This is actually my first year having a full blown garden. Previous to this, I lived in places with balconies, so my gardening was restricted to containers. You can do a lot in containers, but you have to make serious choices because space is prime.
This year we are in our new house with a yard, and in the spring, we built 5 beautiful raised cedar beds. Perfect for experimenting with the veg I love the most! So, I went crazy and planted everything I every wanted in my garden... potatoes, tomatoes, peas, beans, herbs, beets, carrots, squash, garlic, radishes... the list goes on and on. Perhaps it's actually too long of a list as some of my beds have become a tad overcrowded as the seeds have sprouted and the plans have grown! I suppose I wasn't sure of my success rates with seeds so I went a little nuts. But now I know for next year what works and what doesn't, and how many seeds I actually need to plant!
Anyhow, one of the successful spring harvests involved sugar snap peas and sugar pod peas (both with edible pods). They were sweet and delicious that I would just walk through the garden and eat them off the plant! But, some did make it into my kitchen and I managed to whip up some pretty good meals also.
The one I am sharing with you today is a nice summery risotto. You will notice that the peas are stirred in almost at the last minute. You want them to still be fresh and crisp in both texture and taste. The peas are accented with one of their favorite pairing herbs-- mint (also from the garden).
If you don't have fresh peas, don't worry. This dish can be made with frozen peas and it tastes amazing as well. But I have to say, there is something extremely rewarding about growing your veg and then eating it!