People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we’re drinking, a high-tech analysis technique could help.
Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests.
A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions.
Look at me, I’m eating peas. I’m nearly 40 years old and I’m eating peas. Who says middle-aged men don’t have growth spurts?
I never cared for peas as a child. Perhaps that’s too mildly put. I had always hated peas. No, still not enough. I had a terror of peas as a child.
That’s more like it.
I would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas,for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.
It’s an exciting time around the farmers market these days. I hadn’t been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month.