Last weekend I bought some “sugar snap peas” from the Farmer’s Market. I was in a hurry and didn’t really look at them closely enough. So, of course, when it came to sautéing some snap peas for dinner I had a problem. They were too mature and the pods were more spotted than I find appetizing. No matter, I plopped myself down in front of an episode of “Good Eats” and shelled the whole lot of them.
Unfortunately, by the time I was done, so was the main entrée and the husband was ready to eat. I didn’t have time to boil a pot of water and fresh peas taste too “green” to me. So, I fired up the stovetop and sautéed them with some tarragon that I’ve been growing on the patio. A little caramelization, a little herbage and – voila! – dinner is served.
They were my favorite part of the meal, and a great reminder that the best produce may not always be the prettiest pea at the prom (in fact, as in life, sometimes the prettiest pea can also be the most boring).
Locavore Shopping for this week: beets, ground beef, onions, broccoli, tomatoes, yellow squash, bread, eggs, strawberries, wine, zucchini, goat cheese (feta and chevre), potatoes, kale, radishes
Percentage of Total Grocery Expenditure (Goal 85%): 90%
Locavore Dish (One dish composed of 100% locally-sourced ingredients): Flounder in brown butter sauce and sautéed peas with tarragon.
Locavore Recipe:
After years of eating frozen peas, I found this dish serendipitously fantastic – they had such a flavor and textural presence that I fully intend to spend a lot more time listening to the “plink! plink!” of peas hitting the side of a bowl.
Spring peas!!
Sautéed Peas with Tarragon
Fresh peas (however many you want to eat)
1 bunch fresh tarragon, chopped
Olive oil/butter (either or both are fine)
Salt and pepper to taste
Melt the olive oil/butter in a sauté pan and toss in the fresh peas and some salt. Let this cook until the peas become bright green with little brown caramelized spots. You will be done cooking them after about 5 minutes, when they taste sweet and the texture is “al dente.” Add the tarragon and toss to coat, adding a little more olive oil or butter if you wish, and then peppering to taste. Devour immediately.
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