The Ultimate Fresh Pea Playbook
Try these sweet, tender vegetables in a salad, side dish, or stir-fry, or eat them raw as a snack. Garden or English peas must be shelled before eating. Edible-podded peas include the popular sugar snap pea and its kin, as well as flat snow peas. Before it grows pods, the pea plant produces pea shoots, dainty, curling tendrils that are edible.
In Season: Sugar snap peas, snow peas, and garden peas are available during spring and fall.
What to Look For: Choose plump, crisp pods with a bright-green color. Pea shoots should be entirely green and leafy. Pick them in the morning, when they’re most sturdy; gently pinch some off, taking care to leave the main stems of your pea plants intact.
How to Store: Refrigerate in a plastic bag for up to 3 days. Pea shoots don’t keep for long. Plan to use them the same day you pick or buy them. Store in the refrigerator.
Related: 14 New, Lighter Comfort Food Ideas
Pea and Parsley Soup with Golden Caviar
This smooth, sophisticated pea and parsley soup is an homage to the season. It gets body from creme fraiche and a salty snap from orbs of golden caviar.
2 tablespoons unsalted butter
3 cups coarsely chopped onion (from 1 large)
Coarse salt and freshly ground pepper
4 cups chicken broth
2 cups water
6 cups shelled fresh English peas
4 cups packed flat-leaf parsley leaves (from 2 bunches)
1/4 cup creme fraiche, plus more for garnish
2 tablespoons fresh lemon juice (from 1 lemon)
Golden caviar, for garnish
Pea shoots (optional), for garnish
1. Melt butter in a large pot over medium heat. Add onion and 2 teaspoons salt; cook, stirring occasionally, until onion is translucent, about 5 minutes.
2. Add broth and water and bring to a boil over high heat. Stir in peas and return to a boil. Remove from heat and stir in parsley and creme fraiche. Puree soup in a blender, working in batches, until very smooth. Transfer to a clean pot and stir in lemon juice. Season to taste with salt and pepper and keep warm until ready to serve. Divide soup among bowls and garnish with creme fraiche, caviar, and pea shoots.
Pork and Snap Pea Kebabs with Ginger-Hoisin Glaze
This lively combination of flavors, colors, and textures is just as fun to make as it is to eat. Not warm enough to grill yet? You can make this recipe in the broiler instead.