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.