Peas and Carrots

Did you ever wonder why some veggies are often served together? Well, besides the fact that some veggies taste really good together, the other reason is that they are in season at the same time. For example, tomatoes and eggplant both are in season in late July and into August. Roasted eggplant with roasted tomatoes or Eggplant Parm are great dishes featuring both eggplant and tomatoes.

You've probably been eating frozen peas and carrots since you were and kid. The reason they go together is that they are both spring vegetables. Planted in early spring, peas and carrots are ready for harvest in June. We planted our peas and carrots and couple of weeks late, so we are just harvesting them now.

Blanch the cut carrots in some boiling water. Take them out and shock them in ice water. Then, quickly blanch the peas for 30 seconds in boiling water, take them out and shock them in ice water. Then, put the peas and carrots back in the hot pan with some butter and salt. Add some pepper and chopped fresh herbs. Thyme is especially good.

If you have lots of peas and carrots to harvest, blanch them and shock them in ice water. Put them in freezer bags and in the freezer to keep them for up to a year.