Where I live, I never see English peas. Which is really sad because there’s nothing like fresh, de-podded peas… if you like peas.
Maybe they don’t sell here because they require work. But I kind of enjoy opening the pea pods and discovering the little green globes. Of course, I wouldn’t if I had to open bushels of them, but occasionally, it’s just fun.
So I was nearby in the big town of Tulsa, Oklahoma, which fortunately has a Whole Foods. And there they were – English peas.
Another woman and I were play-fighting over the remaining peas in a crate, and we began talking about how much we loved them. (We’d both had pea mash in England.)
I love when someone you don’t know starts giving you food advice, when they have no idea if you cook or not. But this lovely woman told me I needed to steam my peas and serve them with a little butter, salt, and pepper.
It was funny, cause I know how to cook peas, but by golly she was right. Something so precious, so fresh, deserved to be prepared in the kindest manner, and certainly not masked by any strong flavors.
So I took her advice and steamed my little bowl of shucked peas.
The pea pods went directly into my compost bin.
I steamed the peas for about 12 minutes, and tasted them to make sure they were done.
Then I had my little plate of peas with butter, salt, and pepper. Yum.
And I served the rest to my husband along with roasted chicken and vegetables. This was a perfect spring meal with fresh peas.