Nashville has hot, muggy Springs. Green Peas need cool, crisp weather. So, last week I was very thrilled to find one lone basket with green peas in their pods from a local farm…one basket at the downtown Nashville Farmer’s Market with these fresh, fat little pods of pleasure.

Shelling peas is a single-minded, meditative and full-of-memories activity. Back porches on early summer mornings, my Grandmother sitting quietly shelling peas and beans for lunch. She taught me how to pick the plumpest peas, how to string beans, how to push them gently out of their shells with my thumb. Last week I shelled & mused, pea-by-pea.

“Peas-in-a-Pod Salad on a Plate”

1. Shell peas until you have 2 cups. Rinse & drain. Place in a pot just barely covering peas with water. Add a pinch of sea salt &  1 tbsp of butter. Bring to a boil. Turn down to simmer for about 6-8 minutes.

2. Pour peas in a colander and rinse with cool water.

3.  In a small bowl whisk together olive oil, a fruity flavored vinegar such as peach, apple or balsamic, a bit of lemon juice, sea salt & freshly ground black pepper.

4. Rinse & pat dry tender, crisp lettuce leaves.

5. Cook a few slices of thick bacon until crispy. Remove to drain. Cut a few slices of crusty bread into cubes for croutons. Add to skillet with bacon drippings. Sprinkle bread cubes with a light drizzle of olive oil. Toast bread in skillet over medium high heat until crispy. Remove & set aside to cool slightly.

6. To assemble salad, divide salad greens evenly between plates. Top with peas, bacon cut into pieces, generous grating of fresh Parmesan cheese, toasty croutons & a drizzle of dressing.

 How do you like your peas? When you read “The Princess and the Pea” did you feel the Princess was laying it on a bit thick?  Have you ever taken the time to sit and shell peas? Did you enjoy it? What are your favorite peas?

Today is the Transit of Venus…a once in a lifetime event..unless you live a really, really long time..which I hope you do….so enjoy and eat your peas.

Cook, Eat, Share.