The Well-Being Forum

4 medium zucchini (1 1/2lbs) 1 tablespoon butter , cut into small pieces 1 tablespoon olive oil 2 tablespoons grated parmesan cheese 2 tablespoons fresh basil leaves , sliced thin 1⁄8 teaspoon red pepper flakes Directions Bring pot of water to boil. Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds. Drain and transfer zucchini to serving bowl. Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.

PLANTING Turn over your pea planting beds in the fall, add manure and mulch well. Pea roots will fix nitrogen in the soil, making it available for other plants. Apply wood ash to the soil before planting. Sow seeds outdoors 4 to 6 weeks before last spring frost, when soil temperatures reach 45 degrees F. Plant 1 inch deep and 2 inches apart. Get them in the ground while the soil is still cool but do not have them sit too long in wet soil. CARE Make sure that you have well-drained, humus-rich soil. Poke in any seeds that wash out. Add bonemeal, for the phosphorus content. They like phosphorus and potassium. Water sparsely unless the plants are wilting. Do not let plants dry out, or no pods will be produced. For tall and vine varieties, establish poles or a trellis at time of planting. Do not hoe around plants to avoid disturbing fragile roots. It’s best to rotate pea crops every year or two to avoid a buildup of soil-borne diseases. PESTS/DISEASES Aphids Mexican Bean Beetles Woodchucks Fusarium Wilt HARVEST/STORAGE Keep your peas well picked to encourage more pods to develop. Pick peas in the morning after the dew has dried. They are crispiest then. Always use two hands when you pick peas. Secure the vine with one hand and pull the peas off with your other hand. Peas can be frozen or kept in the refrigerator for about 5 days. Place in paper bags, then wrap in plastic. If you missed your peas’ peak period, you can still pick, dry, and shell them for use in winter soups. WIT & WISDOM If a girl finds nine peas in a pod, the next bachelor she meets will become her husband.

Dandelion Salad with Warm Hazelnut Vinaigrette 2 large bunches dandelion greens (about 2 pounds) 1/4 cup hazelnuts 3 garlic cloves 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Preparation Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste. Pour hot vinaigrette over greens and toss to combine.