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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

July 2, 2013 at 8:32 AM

Me and fresh pea recipes? Peas in a pod!

My pea plants didn’t produce as much as I’d hoped for this year (see: brown thumb) but that’s OK. I live here, where there’s a farmers market on every corner. (Well, almost.) The last couple weeks I’ve been taking advantage of the season, buying and shelling fresh peas for dinner at least once a week. “Who wants to shell peas?” you ask. I do: it’s a task that makes you sit down, slow down and appreciate the bounty.

If you think I’m full of it, so what: you’ll be too once you taste the flavor of fresh peas, lightly sauteed with butter, tossed with fresh mint (that I grow, no problem) and sprinkled with sea salt. Lazy? Here’s a quick(er) recipe: saute a mix of shelled peas and chubby snap peas — whose pods are eminently edible. As, in fact, were the pods of these beauties, fresh from my farmer’s market table. Ask. Taste. That’s the joy of farmers marketing.

Sit down and shell 'em. But don't eat them (all) while you're doing it, OK?

Sit down and shell ’em. But don’t eat them (all) while you’re doing it, OK? (photo Nancy Leson)

 

 

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