Today we are featuring Fresh picked green peas and New Potatoes.

I picked my first batch of fresh green peas today and dug a few new potatoes. This was after having spent several hours working at planting in the garden and doing some weeding.

The new peas and potatoes were such a wonderful reward for all of the hard work that goes into growing a large vegetable garden.  I made them into Creamed Peas and Potatoes for dinner. So delicious!


Some fresh shelled green peas

Fresh New Potatoes

a bit of minced onion


whole cream

salt and pepper to taste

No amounts are given for this recipe because it all depends on what you have on hand and what you like.  There can be equal amounts of peas and potatoes or more of one than the other. I prefer more peas to potatoes myself.

Cut the potatoes into small pieces and cook just until starting to get tender. While the potatoes are cooking, shell the peas, preferably while sitting on a porch swing.

Add the fresh peas to the hot potato water and let them sit until the peas turn a bright green and the potatoes become tender. The whole process shouldn’t take more than 15 minutes.

Drain the peas and potatoes. Put a large pat of butter, into the hot potato pot, along with some minced onion. Cook until the onion is soft. Add a good 1/4 cup of heavy cream. (I use JD’s Whole Cream from our Good Foods Co-op. )

Heat the cream until it starts to thicken just a bit.  Add the potatoes and peas to it and gently stir all the ingredients together.  Let sit for a bit so that the potatoes can absorb some of the cream.

This is so good that I don’t really need anything else to go with it but some roasted chicken makes a nice addition. Also a salad of fresh picked lettuce is always good with it.


We also have fresh lettuce coming in wonderful plentiful quantities.I’ve planted a romaine type called “Speckled Trout”. It hold up well in heat, is a great producer andmakes a very pretty salad.

Lambs Quarters always comes up on its own. I hope to harvest it and some beet greens this week for the freezer.  I also have garlic that is about ready to harvest and Egyptian Walking Onions that just stay in the garden all year, ready to be harvested whenever they are needed.

We are done harvesting the asparagus and are in the process of weeding it and getting hay  between the rows.

Coming attractions are: tomatoes, sweet peppers, chili peppers, eggplants, cabbages, okra, kale, rutabagas, swiss chard, basil and other herbs, parsnips, sweet potatoes, white potatoes, green beans, carrots, lima beans, sweet corn, zucchini squash, tromboncini squash, butternut squash, black-eyed peas, whipporwill peas, cucumbers and beets.

All is good in the garden and the kitchen in Nonesuch.

Cooking with Love,



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