8/7 Foodie Friday!

Burpees are on the menu today:)

Peas are in season! WOOOOHOOOOO!
​I LOVE fresh garden peas. They grow exceptionally well in Bozeman. In fact, we used to have a robust pea cannery in town. It's now a hip area known as the Cannery District. According to the Cannery District's website:

In 1912, the Gallatin Valley was known as the “pea capital of the nation,” producing 75% of the nation’s crop. The Bozeman Canning Company was founded in 1917 and opened in the summer of 1918, canning peas, beans, and carrots.
Between 3,000 and 3,500 acres were contracted by three to four growers to feed the cannery. On average, 13,000 cases of peas per day were produced.

They were marketed as “peas that please” and distributed across the nation with brand names such as “Gallatin Valley” and “Bridger Canyon.” The cannery was open 15-20 hours a day during peak harvest, employing 250-275 people.
​Because of the selective service draft during World War II, high school students and housewives were the backbone of the cannery workforce along with retirees, migrant workers, the not yet drafted, and hoboes.
Two wage scales existed – $0.40/hour for unskilled jobs and $0.55/hour for jobs requiring skill or heavy lifting.

I grow LOTS of peas every year and I grow them exclusively for the recipe I'm sharing with you today. This is HANDS DOWN my absolute favorite way to eat fresh shelled peas. Serve them with a grilled local steak and you have a delicious summer meal. Click on the image below for the an easy recipe for shelled peas with mint. 

Shelled peas with butter and mint are an easy peasy side dish:) Click on the image for the recipe.

Click Here for The WOD