Little Peas & Big Peas

• July 14, 2011  |
• by Kirstin Uhrenholdt

More peas please! Fresh peas in the pod are gathering in markets and gardens across the country! Once a pea is picked it loses its sweetness fast, so before you buy, ask to try a few. If they are starchy smile and walk on by. If they are sweet, pick the pods that are shiny, green and plump, then make sure to use them up real quick.

YOU NEED

1/3 cup water
1 pat of butter
1⁄2 pound sugar snap peas
1 pound shucked English peas
Salt and pepper and a grating of nutmeg
Fresh mint parsley or chives (optional)

TO MAKE 6 SERVINGS

Remove the tips and tails from the sugar snaps, and if they have a string, pull that off as well.

In a medium pot, bring the water to a boil. Throw in both kinds of peas, cover with a lid, and boil for 3 to 4 minutes.

Drain the peas then swirl in the butter and season with salt and pepper. Toss with the herbs and nutmeg. Serve right away.

Kids tip: Is there a more perfect kitchen job for little hands than shucking peas? I think not!