These peas seem to grow so quickly, and only a week after I posted photos of the first flowers I harvested the first small crop. It was enough to make a salad with goats’ cheeses for the two of us for supper when we got home from the garden yesterday evening:
I cooked the peas quickly in boiling water (just 2 or 3 minutes is enough) and arranged them around the plates, put the pelardons (small round goats’ cheeses) on them and added some slices of red pepper and small pieces of chorizo fried in olive oil, some chopped garlic and Picholine olive oil. A quick and tasty supper with olive bread that we bought at Mas Rolland on Sunday.
In the garden, the deciduous ceonothus has recovered from the cold spell in February. I call this one deciduous to distinguish it from the evergreen variety we also have and which has dark green leaves all year round. In fact, here even the deciduous variety rarely loses all its leaves. I was worried about it because it had flower buds in January which were killed off by the frost, but it seems to have come back to life and is flowering better than ever.
Did I tell you that I love your food? I love your food.
Thanks – and yours looks wonderful too!
Supper looks delicious! I’m still waiting for my peas to bloom, it looks like they will do so sometime soon. Is that your dried chorizo peppers that you fried?
Thanks! The pepper was a bought bell pepper, the chorizo sausage was also bought. The chorizo peppers are more of a spice, so I grind them to add to sauces and other dishes.
Now that looks so good. The cheese was amazing too I bet. We tried to grow these twice but the heat seemed to kill off the flowers 😦 Maybe we should put them in very early.
Yes, we sow ours quite early and they’re usually finished by about now, before it gets too hot and dry. This year they’ve been delayed by the cold weather, but now it’s hot I hope they’ll be OK!
Your supper looks very enjoyable. With the bits of chorizo, the goat cheese and beans it sounds delicious.
That sounds like a perfect supper 😉