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COPYRIGHT 2007 Vegetarian Times, Inc. All rights reserved.
Green peas and the start of summer go together like ... two you-know-whats in a pod. And the appearance of flesh peas on the vegetable scene is just as fleeting as the balmy weather that makes them grow so well--they're a cool-weather crop that can't stand up to the summer heat. That means now's the time to grab 'em--or grow 'em (peas are one of the easiest garden vegetables to tend and have a short growth cycle).
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When choosing fresh peas, look for bright green, medium-size pods that look and feel as if they're about to burst open and have no traces of brown. Brown spots often mean that peas have not been kept in cold storage--higher temperatures can cause their natural sugars to turn to starch and make them mealy. If you don't plan to eat peas right away, store them in their pods in the fridge until ready to cook. One pound of fresh peas will yield about a cup of shelled peas. And if you feel guilty about throwing away all those pods, simply cover them with lightly salted water in a pot, simmer 15 minutes, then strain for a pea broth that can be used in soups, risottos and other grain dishes.
Once pea season is past--and it goes so quickly--the recipes here can all be made with frozen peas. They may not...
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