Hi! Remember me? We met when we were looking over the English Peas at Idylwilde Farm on Sunday. We were both trying to figure out how the peas from Lexington, MA, were different from the peas from Acton, MA. I popped open a few pods and declared the peas from Lexington looked much better to me.
We each ended up filling a bag with the peas from Lexington. Then I said, "You know, I'm going to take a few of these other peas and see how they compare." I'm pretty sure by then you had had enough of me, so you didn't respond.
I cooked the Lexington peas on Monday and they didn't blow my socks off.
Tonight, I cooked the Acton peas. The ones grown at Idylwilde Farm, that looked big and weird on Sunday, rattling around in their oversize pods. Turns out the Acton peas are delicious and sweet and just really perfect. From what I've read, it turns out that the longer the peas sit around after picking, the greater the likelihood that the sugars will turn to starches... possibly explaining why the peas picked right there at the farm tasted better: they were fresher.
I'd like to remain friends, or at least comrades-in-arms, as we work our way through this summer's produce. Hope to see you again soon at the farm stand.
P.S. In case you haven't cooked your peas yet, here's what I did. Shuck the peas. Put the shucked peas into a pot of boiling salted water. Cook for about 1 minute. Then begin to taste the peas. When they taste good to you, pour into a colander to drain. (The Lexington peas tasted raw until about 6 - 7 minutes in. The Acton peas were sweet and ready in about 1 1/2 minutes.) Place the cooked peas in a serving bowl and add butter and coarse salt.