It takes a bit of eff ort to shell these little guys, but it’s worth it for their sweet, delicate flavor.
SHOP They’re most commonly found at farmers markets (or in your own garden!). Look for plump, firm pods with no browning.
STORE Keep them for just a day or two in the refrigerator in an airtight container. The sooner you cook them, the sweeter they’ll be.
EAT Shell the peas (compost the pods) and blanch them in lightly salted water. Toss with chopped mint and extra-virgin olive oil for a side, or smash them and pile onto toast. They’re also irresistible lightly sautéed in butter or eaten straight out of the shell.
—Jenna Helwig
Photograph by Greg DuPree
FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY CLAIRE SPOLLEN