If you read our article about growing Southern peas and decided to cultivate your own, you probably have a patch full of white, yellow, blue and lavender blossoms now. Some may even open purple in the morning and close a lemony yellow in the afternoon.
But don’t wait on the peas for supper.
You can eat the blooms, young leaves and green pods in a painterly fresh salad, but don’t overdo it or you will get fewer mature peas.
Serving suggestion: Lemon and olive oil vinaigrette will make a delicious dressing that provides vitamin C and healthy fats that will help your body better absorb all the vitamins and phytonutrients.
Cooking Light has a tasty recipe here.
Here are some of our own. (Clockwise from upper left: Colossus heirloom crowder in the morning; Colossus in the early evening after developing pods; organic Asian yard-long bean and Blue Goose heirloom crowder.)