By Lee & Lou Havlicek.
Lee & Lou Cook.
It’s been touch and go with spring for a few weeks now: A sunny day here, a frigid day there, then—snow again? Then, rain—no, it’s just wet snow. But after a few days definitively in the springtime camp and no teetering-on-freezing temperatures to be wary of in the forecast, we’re finally feeling confident enough to put away our heavy boots (maybe not the sweaters just yet…) and settle into spring.
Except… excuse us, pardon us, we’re not settling—we’re jumping, stomping, waggling, bursting, ha-ha-ing into spring.
One of the biggest signs that the coast is clear: our farmers’ market. Spring onions and ramps and artichokes—oh, the artichokes—fiddlehead ferns and rhubarb (we are going to make rhubarb cakes and pies and ice cream toppings until we’re practically made of the stuff) have started peeking out the past few weeks and filling the farmers’ crates. And then, there are the PEAS. We were ecstatic when we spotted the first fresh peas. Others might take this as a sign of of the winter-crazies, but it’s just the usual for our pea-loving selves.
These springtime poppers, bright and fresh and snappy, are ready to be tossed in salads and pastas right from the pod. They just seem to make any dish happier. No need to steam or boil or do whatever you think you have to do before you eat them. You can, of course, do those things (though gently, please, and not until they turn into water-logged Gushers—they might as well be canned at that point). And there are a few more incredible things to be done with them, too (we’ll get to that in a moment), but they’re perfect raw. Try them all on their own or tossed with something equally fresh like radishes, and dressed simply with some lemon juice, salt, and good olive oil. Throw them in pasta with garlic, fennel, lemon, and olive oil, and top it all off with some grated cheese. Done. Finished. Sold.
But then, there’s something else that we like to do with fresh peas. Something that’s so good and crispy and gooey and salty that you’re going to fall mouth-first in love with the recipe…
For the rest of the post, the recipe, and oh so much more Lee & Lou click here.