In a small saucepan with a lid, combine 1 3/4 cups water, barley, thyme and and 1/4 teaspoon French Picnic salt. Place over high heat. When liquid comes to a boil, reduce heat to a simmer and cover saucepan. Cook until barley is tender but not mushy, 12-15 minutes. Drain any excess liquid, stir in 1 pat butter, and set aside off heat, covered to keep warm. While barley cooks, fill mixing bowl with about 2 cups ice and 1 cup water; set near stove. In a saucepan combine about 3 cups water and 1/4 teaspoon French Picnic salt; place over high heat. When water comes to a boil, add snap beans and field peas. When water returns to a boil, cook until beans and peas are done but still a bit crunchy, about 2 minutes. Drain in a fine mesh sieve then immediately add to the bowl of ice water. Let beans and peas remain in ice water, and set aside.