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IN SEASON: English peas
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
IN SEASON: English peas
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| Photo l Michael Persico |
Just hitting markets now are the very first signs of spring -- favas, fiddlehead ferns, rhubarb and lovely English peas. Encased in a fibrous inedible pod, the legume must be shucked by hand before preparation. Once you strip out the tough thread that edges the pod, six to ten perfect peas are revealed.
On sale this minute at Whole Foods Market (929 South St.) for $2.99/lb., English peas can be enjoyed a myriad of ways. Boil them for three minutes in salted water and lash with butter for the most traditional prep; or toss lightly cooked peas with parmigiano, prosciutto and a raw egg over fettuccine for a luscious carbonara variation. Though the pods are too stringy to eat, they make a nice addition to vegetable stock. Do buy in quantity -- a pound of peas in the shell yields only about a cup of the little green guys. Viva Spring!
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