PEAS
Eating
the youngest, most tender peas shelled straight after picking is a
truly sweet experience. Peas are easy to grow and in the right spot with
appropriate TLC are generous providers from late spring through the
summer months. You keep picking, they keep providing. Most of us
outsource the growing and shelling and buy frozen peas – we are busy;
they are there. They are just as nourishing, so make the most of this
family friendly veg as a side dish or rolled into the spotlight in
soups, salads, stir-fries, fritters, frittatas, rice dishes and more.
Look for bright pea green unwrinkled pods in season with no splits or
blemished. Avoid prepacked trays of shelled peas. Snap frozen peas are a
great standby to have in the freezer and are just as nutritious. Check
the use-by or best-before date.
Peas are tricky when it comes to table manners. They can shoot
all over the place like little green bullets. Being from British stock
we were never allowed to do what seemed the sensible thing to do to a
child, turn the fork over and scoop. We had to find a way to squash the
peas on to the back of the fork which we eventually discovered we could
do if “pre-loaded” with a little mashed potato or pumpkin. We are
delighted to see that Debretts now tells us it is OK to “scoop with an
upturned fork in more casual or solitary situations”.
Source: The Good Carbs Cookbook
