Garden Grub: Spring Pea & Ricotta Dip

I have the intention to put some seeds in the ground this week (perhaps today, if it stops raining).  Peas, radishes, (maybe) carrots, and spinach.   I can’t wait to cook straight out the garden.  I am even considering some level of a personal challenge this veg season.  I want to try and eat only from my garden — I know this will be difficult, but perhaps a journey worth taking, just to enlighten myself of the challenges.  My biggest hesitation is my love of cheese, some meats, and dairy products in general, so I may have to allow those in (but perhaps from only local sources…we will see).

spring pea and ricotta dip from fresh 365

Fresh 365 is my go to source for the best vegetable recipes.  Once those peas are ready for picking, I am making this dip (I am already craving it).  It’s an indulgent mix of fresh peas, edamame, mint, ricotta, feta and olive oil. (oh, and who can forget, garlic)

See Erin’s full recipe here.

What’s about to be in season where you live? and what will you make with it?

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rochelle greayer

Hi, I'm Rochelle and for 18 years I have worked as a landscape designer, author/writer, and design teacher. I've designed residential and hospitality (for hotels, restaurants, and spas) gardens across the USA and in the UK, Europe and the Middle East. After many years of teaching garden design topics in person, I launched the PITH + VIGOR Boot Camp series in early 2018. Through my blog, social media, and online courses (Garden Design Bootcamp and Planting Design Boot Camp) I aim to help homeowners learn how to confidently design and create home gardens that reflect their own personal and unique style.
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