A Sign of Summer

uncookedpweb

 

The solstice is just around the corner, and I had one of my first tastes of the forthcoming season the other day. My sister-in-law Leigh returned from the Farmer’s Market with heavenly fresh peas!

 

I eat frozen peas in the winter with a fair amount of grace, but I think of them as a completely different vegetable. It’s lovely to savor the real thing once again.

 

Knowing that mint is a traditional accompaniment to peas we whipped up these buttery minted green pearls. Cooking time may vary slightly depending on the freshness of your peas. With luck they will be super fresh and take very little time.

 

Happy summer……….

 

Fresh Peas with Mint

 

Ingredients:

2 cups shelled peas

several mint leaves, plus more if desired for garnish

2 tablespoons butter

salt and pepper to taste

 

Instructions:

 

Place the peas in salted boiling water, and boil for 2 minutes. Drain the peas on ice cubes so they will cool quickly. (Make sure you drain them thoroughly, however!) 

Crush the mint leaves a bit (a mortar and pestle do this best, but a fork in a dish will work) to release their oils. 

In an 8-inch frying pan melt the butter. Add the drained peas and the salt and pepper, and cook for 2 minute, shaking or GENTLY stirring. Throw in the bruised mint leaves and cook for another minute, again mixing carefully.

 

Place the peas in a bowl and serve. Garnish with fresh mint if you like. Serves 4.

 

 

peasweb

 

 

By the way, we have a winner for this month’s book drawing. Anthony Daniel of East Haven, Connecticut, has won the memoir Never Trust a Thin Cook, courtesy of the University of Minnesota Press. Congratulations, Anthony! A new drawing will be announced in July.

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4 Responses to “A Sign of Summer”

  1. E. Sheppard says:

    Your blog has now been Twittered and Facebooked. :-)

  2. E. Sheppard says:

    PS Those peas look good. I am coming right over to eat some.

  3. Terry B says:

    Peas mint and butter? This sounds delicious! We love fresh peas at our house. Our only problem with cooking them is we tend to eat them raw on the way home from the store. We turned a batch that did make it home recently into Fettuccine with Peas and Prosciutto.

  4. tinkyweisblat says:

    Yum! Now I’m the one who wants to come over and eat. At least we have the internet (and it’s not fattening!)…………..

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