On Cooking with Frozen Peas

(Image credit: Apartment Therapy)

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.