The [1] season for fresh peas is all too brief and easily missed. It seems fewer farmers are growing them, and their appearance at the farmers’ market is often eclipsed by the increasing variety of other offerings there. Still, a few hold-outs persist (thank-you Meadow’s Mirth and Wild Root), and the welcome change in weather means fresh peas should be available for the next few weeks or so.

When peas do appear locally, I make sure I buy enough to put away for winter. They’re a great entry-level vegetable if you’re just learning to stock up.

Freezing Peas:

1. Blanch shelled peas in boiling water for 1 minute. This fixes their color and sweetness, and they will start to float when ready to remove.
2. Chill immediately in cold water, then drain. Do not let them sit in water too long or texture will be affected.
3. Package and freeze. Peas may be flash-frozen on trays before packaging to keep them from freezing to one another.

After they’re poached and chilled, I reserve enough for a simple dinner of fresh peas and crab. A slaw-like salad made with kohlrabi, and a side dish of roasted beets, both from this week’s [2] CSA share, rounds out another locally-sourced meal. I imagine that native shrimp instead of crab would also work well with these flavors. 

Fresh Pea & Crab Salad:

• 1 1/2 cups shelled peas, poached
• 6 to 8 ounces fresh cooked Maine crabmeat
• 1 scallion, minced
• several sprigs of mint leaves, chopped
• 3 tablespoons extra virgin olive oil
•  juice from 1/2 lemon

Combine ingredients, and adjust amounts and seasoning to taste. 

Notes: Recipe adapted from [3] Mark Bittman. Freezing instructions adapted from “Keeping the Harvest” by Nancy Chioffi & Gretchen Mead. Tuttles and Riverside Farm Stand may still have fresh peas, and can be found along with other local sources at [4] Seacoast Harvest.