In Season: English Peas

Right now is the perfect time to buy fresh English peas. They're just coming into season and are so sweet and lovely. I couldn't resist picking up a three-pound bag last week, and I'm sure there will be more tomorrow.





Canned or frozen peas cannot even begin to compete with these. They're so fresh and crisp. Shelling them makes me think of summers at my grandmother's house when I was a little girl. She would pick baskets full and my cousins and I would help shell them until we were bored and ran off to play. She never made it a chore for us so I still enjoy shelling peas in small quantities.

I like their slightly sweet, fresh taste so I prepared them simply with just a little mint and fluffy basmati rice. This is a light dinner for a spring night. I had mine with chilled white wine in a pretty glass, and it was perfect. However you cook them, don't miss English peas this spring! They'll only be here for a short while, and they're so delicious.




Minted English Peas with Rice
a simple dinner

ingredients:
1 1/2 Tablespoons olive oil
1 medium spring onion, chopped
1 1/2 cups English peas (preferably fresh but frozen can be substituted)
6 large mint leaves
3 cups prepared rice
salt and pepper


Heat olive oil in a nonstick pan medium heat. Add onion and gently saute until tender, about 5 minutes.

Add English peas and continue to cook for one minute. Add enough water to just cover peas and simmer for three minutes. Chiffonade the mint leaves and add to the peas. Cook one more minute.

Pour off excess water. Toss with rice and season to taste.


Enjoy with a cold glass of wine and good conversation.

Happy Spring Salad

I'm always looking for something to cook that shows off the fresh herbs I've been growing. This year I planted apple mint in addition to the spearmint I usually grow. It has really taken off in the last few weeks and is now trying its best to escape from its pot and sneak out the window.

Apple mint is a little sweeter than other types of mint I've grown. I like that it adds a bit of freshness without tasting like a tube of toothpaste.

I've also had a lot of success with cilantro this year. Last year it was droopy and didn't do so well, so I was quite surprised when it started going nuts and jumping out of its pot. It even grew a few little flowers which I snipped and used as a garnish for another dish. In the last few days it has fallen over, but I think it's just adjusting to its slightly larger new pot. Hopefully things will straighten out before too long.

Last night the cilantro and apple mint teamed up in a happy spring salad. I had a few English cucumbers and some gorgeous yellow and orange carrots from the farmer's market, and I knew they would benefit from fresh, bright herbs. I roughly chopped the cucumber into large chunks, sliced the carrots into crisp rounds, and tossed them with a little extra virgin olive oil, salt, and pepper. I then cut a handful of apple mint and cilantro from my plants, bruised them a bit to release their flavors, and sliced the herbs into thin ribbons. The mint and cilantro joined the veggies in a big bowl, were gently tossed about, then spritzed with a tiny bit of lemon juice before serving. The salad was just as I'd hoped it would be: light, fresh, and springy. It's not a show-stopper, but it does a little something to brighten a spring meal.