Friday, June 10, 2011

Sauteed Green Peas with Lemon - serves 4

So far, in one week, I've made 3 trips to the Dallas farmers market.  I'm not a big fan of this heat, but going to the market this time of year is what summer is all about.  I urge you to make a trip, a few times a month, just to see what it has to offer.  Shed #1 is my favorite.  In fact, I don't wonder past there if I don't have to because it's all local farmers.  I've gotten to know them well, particularly Anna, who've I've mentioned before, who runs the third stand on the left with her husband.  If you get to know her, and go often, she'll give you free veggies.  Wednesday, she gave me fresh green peas, straight from her garden.  Have you ever had a fresh green pea?  It's nothing like you've ever tasted. It's like popping sugar candy, only healthier. 
Make a trip down there and see all the dozens upon dozens of varieties of peas and whip up something of you own while their still in season.  The heat may be here awhile, but peas will be gone before you know it.


1 pound fresh hulled green peas, sorted and rinsed (see below recipe for pre-cooking instructions)
1/2 cup purple onion or Texas 1015 onion, sliced
Zest of one large lemon, juice reserved
Olive oil
Sea salt

Heat a skillet to medium high.  Add olive oil and heat until shimmering. Add onions and saute for about 5 minutes. Add peas.  Toss to coat, cooking until slightly browned, about 5 minutes.  Add zest and juice of lemon, stirring to incorporate.  Season with sea salt and serve.

Note:  Green peas need to be "par-boiled" prior to cooking.  Heat up a pot of salted water (1/4 cup table salt to one gallon water) until boiling.  Add peas and cook for 3 minutes.  Drain in ice bath, over cold water, to stop cooking.  Now you're ready....

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