![]() ![]() We actively ponder what foods might pickle well, but I had never once considered sugar snap peas until their season was long over last year. (Okay, maybe a few got lost in my belly.) I stick them in a bowl with vinegar and salt and sugar and garlic and peppers and I brine ’em up.Īs we might have mentioned once or twice, we here at the Smitten Kitchen are big fans of pickling, and there are few produce items that have been lucky enough to escape our brine’s grasp (or should I say, wrath). And when I get them home, do I eat them straight? Of course not. Of all of the stunning stuff coming off the farms these days, I get excited about green pod fruits. ![]() Yes, peas (or mange tout, as I have learned David’s people adorably call them). I could not bring myself to do anything but eat them just like this.īut what I’d really, really been waiting for finally arrived this week: sugar snap peas. Then teeny, tiny strawberries, so cute I wanted to pinch all of their little cheeks. (I made this risotto and highly, highly recommend it, with ramps or any other sharp spring onion.) In our new neighborhood, we’re not only so much closer to the Union Square Greenmarket, but have the added bonus of a couple mini-markets that conveniently run on Union Square’s off days, and I have to confess: the tinier ones are my favorite, due to my aversion to being elbowed when I’m sifting through my produce. ![]() After a winter in which I was so sick of heavy winter vegetables, I went on strike against them (and pretty much everything that wasn’t peanut butter and jelly sandwiches or Raisin Bran, if we’re being honest here), I have been having so much fun the last couple weeks hitting the markets, especially now that they’re hitting their stride. ![]()
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