EASY-PEASY!
Four snap-worthy recipes to brighten your day
“Hap-pea” describes shoppers at the Downingtown Farmers Market after scoring - you guessed it - the first local peas of the season.
“This is the beginning of it,” explained Growing Roots’ Juliana Pash, who purchased snow peas. “I’m looking forward to dipping them in some hummus or just snacking on them.”
Snow peas, sugar snap peas, shelling peas (aka English or garden peas) … get them while they last!
“Whenever I see them, I buy them,” said Brenda Kieffer, executive chef at Kieffer’s Appliances in Lansdale. “Peas are a great source of nutrition as is any green vegetable.”
For a “little pop of orange,” try Fresh Peas with Orange and Mint. And put aside any preconceived notions about old-fashioned pea soup. Her version’s “vibrant green” and “fresh as sunshine.”
“This is supposed to taste like peas and nothing else,” she stressed. “The only time I make it is when shelling peas are in season. That’s why it’s not your mother’s or grandmother’s pea soup.”
Another pea devotee: Chris Welsh, executive chef and owner of The Secret Ingredient Personal Chef Service in Wayne.
“I love them,” she said. “I add them to salads. I add them to hot dishes.”
Her Snap Pea and Asparagus Salad celebrates two seasonal favorites, while Spring Pea Puree’s perfect with scallops, fish or pasta.
“I like it because it’s different,” Welsh noted. “It’s not your typical sauce. It’s nice and light, which people really like now.”
So, ready to give (fresh) peas a chance?
“Too many people associate them with English mushy peas served with fish and chips or diner food,” Kieffer said. “It’s night and day. I think people forget about peas.”
“I’m on my pea soapbox here!”
Fresh Peas with Orange and Mint
Ingredients
4 tablespoons unsalted butter
2 large shallots, thinly sliced
4 cups fresh peas
1/4 cup fresh orange juice Kosher salt and pepper to taste
3 tablespoons finely chopped mint
Zest of 1 orange, julienned Instructions
Prep all the ingredients. Heat the butter in a large skillet over medium-high heat. Add the shallots and cook, stirring often until soft - about 4 minutes. Meanwhile, bring a pot of water to a boil. Drop in the shelled peas and cook for 2 minutes. Add the drained peas to the skillet with the orange juice, salt and pepper. Bring to a simmer and cook for about 1 minute, stirring. Off the heat, stir in the mint and the julienned orange peel. Serve. Remember: Eat local!
RECIPE COURTESY OF EXECUTIVE CHEF BRENDA KIEFFER
Fresh Green Pea Soup
Ingredients
4 cups of fresh peas (or use 1 bag of frozen petite peas or a combination)
1 1/2 cups water
1/4 cup Italian parsley
2 tablespoons unsalted butter
1 small onion, finely chopped
1 teaspoon minced garlic
2 cups low-sodium chicken broth
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup heavy cream Chopped chives for garnish Instructions
If using fresh peas, prepare a bowl of ice water. Bring a small pot of salted water to boil. Add the peas and cook for 2 minutes. Plunge them immediately into the ice water and let them sit until they are cold. If using frozen peas, defrost. In a blender, blend the peas, water and parsley until very smooth. Rinse and reserve the blender for later in the recipe. Scrape the pea puree through a sieve and discard the solids. Set aside. Meanwhile, heat the butter in a large saucepan over mediumhigh heat and add the onions and garlic. Cook for about 2 minutes until the onion is soft but not brown. Add the broth and bring to a boil. Reduce the heat to a fast simmer and cook for 2 minutes. Add the pea mixture to the pot and cook at a bare simmer for 2 minutes. Put the soup in the blender again and blend until very smooth. Add the cream to the soup in the blender. Put the soup back in the pot and simmer 2 more minutes. Ladle into bowls and garnish with chopped chives.
RECIPE COURTESY OF EXECUTIVE CHEF BRENDA KIEFFER
Snap Pea and Asparagus Salad
Ingredients 4 cups chopped lettuce 1 bunch asparagus, steamed, grilled or roasted 2 cups sugar snap peas 1 plum tomato, diced 1/3 cup sherry vinegar 1/4 cup olive oil
1 garlic clove, minced 1/4 cup chopped fresh basil
Salt and pepper to taste Instructions
In a large bowl, combine the lettuce, asparagus, snap peas and tomato. In a small bowl, whisk the vinegar, oil, garlic and basil. Pour dressing over the salad and toss well. Season with salt and pepper to taste. Serve immediately. Serves 4.
Chef’s note: Replace the vinaigrette with your favorite dressing, if desired.
RECIPE COURTESY OF THE SECRET INGREDIENT PERSONAL CHEF SERVICE
Spring Pea Puree
Ingredients 1 pound fresh peas
1 to 2 cups chicken broth 1 tablespoon lemon juice 1 teaspoon lemon zest 1 garlic clove, minced 1/4 cup heavy cream 1 tablespoon olive oil 1/4 cup fresh mint, minced Instructions
Bring 2 cups of chicken broth to a boil, add peas and simmer until crisp-tender, 3 to 5 minutes. Transfer peas and 1 cup of broth to a food processor or blender. Add lemon juice, zest and garlic and puree until smooth, adding more chicken broth if needed for a smooth consistency. Transfer puree to a small pan and whisk in cream. Drizzle with olive oil and garnish with fresh mint or basil.
RECIPE COURTESY OF THE SECRET INGREDIENT PERSONAL CHEF SERVICE
More peas, please!
Don’t worry. Pea happy. Find fresh peas at local farm stands and markets like these:
West Chester Growers Market
201 N. Church St., West Chester
Saturdays 9 a.m. to 1 p.m.
Pete’s Produce Farm
1225 E. Street Rd., West Chester
Open daily at 9 a.m.
Downingtown Farmers Market
Kerr Park, Downingtown Saturdays 9 a.m. to 1 p.m.
Phoenixville Farmers’ Market
200 Mill St., Phoenixville Saturdays 9 a.m. to 1 p.m.
Pottstown FARM, Farm & Artisan Regional Market
Smith Family Plaza, 100 E. High St., Pottstown
Beginning June 1, every other Saturday 9 a.m. to 12 p.m.
Lansdale Farmers’ Market
400 Penn St., Lansdale Saturdays 9 a.m. to 1 p.m.
Ambler Farmers’ Market
29 W. Butler Pike, Ambler Saturdays 9 a.m. to 1 p.m.
Wolff’s Apple House
81 Pennell Rd., Media Open daily at 9 a.m.