Thursday, June 18, 2009
This Week's Share-Peas
I apologize for this delayed posting, my computer was down at the beginning of the week. I hope you were able to find creative uses for this week's share:
Personally I think the peas, butterhead lettuce, baby squash with a garnish of pea shoots would lend themselves well to tuna salad or grilled salmon--the subtle sweet and buttery taste of spring. You could lightly saute the peas and baby squash with olive oil, herbs, lemon, and/salt and serve with the fish housed on a couple of leaves of butterhead lettuce with a pea shoot and flower as a garnish--how beautiful and delicious!
Speaking of peas, it amazes me how many folks have never experienced fresh shelling peas--the trick is to eat them asap. Like corn, over time their sugar content turns to starch--the sooner you eat them the sweeter they will be. In the next couple of weeks I will have more snow and snap peas--the shelling peas usually come all at once for just a week or two--so take advantage while you can. Click on the link to read Fine Cooking's primer on English Peas .