Before shopping at farmers' markets, I never bought peas. My grandmother always served peas from a can, so I never considered them a real vegetable. Shelling peas is very time consuming, so don't buy them unless you have time or lots of tiny hands to help you. Shelling a pound of peas took me about a half hour and yielded only one large bowl. But I was on a vacation in the mountains so had the time to sit on the porch and really get in the shelling zone, which, as it turns out, is about as close as I have gotten to meditation in a while. So sit back, get in the pea zone, and let your mind wander.
1 lb English peas
Step OneSplit the pod along the seam. With your thumb, gently scrape out all the peas into a bowl. Repeat. A lot.
Step TwoJust when you've developed what appears to be a permanent green thumb, you'll be about done. You can eat these beauties raw, straight from the bowl. I basically put these in front of a bunch of my fellow travelers after a long day hiking and they dug right into them as if they were chips and dips. If that's not your thing, blanche for a few minutes in boiling water and serve with a touch of salt.
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Yield: 6 servings