|Fresh Green Spring Ingredients|
Recipe Adapted from The Secret Garden Cookbook
Peas are the quintessential springtime crop. One of the earliest harvests of the year, springtime peas are particularly favored in snowy climates. Where few fresh veggies are available in winter, people particularly appreciate signs of spring. In Victorian England, before large-scale transportation of foods, peas were even more popular to grow and eat. According to The Secret Garden Cookbook, the pea plant was dubbed “prince of the vegetable garden,” and Victorian recipes called for up to 4 cups of peas per serving. This delightful recipe pairs peas with perky mint, another favorite springtime flavor from the garden.
|Simple Butter and Mint Topping|
|The Simmering Process|
serves ~4, or 1 Victorian
2 lbs. fresh peas
6 – 8 large sprigs mint*
¾ cup water
1½ tsp. sugar
1 tbsp. butter
Shell the peas and discard pods. You will have about 2 cups.
Prepare mint for boiling: wash and cut mint sprigs into 4” – 5” pieces that will fit into a medium saucepan. Prepare 6 pieces, or more if your mint is mild.
Prepare mint for topping: finely chop or snip mint to make 2 teaspoons. Set aside with measured butter.
Bring water, sugar, and 4 prepared pieces of mint to boil in medium saucepan. Add peas, stir, and cover. Return to boil.
With heat on medium to medium high, simmer peas 1 minute. Remove from heat, stir, and taste. If not minty enough, add 2 more pieces of mint. Unless peas are tender enough to eat, return to heat and simmer 1 more minute.
Stir peas and taste again for doneness. If not ready, simmer another 30 seconds, stir and taste again. Repeat in another 30 seconds as needed, remembering to stir.
Remove peas from saucepan to serving bowl with slotted spoon. Discard mint. Toss with butter and finely chopped mint. Garnish with whole mint leaves if desired.