Peas. Fresh. Canned. Frozen. Steamed. So many options, yet this week stumped me because of the necessity for the recipe to be shelf stable for the weekly package delivery. Gotta keep the Hyder post office hoppin’. Plus I’ve gotten such a kick out of making these recipe boxes for you😊.
And then, of course, it was staring me right in the face the whole time. Mushy peas. This may have something to do with the fact that I was in England at the time and I was seeing it on many menus.
So the babies are going international. One disclaimer; traditional mushy peas are made using dried marrowfat peas, which are substantially bigger than a sweet pea. But, our babies are obvious overachievers and when you are fake pregnant, carte blanche!
There is not a lot going on with the traditional mushy pea, they are rather bland. Just salt and pepper for flavor. Which also means this package wasn’t going to be nearly as exciting to open as the others; no speciman cups or syringes. 😉 So I added in some extra fun!
While the recipe is even on the bag, I followed this one.
You just need to plan for the 12 hour soak with baking soda.
After the soak, it’s a quick 30ish min stove top boil and simmer to achieve this.
And pretty amazing how this small bag from England can turn into this in Oregon and Alaska! United by food 😍
If you don’t have the quintessential fish and chips to go with it; you could put them in an omelette, spread them on toast, or since we’re pregnant… Ice cream topping 😜😜
PS Fun Fact. Did you know these are also the peas used to make wasabi peas?
Til next week ❤️