MARKET MONITOR: Give Peas a Chance

Peas get a bad rap. Children hide them under the mashed potatoes. They are crammed into cans where they become something resolutely un-fresh, losing their shape and their earthy-sweet taste. They deserve better.

Fresh peas are currently appearing at the East Lansing Farmers Market, and they are (really) something to be excited about. Because they prefer cool temperatures, their season ends when Michigan summers rise into the 80s on a daily basis, so the window is narrow.

Peas are good for you, although you’d want to eat them even if they weren’t. They’re classified as a “starchy” vegetable because their natural sugar content is so high, but they are also high in a variety of nutrients including fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, and zinc.

 A cup of peas contains only about 118 calories and provides 7 grams of fiber in a convenient zip-open pod that can be packed in a lunchbox or eaten my favorite way, sitting on the front porch and eating a pod for every three I shell into the bowl for dinner.

If you don’t eat all the peas straight from the pods within an hour of leaving the Farmers Market, there are lots of ways to cook them. The easiest preparation, and one that lets the peas shine in their own right, is simply to shell them, cook them in boiling, salted water, drain them and serve them with sweet butter and chopped, fresh mint. You can also steam them, sauté them, and add them to stir fries, soups, pasta dishes and salads.

Fresh peas don’t keep well, by the way, so if you want to preserve them it’s easiest to blanch them (boil for two minutes and then plunge into cold water to preserve color and stop cooking), drain them and freeze them until you’re ready to use them.

Want to try something fancier with your peas? Here’s a main dish recipe I make often, that’s easy, flexible and (at least at my house) kid-friendly:

Bucatini with Sausage and Peas

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1/2 pound Italian sausage, casings removed (You could easily substitute turkey sausage or textured vegetable protein)
3. 2 garlic cloves, minced
4. 1 small shallot, minced
5. 2 1/2 cups prepared tomato sauce
6 1/4 cup heavy cream (I use half and half, and you could even use reduced fat or fat free half and half. I haven’t tried almond or soy milk, but I bet either would work just fine)
7. 1/2 cup fresh peas
8. Salt
9. 1 pound bucatini, perciatelli or any tube-shaped pasta

10. 1/2 cup freshly grated Parmigiano-Reggiano cheese
11. 2 tablespoons shredded basil (optional – kids do NOT always love this)

Directions

1. Bring a large pot of water to a boil
2. Meanwhile, in a large saucepan, heat the olive oil. Add the sausage and cook over moderately high heat, breaking up the meat into small pieces with a wooden spoon, until lightly browned, about 8 minutes. Add the minced garlic and shallot and cook, stirring, until softened, about 2 minutes. Add the tomato sauce and bring to a simmer.
2. Partially cover the saucepan and cook the tomato sauce over low heat for 30 minutes. Stir in the cream and peas and simmer over low heat for 10 minutes longer. Season with salt.
3. After adding the cream and peas, cook the pasta in boiling salted water until al dente. Drain and return the pasta to the pot. Add the tomato sauce and 1/4 cup of the grated Parmigiano- Reggiano cheese and toss over low heat for 2 minutes, until the pasta absorbs some of the sauce. Transfer the pasta to bowls, top with the remaining 1/4 cup of grated cheese and the shredded basil and serve.

Photo: By Cheryl @ EraPhernalia Vintage