Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped myself to one. I’m sneaking off to the beach on weekdays (oops), reading novels, gorging myself on cherries and crisp-from-the-market cucumbers, playing midday tennis like a lady who lunches, and getting vexed when I receive work-related emails and texts. [“Alex, why are they texting me on a Sunday?” “Deb, it’s Tuesday.”]
I went to the small Greenmarket in my neighborhood yesterday with no plan except to buy more cucumbers and cherries and hoped I’d find something inspiring, forgetting that in June, everything is. I was filling my bag with three types of zucchini, peaches, onions, sugar snaps, green and yellow beans, beefsteak tomatoes, and fresh peas when I spotted the chef-owner of a favorite neighborhood restaurant across the table. As I am incapable of not excitedly prattling on about cooking the moment I see the smallest even totally unsolicited opportunity to, I asked what he was planning to do with the romano beans he was bagging (pressure cook, it turns out — so cool!) and I was about to ask him if he’d ever grilled peas in their pods whole and eaten them like edamame… and abruptly realized that I don’t think I’ve ever told you that we should be grilling peas in their pods whole and eating them like edamame. So I rushed home to do just that, delighted to have succeeded in finding something to keep my focus on work for the rest of the afternoon.
That’s it, by the way; that’s the recipe. I first spotted the method in Susan Spungen’s Open Kitchen cookbook years ago and it remains a favorite because it’s wildly simple. The peas cook perfectly inside the pod without ever getting mushy. I don’t use a vegetable grilling basket since they’re large enough to easily stretch across grates. And the salty charred-edge sweet-centered results turn people who think they don’t like peas into people who lick a plate of them clean. (Even Frances!) It’s a fun thing to bring to a barbecue, as I will this afternoon so everyone can eat them hot off the grill. You can serve them two ways: 1. Whole, just sprinkled with a little salt, pepper flakes, and lemon zest. Or 2. You can peel back half of the pod, exposing the sweet little peas inside, and sprinkle them with all of the above and also some fresh mint and crumbled salty cheese, since they’re now on a little “raft” that can help transit these delicious extras directly into your mouth.
Podcast
Podcast! The 9th episode of my new podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is out and in it, we’re answering reader questions and mail. It’s fun! It’s random! And it’s just part one of two. You can listen to it anywhere you get your podcasts and I’ve set up a podcast tab/page where you can keep up on it here, too. We have new episodes every two Mondays– I hope you enjoy listening along.
Blistered Peas-in-the-Pod with Lemon and Salt
- 1 pound fresh English or sweet peas, still in their pods
- Olive oil
- Salt
- Freshly ground black pepper or red pepper flakes
- Finely grated zest and a few wedges of one lemon
- Handful mint leaves, chopped (optional)
- 1/2 cup crumbled ricotta salata or feta (optional)
- Wash and pat dry the fresh peas in their pods. Toss in a bowl with a drizzle of olive oil.
- Edamame-style: Serve in the closed pods, just like this, to be eaten “edamame-style” — i.e. holding the pod in your hand and popping the peas into your mouth, discarding the pod.
- Raft-style: Alternatively, you can peel open the pods, exposing the row of peas inside. With this method, I season the insides as well with salt, pepper, and zest. Add the optional extras of mint and crumbled cheese.
Heat your grill to a medium-high temperature. Use tongs to arrange the pea pods across grill grates so they don’t fall in. Grill for about 5 minutes on the first side, until blistered and dark in spots underneath. Flip pea pods over and repeat on second side, another 5 minutes, adding another minute or two if needed. [Note: My grill is small and fairly weak. This might take less time on a more robust grill. Look for blistering, not a measured amount of time.]
Transfer grilled peas to a serving plate. Season with salt, pepper, and lemon zest; nestle lemon wedges on the plate for those who want fresh juice on theirs. There are two ways to serve these:
Serve hot or warm. There will be no leftovers.
Previously
6 months ago: Rolled Spinach Omelet
1 year ago: Sliced Egg Sandwich
2 years ago: Summer Ricotta with Grilled Vegetables
3 years ago: Chocolate Ice Cream Sandwiches
4 years ago: Smashed Potatoes with Sweet Corn Relish
5 years ago: Chocolate Budino
6 years ago: Garlic-Lime Steak and Noodle Salad
7 years ago: Grilled Pepper and Torn Mozzarella Panzanella
8 years ago: The Consummate Chocolate Chip Cookie, Revisited
9 years ago: Crispy Frizzled Artichokes
10 years ago:Coconut Brown Butter Cookies
11 years ago: Rhubarb Cream Cheese Hand Pies
12 years ago: Asparagus with Almonds and Yogurt Dressing
13 years ago: Fudge Popsicles
14 years ago: Spring Asparagus Pancetta Hash
15 years ago: Grilled Shrimp Cocktail and Graham Crackers
16 years ago: S’more Pie
17 years ago: Zucchini Carpaccio Salad
Deb, you’ve done it again, I just got peas from the farmers market and was thinking about what I was going to do with them. I also just replaced my old gas grill with a new one and I’ve been figuring out things to grill. Both things are sorted. Thank you!
Incredible timing! I just picked 2 quarts of sugar snap peas in blistering heat while listening to your podcast! Will make tonight
I must be in the wrong climate, I haven’t seen peas in their pods at my farmers’ markets. Is it too hot for them in the south? I am personally melting and only really want popsicles for dinner, but the peas look refreshing.
I am in Oklahoma and have also never seen peas in their pods at a farmer’s market or a grocery store for that matter (except sugar snaps and snow peas). I think it is too hot here in the summer and they are more of a springtime crop, if grown at all. If anyone else knows, please enlighten us!
Yes, peas don’t like it when it’s very hot! I imagine you could grow them in the spring or potentially winter, depending how far south you are.
They are probably more of a spring crop in hotter areas. “Spring peas,” they’re often called. But most of our stuff doesn’t get to market until early June.
Why toss out the pod? It is tasty, especially the young ones, minus the string.
I am so glad that someone has been enjoying the beautiful weather we’ve these last few weeks :) Please keep beach-ing and whatever it is you need to do to keep being inspired for blogging. I had no idea there was such a fun and delicious way to eat fresh peas!
Made this last night with sugar snap peas – incidentally, last week I made an identical salad of my own creation, just using fresh snap peas, with the same olive oil/maldon sea salt/lemon zest/feta/mint combo (I also did a taste-testing of 4 fetas, 2 from WF, 2 from TJ’s, and the Mt. Vikos was the overall favorite with the TJ’s “authentic greek feta” a close second). Both are delicious! Wish I could post a pic!
UnSq—-small market 🤣
No, this one is on Tuesdays.
This look so good, but I’m in North Central Florida and also don’t have a grill.
Any suggestions are appreciated!
I’m also grill-less! I don’t know if we’re past pea season in MD yet, but I wanna to try these in the oven, maybe under a low broil (with a close eye to keep from burning)
Sounds delicious! So, just to be clear, you don’t eat the pods even if you do the raft approach. Correct?