Pea Season?

Why don’t we have a pea season anymore? On a visit to Helsinki last summer I was amazed to find stalls heaving with peas on every corner – we ate them almost every day.

Prices were fairly high for that day’s peas but the previous day’s peas could be bought for a fraction of the price (and were still miles better than most of what you will find in shops in Ireland).

The frozen pea must have seemed like a miracle when it was first introduced but the novelty wore off a long time ago.

Who over the age of 12 looks forward to eating frozen peas any more than they would fish fingers?

The very best fresh summer peas should be eaten within a few hours of picking so you will have to grow your own or find a farmer selling his own produce to taste them at their best.

If you do find perfectly fresh peas just pod them and boil them for a few minutes in salted water, drain and add some butter and mint and serve decorated with some pea shoots (the curly bits from the pea plant).

If the peas are very young you can even cook them in their pods and eat them whole.

If you are buying from your supermarket or greengrocer, choose the firmest, youngest looking pods and try the recipe below which is my favourite way to deal with peas of uncertain age and is far nicer than anything that Captain can produce.

Peas à la Francaise
To turn this recipe into Peas Bonne Femme simply fry some bacon lardons and add to the recipe.

Ingredients: 1 baby Cos Lettuce, 1tbs Chopped Parsley, 4 Chopped Spring Onions, 1tsp Salt, 1tsp Sugar, 40g Butter, 1 Diced Carrot, 400g Fresh Peas (approx 1kg in their pods), 6tbs water.

Line the saucepan with the lettuce leaves and add the other ingredients in the order above. Cover the saucepan with a tight lid and place on a hot ring for 30 seconds, turn the heat to low and allow the peas to steam for approx. 15 minutes. Serve with some grilled or barbecued lamb or steak.