Shell out for fresh peas at their tender best

One of my earliest memories is sitting on the porch beside my mother, shelling peas. I still enjoy finding a sunny spot in our back yard, splitting the pods and marveling at the plump green pearls inside.

After this cool spring, the peas have finally arrived at farmers markets and I am busy shelling and eating them. The small ones are lovely right out of the shell and if you cook them, go easy on the tender little things and give them just a minute or two in salted water. I like to add them to another early summer favorite -- little new potatoes-- and toss them with tomatoes, green onions, chopped egg and a little bacon. Top it with crunchy multigrain croutons for a tasty salad that is also pretty substantial.

So go buy yourself some peas, then stake out a nice place to sit next to someone you love and start shelling. But do it soon, while the fresh peas are still available.

Anne Gillespie Lewis is a Minneapolis writer.