Tuesday, April 30, 2013

A Simple Taste of Springtime

Peas are a rare treat that remind you, after a month or two of indecision, that it's finally spring time. They have a short window of sweet goodness to grasp at, so when I see them I snatch them up.  The one thing I always seem to forget is, no matter how cute the little suckers are, no matter how sweet, you still have to shell the darn things.  Like pitting sour cherries, or juicing key limes, it's the seasonal treat you love, and love to hate. So pull up a chair, and get set to mutter at these sassafrassing good fer nothin' tasty treats, because you only get so long to do so.
I know you can buy them already shelled, but I like to pretend there's a certain freshness you gain on the journey from pod to pea (though I've got nothing to back that one up)
No soup here, but a spread, and a darned simple and tasty one. Do yourself a favor first, spring on some fancy bread. I don't want to see any bargain brand white defacing your table when only something artisanal, or at least multigrain, will do. Personally, I picked up some million grain/seed bread at the year round New Haven Farmer's market (Sono Bakery)

Of course, I'll gnaw on the stuff the whole ride home too, but whatever was left I slathered with this green goodness. You can easily scale this recipe up, depending on both your bounty, and patience for shelling the things.

Spring Peas, If you Please
1 cup Shelled peas 
1/3 cup Hazelnuts 
1 Tablespoon Fresh lemon juice
5 Leaves or so of Fresh mint
Extra virgin olive oil to combine
Salt/Pepper to taste

I tried a fork, a foodmill, and then resigned myself to food processor. Fresh peas are nothing if not resilient. Combine the peas, hazelnuts, lemon juice, mint, and salt/pepper in the food processor and get to whizzing. Slowly drizzle in the olive oil while running until a cohesive paste forms. You can add more, depending on the consistency you want. I left mine a  paste chunky enough to stand up to the bread.

Rustic, verdant, and literally easy peasy. Celebrate the soon to open farmer's markets/farm stands (so exciting!) without even having to turn on your oven, or break a sweat.

No comments: