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.
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!