Wednesday, April 18, 2007

Springtime Sweet Peas


If you only have the patience for one round of shelling sweet peas this spring, do it for this recipe and this recipe alone: Springtime Panzanella (bread salad). Absolutely the best thing to come out of my kitchen in ages. Use the freshest peas you can find, and skip the olive oil in the dressing to allow the peas to shine.


Of course, there's another kind of pea that delight your eyes and nose but not your tummy--sweet pea flowers. A garden oasis in the city, Silver Lake Farms sells riotously colored $5 bunches of sweetpeas at the Silver Lake Farmers' Market each Saturday (they're also at the Echo Park market on Fridays, Atwater Village on Sundays and Little Toyko on Tuesdays). They also have bright ranunculus bouquets, also $5, usually with a sweet pea or two thrown in for good measure. The flowers, plus the warm demeanor of the ladies staffing the stand, are sure to make you smile.

green pea photo by cogdogblog, sweet pea photo from Silver Lake Farms site

17 comments:

Connie said...

what a cute little stand

oh sigh...spring

Doug said...

i LOVE peas. I am addicted to the frozen variety - I'm sure the peas in your possession are 100X better than mine.

Peas are so easy to prepare and delicious - sweet and crunchy and full of fiber and goodness. I have a hard time eating less than 3 servings in one go.

I'll have to keep my eyes out for the fresh variety.

Erin S. said...

Connie--No spring yet in Boston? Maybe you need a CA vacation!

Doug--Y'know, I've read (in Nigella Lawson's cookbook and elsewhere) that unless your "fresh" peas are super, duper fresh, frozen are just as good, since they are frozen right after being picked. I got mine at the Hollywood Farmers' Market though, and they were right off the vine...

Douglas Cress said...

good to know erin

I knew corn was flash frozen but not peas. No wonder they taste so fresh.

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What a beautiful stand! those colours are glorious.

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