Peas are one of those things that I wait all year for. the best way to eat them, as far as I’m concerned, is raw, in their shells, as fresh as possible. if you’d like to do something else with them instead, then aim for recipes that focus on peas as the soul of the dish – cause fresh peas are really something to be celebrated.
sauteed radishes and sugar snaps with dill (smitten kitchen)
even though this recipe is for sugar snaps, you can improvise with this weeks peas. we did this at home ourselves a few weeks ago, I hope you’ll try it too. this is a great one to use up your share as it also includes radish, which is on the choice table this week.
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.
Makes 6 servings.
2 tablespoons butter or oil
1/2 cup thinly sliced spring onion
12 ounces fresh peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch) (if you have a mandoline, this is where it comes in handy)
1/4 cup orange juice (we used lemon instead)
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
Melt butter/oil in large nonstick skillet over medium heat. Add onions and sauté until golden, about 5 minutes. Add peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
minted fresh peas (winemaker cooks)
- 2 tablespoons unsalted butter, plus more to taste
- 1 1/2 pounds green peas in the pods, shelled (keep the shells for your stock pot)
- 1 to 2 tablespoons finely chopped fresh mint
- Salt and freshly ground black pepper
Melt the butter over medium heat in a saute pan or skillet. Add the peas and heat, stirring, until just cooked through but not soft or mushy, 2 to 3 minutes. Transfer the peas to a serving dish, strew the mint over the top, and season with salt and pepper to taste. If desired, add a little (or a lot) more butter and stir to combine. Serve at once.
Fresh pea soup
- 2 tablespoons unsalted butter
- 1 cup spring onion, chopped
- 4 cups chicken stock, preferably homemade (vegetable is just fine if you dont eat or have chicken)
- 5 cups freshly shelled peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- 1/2 cup freshly chopped chives
- Garlic croutons, for serving
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons. (or serve cold cause its too hot outside for hot soup. there’s a heatwave coming, after all)