Kid-Friendly Story about Summer Peas


Bonus: we’ve included a kid-friendly recipe as well that’s perfect for the whole family.

Kids enjoy a good story. A story about summer peas may not sound like a kid-friendly story, however, I think you might be surprised. Plus, it may entice them to try a new vegetable. Here is a short one about summer peas.

I am a Summer Pea 

During the summer months, the happiest times on my vines are when children pick me up and open me up and pop me in their mouths. Pure summer glory!

Let me step back in time and give you a little history about me, a summer pea.

Approximately 5000 years ago, the Chinese Father of Agriculture, She Nung, was wandering in the Chinese countryside. He was searching for edible plants to be used as medicine. That is when he discovered me! He was smart to trust and choose me; I am quite nutritious full of iron and vitamin c that both support your immune system.

I have even been found in Northern Africa! The Egyptians would bury their favorite possessions to accompany them into their next life. Interestingly, remains of peas were found in Egyptian Tombs of the 12th dynasty; I am honored to have chosen me.

Further north, in Europe, I was known and sought-after delicacy! Later, I traveled to America. For the long voyage, they dried me. And once we landed shore, I became known as the split-pea, which people used in soups.

One more thing, summer peas were one of the first crops to be planted in America!

Try the below recipe at your next meal.

Or travel over to Weelicious and make Catherine’s Summer Pea Salad.



  • 1 box – penne pasta (we use gluten-free rice pasta)
  • 1 carton or bag of fresh peas (or frozen)
  • 2 – cooked chopped or diced chicken breast (use organic free-range chicken)
  • 3 TBSP of pesto
  • Parmesan cheese (to sprinkle on top)


  1. Cook your penne as directed.
  2. When done, drain, add the rest of the ingredients except for the parmesan cheese.
  3. Heat slightly for about a minute while stirring.
  4. Serve in bowls and sprinkle cheese on top.

Serves between 4 to 6



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