(Image credit: Emma Christensen)

It's spring in Seattle, and while we've got rhubarb at the farmers' market, I'm now crossing my fingers for spring peas — those little green jewels that make such a delicious addition to salads, soups, stir-fries and pastas.

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: 

(Image: Emma Christensen)