Senior Connections Senior Connections June 2019

PEAS from Pg 3 planted for a longer harvest. The time of sprouting varies from 55 to 70 days, so plant several kinds. A good heirloom variety is Thomas Laxon, which is 60 days. Micro which produces mini peas takes about 67 days. Arise is very early and takes only 55 days. Wando is tolerant of cold sowing and warm weather. Some other good varieties to try are Knight which takes 56 days, Maestro 57 days, Sparkle 60 days, Green Arrow 62 days, Mr Big 72 days. The biggest problem of peas is root rot, which causes the foliage to turn brown and idea. The best way to combat this problem is to be sure your soil is well-drained and by rotating your pea crop ev- ery year. Peas are also susceptible to powdery mil- dew in humid weather. Look for varieties that are resistant to this by looking at the label or the seed packet. Recipes Here are some really fun and tasty pea recipes to try! �� English Pea Salad Ingredients 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced red onion 2 teaspoons apple-cider vinegar 2 teaspoons granulates sugar 1/2 teaspoon salt 1 teaspoon fresh ground black pepper plus more for garnish if desired 1 teaspoon hot sauce more or less to taste (like Cholula) 2 13-ounce bags of frozen peas, thawed over- night in the refrigerator 2 large hard-boiled eggs chopped (reserve a few slices for garnish if desired) 1/2 cup cheddar cheese cut in 1/4” cubes or shredded 4-6 slices bacon cooked and diced Instructions In a 2-cup measur- ing cup combine the mayonnaise, sour cream, onion, vin- egar, sugar, salt, pep- per and hot sauce. Stir until well blend- ed. In a large mixing bowl using a rub- ber spatula, gently combine the peas, hard-boiled eggs and cheese. Pour the dressing over the top of the peas and fold 8 Senior Connections June 2019 together just until well blended. Refrigerate the salad for 8 hours or overnight. When ready to serve, gently stir the salad and add the chopped bacon. Garnish with additional chopped bacon, cheese and/or sliced eggs if de- sired. Best served at room temperature. Recipe Notes Optional: Use a ﬂ avored bacon such as black pepper or maple for extra zing Store leftovers in an airtight container for up to 4 days. It is possible that there is bacteria on the frozen peas. If you are concerned, please blanch the peas by dropping them in boiling water and cook or stir for 1-3 minutes. Remove with a slotted spoon, drain and cool before adding to the salad. Pea Spread Ingredients Shelled and blanched fresh peas or frozen peas, about 2 cups 1/4 cup sliced sweet onion or shallots 1 ripe avocado 1 clove garlic, minced 1⁄2 lemon squeezed for juice Fresh thyme, garlic scapes A bit of salt Thinly slice readishes Instructions Cooking Country �� Chris �� Senior Connections HJ.COM

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