spring peas
There is something remarkably relaxing about shelling peas. It feels like I should be sitting under a big 200-year old oak tree, sipping lemonade while the biscuits bake in the oven. Sure, they are a bit of work, but as you snap each pod releasing the perfect pea pearls into your lapped bowl with a tink tink tink, there is a feeling reaped treasure. The beauty of these bright green gems is the hard work ends there. A little steam, olive oil and salt & pepper and you have a complete dish.
Pea Shelling Sunday
Steamed Spring Peas
2 lbs of peas in their pod {look for big fat pods}
1/4 cup water
salt & pepper to taste
1 tablespoon fresh mint, chopped
olive oil for drizzling
- Pour a glass of lemonade or wine and pop a squat with a large bowl in your lap.
- Patiently shell each pod letting the peas collect in the bowl {and saving the pods for stock?}
- In a 7-10″ pan add peas, water, salt and pepper and cover tightly with a lid.
- Heat to a simmer and then remove from heat and let rest with the lid on 10-15 minutes until tender.
- Drain any excess water, scoop into a bowl, drizzle with olive oil and season with chopped mint, more flake salt & pepper as needed.
It’s the Simple Things:
Homemade Ricotta
How To Cook The Perfect Sunny Side-Up Egg
Spritzy Sunday Morning Citrus Cocktail
Barcelona Balsamic Chick Pea Salad
How to Love a Radish
8.ate@eight 