When shopping for spring peas, you're going to have a couple of options. English peas (or garden peas) are the larger peas that must be shelled before eating. We planted some in the garden a few weeks ago, and I'm anxiously awaiting later summer days when, hopefully, they'll be growing like weeds.
Different, but equally delicious, sugar snap peas or snow peas are most often eaten with the whole pod — the peas themselves are quite small, and the pods are crisp, sweet and delicious.
So what to do once you find a great stash of them? Simply snacking on them is my favorite spring treat, but when you tire of that, peas make a great addition to many simple, seasonal dinners:
10 Recipes with Fresh Spring Peas
- Pasta with Smashed Peas - Real Simple
- Spring Peas with Dates and Walnuts - The Food Network
- Pasta with Prosciutto, Snap Peas, Mint and Cream - Food 52
- Toast with Lemony Pea Mash - Bon Appetit
- Pea Flan with Wild Mushrooms - Martha Stewart
- Spring Peas with Mint - Food and Wine
- Spring Pea and Artichoke Lasagna - Epicurious
- Honey Roast Chicken with Spring Peas and Shallots - Better Homes and Gardens
- Spring Peas and Shrimp Stir-fry with Soy Ginger Glaze - Whole Foods
- Farro Spring Salad - Local Foods
(Image: Emma Christensen)