I didn’t plant very many peas this year, just a small 2 ft. by 4 ft. area. The first picking yielded enough for a meal. I’m glad Faye had the patience to shell the peas.
I poured boiling water over the peas, brought them to a hard boil then switched off the heat and put a lid on the pot letting them simmer down until the boiling stopped. I then cooled the peas under cold running water and let them drain.
To the cooled peas I tossed in sweet red onion, celery, ripe jalapeño and crumbled blue cheese. The salad chilled in the refrigerator until it was time to eat.
Ripe jalapeños are wonderfully sweet. Some of them may have a bit of heat but are quite mild if the seeds and connecting ribs are thoroughly removed. I discovered that they are delicious stuffed with cashew nut butter.