On Cooking with Frozen Peas

It's gardening month, so it would be really exciting to be able to tell you that I'm munching on peas from my garden right now, but look above: that's how far along my babies are.

We're looking at late June for peas. In the meantime, I'm ready to admit that, yes, I am munching on peas, but first, I had to defrost them.

In Melissa Clark's NY Times column last week (An Improvised Asparagus Dish Is a Happy Accident), she slips in an confession of frozen pea use, so I decided to come clean as well.

Truth be told, it's been a frozen pea party in our kitchen of late: our dinners have been punctuated by those little green periods of spring and I'd like to say I only eat them fresh from my local farmer, but the truth is that that bag of frozen peas in the freezer isn't just for boo-boos. As the earth warms up around this time of year, my palate is trained to demand peas. And I cave.

Last night we made risotto with saffron-infused broth, a diced sweet onion, and frozen peas. That's lunch right now. It hits the spot, and it's almost in season.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.