handle the petals is useful to know.
Oh, our pea season is long gone. It does sound wonderful to have both peas and squash ready at the same time. I’ll have to see if I can pull it off.
Everything seems to be coming in all at once!
That always seems to be the way!
Just a few seconds, it doesn’t take long!
Here’s another recipe for zucchini flowers https://viewfromtheback.com/2018/06/15/the-musette-beignets-de-fleurs-de-courgettes/
Oh those look good too! Thanks!
My pleasure
Looks delicious and I love the flowers
Thanks so much! They were tasty!
Dorothy, your plating is like art to me. I could stare at its color and design before devouring it. 👀🍃😋
And the devouring part is the best! Husband loved them, ate his in one bite!
I like to savor mine. 🤣
I’m with you sister!
💜🧡🩷
So many memories of stringing pea pods with my mother-in-law and memorizing her cooking tips. As always, your plate is gorgeous. Happy Sunday, my dear friend.
Happy Sunday sis!
Your stuffed squash blossoms and peas are plated so beautifully!
Thank you! I try to make plates like these attractive so the husband doesn’t notice so much there is no meat!
Wonderful image of you and your mother shelling peas. That recipe sounds scrummy, but I have to say that the pea mixture resembles mushy peas, beloved by my English blogging friends.
You are right on my friend! I love mushy peas if they are made right, love the texture which is very much like the texture here.
I had never heard of them until I started blogging and learned of them from my blogging buddies. Fun!
I learned of them years ago from an old family friend, and Englishwoman, and I mean old, she was nearly 100 and still gardening. Peas were among her favorites.
What a beautiful looking dish, I never would’ve thought to stuff squash blossoms in this manner!
Thank you J M! It’s fun, and when there’s a lot of blossoms, sacrificing a few is not a problem!
Those are beautiful, and I have to agree with Gail! Your plating is like art.
Thank you Suz! As my mentor Pat always said, you eat with your eyes first!
Fresh peas and yes, presented as culinary art!
Thanks John!
Have you ever made a pea burger?
No but now I am intrigued. I have made fresh pea soup and I always use fresh peas to add with carrot, onion and garlic to my wife’s cauliflower rice!
Fresh pea soup is one of my favorites!
Hi Dorothy, you do share the most interesting posts and fishes. You have turned the humble pea into a feast fit for a king.
Thank you Robbie! I adore the wonderful feasts of our local produce this time of year. They are always talking to me.
🫛🌽🥕🥦🥗
It’s said we eat with our eyes first… That all looks extremely delicious!
I grew up with zucchini blossoms prepared Italian style. I love peas and look forward to trying them your way, Dorothy. Thank you!
That’s really good too! I’ll eat them any way!!!!
I love pees–and that recipe looks scrumptious!
Thanks! It was fun and tasty!
So many creative ideas going on here, but the filling in the squash blossoms?! Brilliant!
I”m glad you decided to give peas a chance. 😉🫛
Ha ha🤣
When our church did a cookbook some years ago, I called my pea soup the same!
I love peas!!
And we’re in pea pig heaven right now!
A bouquet on a plate. Irresistible.
Mary:))
Thank you Mary!
Gorgeous presentation! I’ll take some peas off your hands, please and thank you!
You got them!
Like you Dorothy I have happy memories of shucking the peas and doing the runner beans…I love fresh peas nothing like them x
They are good memories, and I hope they are memorable for my grandkids in return!
I’m going to have to try stuffing squash blossoms. They look wonderful. I’ve also noticed that I seldom see garden peas at farmers’ markets anymore. I miss them. Similarly to you, I have warm memories of shelling them with family when I was younger.
I think the farmers are offering the edible pod varieties because that’s what the consumers want!
An update – I just got home from the farmers’ market and one vender had garden peas. I bought some, and can hardly wait to shell and eat them.
Don’t forget to use those pods!!!
That plate is almost too pretty to eat! What a fun way to use peas.
Thanks Natasha! We dove into this most eagerly!
I’m reminded of the canning boiler, at least 5 gallons, that we kids would fill with garden peas repeatedly, shell & have ready for mom to process, either canned or frozen. The shells would be fed to the chickens. I just plant enough for eating fresh now. Another memory – grandpa opening a Homesteader variety pea pod, admiring the at least 8 perfect peas in a row, and commenting – now that’s a real Homesteader. I’m still at least 3 wks away from harvesting any peas here in NE Alberta.
What beautiful memories! That was a lot of peas to process, you must have all had pretty sore fingers!
That is a work of art and so very yummy!
Thanks my friend! We definitely enjoyed it!
Squash blossoms are unfortunately impossible to get here or ridiculously expensive, so I never prepare them. This does sound good though. If you think shelling garden peas is a lot of work, try double shelling fava beans! I made broth from the pods, but not from the skins as the reason for double shelling is their bitterness. Good idea to substitute ricotta with mashed potatoes.
Oh I’ve done the fava peeling and I remember asking myself if it was worth it. It actually was! Thanks for stopping by!
I can just picture you and your mom shelling peas on the front porch. I love your stories Dorothy. We have tomatoes and peppers in the garden this year and we love fresh tomatoes every night! My mouth is watering for peas now! I’ll have to use the frozen kind but your recipes are so good. Hugs, C
Thank you!
I finished out my pea plants yesterday, so sad!!!