More Peas, Please

By Lori Powell
For One or Two Bites, a blog for singles and couples

Peas in a pod are such as treat at this time of the year. But their time is almost over because fresh peas are technically a spring fling, while we’ve turned the corner into summer. Upstate New York is a bit behind with harvesting peas because the climate is just a tad cooler than other areas.

You certainly can buy peas already shucked or cook with their frozen cousins all year long. But I like the seasonal tradition of shucking them yourself.

I usually take the task outside with two bowls in hand, a chair that sits in partial shade and have at it. It is my kind of kitchen Zen or meditation, where simple, humble tasks help to free up your mind by doing something that people have done for hundreds of years in the same way. My house, almost 200 years old, most likely saw some of this action many a spring and summer on the porch that is sadly, now gone.

Feel free to include someone in on the task with a jug of iced tea on hand and I guarantee that it will be a lot more fun and certainly quicker, of course. But that’s not the idea; great conversation is!

So how to buy: look for plump, smooth pods that feel like they have small, firm little pearls inside (not too big). To shuck, simply pull the string on the end of the pod, which will act as a zipper to open the pod and reveal the green gems inside. Use the peas within two days of purchase.

Warm Pea salad with Radish and Parmesan
Makes about 1 1/4 cups

1 cup shelled fresh peas or frozen peas, thawed
1/4 cup sliced radishes
2 tablespoons shaved Parmesan cheese
1-1/2 tablespoons fresh lemon juice
1-1/2 tablespoons extra virgin olive oil
Salt and pepper
4 fresh basil or mint leaves

1. Cook peas in a steamer basket set over simmering water, covered, until tender, about 4 minutes.
2. Immediately toss with radishes, cheese, lemon juice and oil; season with salt and pepper, to taste. Sprinkle with basil and serve.

Note: To make Parmesan shavings, run a vegetable peeler across a wedge of Parmesan cheese.

Pea Avocado Guacamole
Makes about 1-1/2 cups

1 cup shelled fresh peas or frozen peas, thawed
Half avocado, pitted, peeled and chopped
1 small garlic clove, finely chopped
1/4 teaspoon ground cumin or to taste
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
Salt and pepper

1. Cook peas in a steamer basket set over simmering water, covered, until tender, about 4 minutes.
2. Pulse all ingredients together, except salt and pepper, in a food processor until almost smooth. Season with salt and pepper. Serve with pita chips or vegetables.

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