I’ve gotten over three pounds of snap and snow peas out of my garden in the past three weeks. My trellises are groaning. I’m in heaven. Peas and beans were by far my favorite veggies to snitch from the garden when I was a kid. My kids, not so much. More for me! I’ve been snitching for days, and feeling quite self-righteous when I do, thankyouverymuch.

(Once I make it to the grocery store to price peas I’ll do the math.)

Yes, I know that’s only three ounces. I’ve picked a lot more since then.

Good stuff from the garden, on its way to a pasta salad for a foodie party. Spinach, red onion, peas, garlic scapes, thyme, oregano, and shiitake mushrooms.

Thanks, domestic goddess turned convicted felon, for giving me the idea to blanch the peas in with the noodles right before they finished cooking.

The finished product. Added some olive oil, balsamic vinegar, and stinky cheese, and I was good to go.

Note: the only thing I bought specifically for this spring salad was the pasta. I had everything else (yes, even the stinky cheese) in my kitchen, or I had plucked it from the garden. This, my friends, is one of the reasons why I grow things.