Have A World Cup of English Peas

I’m dating myself, but it’s too bad that my generation lost out on the joy of Spring English Peas. The only Peas we ate came in a can or a frozen bag. Before World War II, English Peas were very popular. But women began working in the war factories, and just didn’t have the time anymore to cook dinners from scratch, let alone shell peas for dinner. Thankfully, local farmers have been bringing the English Pea back to popularity. When I first got into the produce industry, only a few fancy chefs had the luxury of fresh English Peas, and only for a few weeks in the Spring from the Farmer’s Market. Well, the English Pea is no longer relegated just to the Farmer’s Market, and no longer for just a few weeks in the Spring. English Peas are a culinary fashion. And you don’t have to go to Covent Garden in London to get the freshest. The freshest English Peas will be green, bright, shiny and smooth. When I find a few white blossoms still attached, I get a little giddy. These will be the freshest English Peas. Keep them ice cold and try to use your English Peas within a few days. Like Corn, the tiny Peas will begin to convert its sugar content to starch.  I would make a terrible English Pea harvester. I’d eat more than I’d pick. They are great raw in summer salads. Or simply steamed for a minute or two, a little butter. Even Austrian monk Gregor Mendl, who discovered genetics by observing the English Pea, would think it’s heaven…one tiny sweet Pea at a time.