Sometimes I forget that there are seasons for fruits and vegetables because we can buy just about any produce, anytime.
But there are certain items you can’t get, ever, unless they’re in season.
Like fresh English peas.
So when I see them, I buy them and enjoy them for the short time they are available, sometimes late spring, but certainly during the summer.
When my Mom bought fresh peas she bought SEVERAL POUNDS of them because there were three of us kids plus her and my Dad and we all liked peas and you have to buy a lot of podded peas to get enough to feed five people.
Besides, we would eat quite a number of them before she even got to cook them for dinner. And, in fact, before we got to the peas inside we would crunch the entire pod with our teeth, and suck out the juice, which is so, so sweet. After that we would open up the pod to get the peas inside and throw them down our throats 4-5 at a time, however many were inside.
No one had to tell us to “eat your peas.” We ate them because they were so dee-lish.
Sauteed Peas with Orange
2 tablespoons butter
1 large shallot, chopped
2 cups peas (about 1-3/4 pounds podded peas)
2 tablespoons orange juice
salt and freshly ground black pepper to taste
1 tablespoon chopped mint
1 teaspoon grated orange rind
Heat the butter in a sauté pan over medium-high heat. When the butter has melted and looks foamy, add the shallot and cook for 1-2 minutes or until softened. Add the peas and juice, sprinkle with salt and pepper and cover the pan. Cook for 4 minutes. Remove the cover, sprinkle with mint and orange peel, toss ingredients to heat them through. Makes 4 servings