Summer Pea Salad
We’ve been enjoying all the fresh veggies we get from the CSA we signed up for this summer. If you’ve never heard of a CSA it stands for Community Supported Agriculture, and it’s a great way to support the local food movement. I’ve been apart of two different CSA’s in the city. The first one I did a couple of years ago was called, “On Borrowed Ground.” She actually had a number of gardens throughout the city that she took over for people that didn’t have time for them. They were all organic, just not certified, and you had to put in an hour of work per week.
It was a great experience working in the garden, but with school the next year I just didn’t have time for an hour every week. Especially since there weren’t any gardens in my neighborhood. The current one we’re apart of is, “Sunhill Gardens CSA,” and it’s about 45 minutes out of the city near Camrose, Alberta.
We pay a set amount for a half share and then had to put in 3 hours of work between the two of us to help out in the garden. Then every Thursday throughout the season we pick up our share of the weeks harvest. It’s been a great way to try different vegetables like garlic scapes and kohlrabi. Garlic scapes are amazing steamed and topped with ghee and some sea salt.
We actually got the peas for this recipe from the farmers market as we haven’t gotten any through the CSA yet. The beginning of the season is always slower with an abundance of produce in August. The radishes and herbs are from the CSA so all the ingredients are local and fresh. Like I’ve said before, this makes a huge difference in flavour.
This is a quick dish that doesn’t require any heavy cooking so its great for hot summer days. No one wants to turn on their oven or stove in the heat. This recipe only requires that you blanch the peas for about 90 seconds.
I rarely think to buy radishes but they went really well in this dish. Radishes are great for liver and gallbladder health. They also help regulate bile production, which helps us digest our fats so we can get the good nutrients like fat soluble vitamins from them!
- 3 cups peas
- 1 1/2 cups radishes, sliced
- 1/4 cup dill, minced
- 1/4 cup basil, loosely packed
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- pepper, to taste
- Bring a pot of water to boiling. Then place the peas in the pot to blanch for about 90 seconds.
- While the peas are blanching fill a bowl with ice and cold water. Drain the peas after the 90 seconds and pour into the ice water bath to stop the cooking process and cool quickly.
- Drain the peas from the cold water and add to a bowl along with the radishes and herbs.
- To make the dressing mix the EVOO, raw honey, lemon juice, salt and pepper in a blender until blended.
- Pour the dressing on the salad and mix to combine ingredients.