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Peas, Emerging From The Deep Freeze

Peas photo Copyright:NY Times April 30/2014
Peas photo Copyright:NY Times April 30/2014

Peas, Emerging From The Deep Freeze

By  published in The New York Times: April 30, 2014

Which cuisine do you think of when you think about peas? French, with petits pois aux laitues? Italian, which offers piselli con prosciutto? Indian, and its mutter paneer? British, with buttered peas with mint?

And when you reach for peas, are they frozen or fresh?

Worldwide, most peas are consumed straight from the deep freeze. Many would argue that frozen peas are the better choice, for quality. They certainly can’t be beat in terms of convenience, and they do taste good. I am not immune to their charms when pea season is still a ways off.

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