
FRESH ISN’T ALWAYS better. Though excitement runs high each spring as a new crop of green peas hits farmers’ markets, the season is short—and often not so sweet. Yes, just-harvested peas are sublime, but also extraordinarily fragile; once they’re picked, their sugar content quickly converts to starch. Flash-freezing peas as close as possible to the moment when they’re plucked from the vine is the best way to preserve their flavor, and their nutrients, too.
A dish with the unpromising name of mushy peas showed me the way. My epiphany occurred one winter in the 1990s at J. Sheekey, the wood-paneled, leather-banquetted seafood standby in London’s West End. Knowing that the mushy peas at British chip shops are typically made with the dried, starchy and, t...
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February 7, 2015 12:22 PM
Give peas a chance
February 7, 2015 12:22 PM
I too like peas.
February 7, 2015 12:22 PM
all we are sayingis give peas a chance
February 7, 2015 12:21 PM
Just bought 6# yesterday, they go in everything. Soups, casseroles, burritos, fajitas, mashed potatoes, turkey stuffing, anything that needs a little color. Frozen corn and frozen green beans are also good, but peas get top billing.
February 7, 2015 12:20 PM
A bag of frozen peas--perfect for icing knees and ankles while you wait for the pizza delivery guy.
February 7, 2015 12:20 PM
I made the pea and pasta dish tonite, heavy, would do as a main dish. It's cute how the peas jump into the pasta shells. Might be nice with fish but not very kosher.
February 7, 2015 12:19 PM
More, peas.