Green English Peas

My little niece called me the other day on the phone practicing her “British accent.” And then I found these English peas and felt completely inspired.

There is a beautiful surprise in a fresh-shelled pea. It is full of flavor and wonder and fun. There are multiple varieties of peas, some of which you can eat the pod (like Sugar Snaps) and others where the pod is nearly inedible (like English Peas).

I like the English Peas because the process of preparing them is so relaxing. Kids love taking the peas out of the pod, too. In the summer, this is one of my favorite activities paired with mid-afternoon conversation and a cup of tea.

The pea is the picture of perfect package design.

It comes complete with it’s own zip-cord, so you can easily access the goods.


Once the zip-cord has been pulled to the tail of the pea pod, I applied pressure with my thumb on the base of the open end, and I was able to get a sneak peak at the little treasures inside.

Look how beautiful and ready the peas in this first pod are!

Mmmm. Plump.

They’re begging to come out.

And there we have it.

Onto the rest.

I usually dump the pea pods out onto a table and grab two bowls: one for the peas and one for the empty pods.

This is my favorite part: discovering the unique personality of each pea package.

That one looks zippy.

This one looks like a train.

Smiling peas.

Sunbathing peas.

A pea ladder.

Group fitness peas. Planks anyone? Talk about a hover.

Strategic peas. Bringing perspective.

Look at the translucent pod!

I love digging my hands into a bowl of fresh peas. These aren’t your slimy alien-head canned peas. (Those canned peas always look like they’re sick or something.)


There. Peas. Pods.

Now let’s focus on the peas.

I’ve got some spring onions. White, purple, big or small – any of the spring onions will work.

I started by heating some olive oil over medium heat.


Next, I removed the rough outer edges of the spring onion.


Then I removed the root end of the spring onion and added it to the compost pile.

Next, I sliced the onion into little rounds.


I transported the onion into the pot with the olive oil.

After a couple of minutes, I gave it a stir.

Once the onion was slightly soft (not yet brown), I added the FRESH peas! (Frozen is your next best option. Canned are off limits. We are planning on enjoying eating here…)


Then I added enough water until the peas were slightly submerged.

I covered the pot, raised the heat a bit and let it cook for a few more minutes. (Cook for somewhere between five and ten minutes… How soft you do you like your peas?)

After a few minutes, I added a pinch of salt and freshly ground pepper. The smell is fantastic.

Have a look.

The beautiful thing about these peas: you don’t have to do much to them for the flavor to be wonderful.


These peas are brilliant with fish or any meat, pasta, or with an assortment of other vegetables or salads. Peas accept many herbs beautifully, too: try a handful of mint, parsley, tarragon or chervil.

We’re in pea season, and there aren’t very many days of it left. Now is the time to find every last pea you can!

Pass the peas please!

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