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Little Peas & Big Peas


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)


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!


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One Response

  1. It’s a great time for all sorts of peas! Just had fresh sugar snap peas from a local CSA. When they are that fresh, no cooking required. Lovely healthy snack on a hot summer day. (Kids were eating them like mad too!)

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