Seasonal Vegetables

In the spring and early summer, use English or shelling peas, right out of the pod and raw if they’re tender and good eating. If they’re tougher, blanch them for 10 seconds in a large pot of salted water at a rolling boil, then immediately chill them in an ice-water bath. Figure on about 2 tablespoons of shelled peas per bowl, or about 225g pound of peas in the pot from the market for 4 servings.