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Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_109293":{"type":"posts","id":"bayareabites_109293","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109293","score":null,"sort":[1464188416000]},"guestAuthors":[],"slug":"memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","publishDate":1464188416,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","status":"publish","parent":0,"modified":1550267330,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":703},"headData":{"title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula | KQED","description":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","datePublished":"2016-05-25T15:00:16.000Z","dateModified":"2019-02-15T21:48:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109293 http://ww2.kqed.org/bayareabites/?p=109293","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/25/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula/","disqusTitle":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","path":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2113","bayareabites_15468","bayareabites_2198","bayareabites_4141","bayareabites_2141","bayareabites_714","bayareabites_1815","bayareabites_15469","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109590","label":"bayareabites"},"bayareabites_97603":{"type":"posts","id":"bayareabites_97603","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97603","score":null,"sort":[1435852255000]},"guestAuthors":[],"slug":"potus-weighs-in-no-peas-in-guacamole","title":"POTUS Weighs In: No Peas In Guacamole","publishDate":1435852255,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you were about to talk to President Obama and suggest that he try adding fresh peas to guacamole, don't. The Twitterverse learned this when someone asked Obama what he thought about a recipe \u003cem>The New York Times\u003c/em> \u003ca href=\"http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole?smid=tw-nytimes\">published\u003c/a> that suggested adding fresh peas. The recipe drew a lot of rotten tomatoes from average folks, and someone asked Obama what he thought.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> Do you agree with the \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> about putting peas in guacamole? If yes, why?\u003c/p>\n\u003cp>— JustinGreen∞ (@JGreenDC) \u003ca href=\"https://twitter.com/JGreenDC/status/616311940957253632\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>It came up during the president's healthcare Q & A on Twitter, writes \u003ca href=\"http://www.usnews.com/news/politics/articles/2015/07/01/give-peas-a-chance-not-in-my-guacamole-says-obama\">The Associated Press\u003c/a> — \"It turns out, the president is a traditionalist when it comes to his guac.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. \u003ca href=\"https://t.co/MEEI8QHH1V\">https://t.co/MEEI8QHH1V\u003c/a>\u003c/p>\n\u003cp>— President Obama (@POTUS) \u003ca href=\"https://twitter.com/POTUS/status/616338528138608640\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>In case you missed \u003ca href=\"http://www.poynter.org/news/mediawire/354949/the-new-york-times-told-people-to-add-peas-to-guac-people-said-nope/\">the buzz\u003c/a>, here are a few Tweets to give you an idea of how people reacted:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> What happened to you? I don't even know you anymore.\u003c/p>\n\u003cp>— pourmecoffee (@pourmecoffee) \u003ca href=\"https://twitter.com/pourmecoffee/status/616308436318453760\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">i am glad the newspaper industry is failing. \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a>\u003c/p>\n\u003cp>— debbie carrie (@CarriePotter_) \u003ca href=\"https://twitter.com/CarriePotter_/status/616311315305345024\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> you guys are being really offensive and tbh I'm contemplating an unfollow\u003c/p>\n\u003cp>— William Turton (@WilliamTurton) \u003ca href=\"https://twitter.com/WilliamTurton/status/616304355273125888\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Republican presidential candidate Jeb Bush jumped in too – turns out he and Obama have similar views on guac policy:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">You don't put peas in guacamole \u003ca href=\"https://t.co/kG3ewrVv6f\">https://t.co/kG3ewrVv6f\u003c/a>\u003c/p>\n\u003cp>— Jeb Bush (@JebBush) \u003ca href=\"https://twitter.com/JebBush/status/616329509617463296\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Actually, not everyone rejected the concept. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> why can't some people give peas a chance?\u003c/p>\n\u003cp>— Margarita Noriega (@margarita) \u003ca href=\"https://twitter.com/margarita/status/616338928744968192\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The online debate began after \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> published a guacamole recipe that includes fresh peas.","status":"publish","parent":0,"modified":1435852255,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":283},"headData":{"title":"POTUS Weighs In: No Peas In Guacamole | KQED","description":"The online debate began after The New York Times published a guacamole recipe that includes fresh peas.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"POTUS Weighs In: No Peas In Guacamole","datePublished":"2015-07-02T15:50:55.000Z","dateModified":"2015-07-02T15:50:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97603 http://ww2.kqed.org/bayareabites/?p=97603","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/02/potus-weighs-in-no-peas-in-guacamole/","disqusTitle":"POTUS Weighs In: No Peas In Guacamole","nprByline":"Lucy Perkins, NPR's The Two-Way","nprStoryId":"419293776","nprApiLink":"http://api.npr.org/query?id=419293776&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thetwo-way/2015/07/01/419293776/potus-weighs-in-no-peas-in-guacamole?ft=nprml&f=419293776","nprRetrievedStory":"1","nprPubDate":"Thu, 02 Jul 2015 11:06:00 -0400","nprStoryDate":"Wed, 01 Jul 2015 19:28:00 -0400","nprLastModifiedDate":"Thu, 02 Jul 2015 11:06:30 -0400","path":"/bayareabites/97603/potus-weighs-in-no-peas-in-guacamole","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you were about to talk to President Obama and suggest that he try adding fresh peas to guacamole, don't. The Twitterverse learned this when someone asked Obama what he thought about a recipe \u003cem>The New York Times\u003c/em> \u003ca href=\"http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole?smid=tw-nytimes\">published\u003c/a> that suggested adding fresh peas. The recipe drew a lot of rotten tomatoes from average folks, and someone asked Obama what he thought.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> Do you agree with the \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> about putting peas in guacamole? If yes, why?\u003c/p>\n\u003cp>— JustinGreen∞ (@JGreenDC) \u003ca href=\"https://twitter.com/JGreenDC/status/616311940957253632\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>It came up during the president's healthcare Q & A on Twitter, writes \u003ca href=\"http://www.usnews.com/news/politics/articles/2015/07/01/give-peas-a-chance-not-in-my-guacamole-says-obama\">The Associated Press\u003c/a> — \"It turns out, the president is a traditionalist when it comes to his guac.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. \u003ca href=\"https://t.co/MEEI8QHH1V\">https://t.co/MEEI8QHH1V\u003c/a>\u003c/p>\n\u003cp>— President Obama (@POTUS) \u003ca href=\"https://twitter.com/POTUS/status/616338528138608640\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>In case you missed \u003ca href=\"http://www.poynter.org/news/mediawire/354949/the-new-york-times-told-people-to-add-peas-to-guac-people-said-nope/\">the buzz\u003c/a>, here are a few Tweets to give you an idea of how people reacted:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> What happened to you? I don't even know you anymore.\u003c/p>\n\u003cp>— pourmecoffee (@pourmecoffee) \u003ca href=\"https://twitter.com/pourmecoffee/status/616308436318453760\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">i am glad the newspaper industry is failing. \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a>\u003c/p>\n\u003cp>— debbie carrie (@CarriePotter_) \u003ca href=\"https://twitter.com/CarriePotter_/status/616311315305345024\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> you guys are being really offensive and tbh I'm contemplating an unfollow\u003c/p>\n\u003cp>— William Turton (@WilliamTurton) \u003ca href=\"https://twitter.com/WilliamTurton/status/616304355273125888\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Republican presidential candidate Jeb Bush jumped in too – turns out he and Obama have similar views on guac policy:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">You don't put peas in guacamole \u003ca href=\"https://t.co/kG3ewrVv6f\">https://t.co/kG3ewrVv6f\u003c/a>\u003c/p>\n\u003cp>— Jeb Bush (@JebBush) \u003ca href=\"https://twitter.com/JebBush/status/616329509617463296\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Actually, not everyone rejected the concept. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> why can't some people give peas a chance?\u003c/p>\n\u003cp>— Margarita Noriega (@margarita) \u003ca href=\"https://twitter.com/margarita/status/616338928744968192\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97603/potus-weighs-in-no-peas-in-guacamole","authors":["byline_bayareabites_97603"],"categories":["bayareabites_334","bayareabites_10916","bayareabites_2035","bayareabites_12"],"tags":["bayareabites_14606","bayareabites_3226","bayareabites_2141","bayareabites_14607","bayareabites_11855"],"featImg":"bayareabites_97604","label":"bayareabites"},"bayareabites_91484":{"type":"posts","id":"bayareabites_91484","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91484","score":null,"sort":[1419697526000]},"guestAuthors":[],"slug":"new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","publishDate":1419697526,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91582,91580,91562\"]\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91573,91560,91570\"]\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91577,91578,91581,91588\"]\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91569,91559,91567\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","status":"publish","parent":0,"modified":1481594013,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":616},"headData":{"title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche | KQED","description":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","datePublished":"2014-12-27T16:25:26.000Z","dateModified":"2016-12-13T01:53:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91484 http://blogs.kqed.org/bayareabites/?p=91484","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/","disqusTitle":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","path":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91582,91580,91562","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91573,91560,91570","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91577,91578,91581,91588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91569,91559,91567","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_11449","bayareabites_716","bayareabites_3202","bayareabites_1686","bayareabites_473","bayareabites_2141","bayareabites_80","bayareabites_11110"],"featImg":"bayareabites_91564","label":"bayareabites_15124"},"bayareabites_64674":{"type":"posts","id":"bayareabites_64674","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64674","score":null,"sort":[1373062112000]},"guestAuthors":[],"slug":"farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal","title":"Farming Got Hip In Iran Some 12,000 Years Ago, Ancient Seeds Reveal","publishDate":1373062112,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64680\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\" alt=\"An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\" width=\"500\" class=\"size-full wp-image-64680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rhitu Chatterjee, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/198453031/farming-got-hip-in-iran-some-12-000-years-ago-ancient-seeds-reveal\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>Archaeologists digging in the foothills of Iran's Zagros Mountains have discovered the remains of a Stone Age farming community. It turns out that people living there were growing plants like barley, peas and lentils as early as 12,000 years ago.\u003c/p>\n\u003cp>The findings offer a rare snapshot of a time when humans first started experimenting with farming. They also show that Iran was an important player in the origin of agriculture.\u003c/p>\n\u003cp>In 2009, archaeologist \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/prof-nicholas-j-conard-phd.html\">Nicholas Conard\u003c/a> of the University of Tubingen led an excavation in the foothills of the Zagros, a mountain range that runs along the Iran-Iraq border.\u003c/p>\n\u003cp>Based on the suggestion of an Iranian colleague, he'd picked an area close to the border with Iraq and began excavating a mound about eight meters high. Before long, they hit pay dirt: The sediments were rich with artifacts. \"Sculpted clay objects, clay cones, depictions of animals and humans,\" says Conard.\u003c/p>\n\u003cfigure id=\"attachment_64681\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\" alt=\"The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\u003c/figcaption>\u003c/figure>\n\u003cp>There were stone tools, too: things that looked like sickles, and mortar and pestles, some clearly used for grinding food. And then there were the grains and seeds — hundreds of them, charred but otherwise intact and well preserved.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, Conard is no botanist. He's an expert on stone tools. But even his untrained eye recognized some of the grains.\u003c/p>\n\u003cp>\"They look like lentils you might buy at the store, or pieces of wheat or barley you might have encountered in other aspects of life.\"\u003c/p>\n\u003cp>He suspected he was looking at an \"agricultural village,\" but he sent the grains to his colleague \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/riehl.html\">Simone Riehl\u003c/a> to double check.\u003c/p>\n\u003cp>Bingo.\u003c/p>\n\u003cp>\"That was a fantastic feeling, when I first get these plant remains under the microscope,\" says Riehl, an archaeobotanist at the University of Tubingen.\u003c/p>\n\u003cp>She confirmed that the grains were indeed varieties of lentils, barley and peas. She also identified a range of nuts and grasses, and a kind of wheat called Emmer, known to be a commonly grown crop in later centuries throughout the Middle East.\u003c/p>\n\u003cp>But most of the grains Riehl looked at were pre-agricultural. \"They were cultivating what we consider wild progenitors of modern crops,\" says Riehl.\u003c/p>\n\u003cp>In other words, 12,000 years ago, people were simply taking wild plants and growing them in fields. They hadn't started breeding crops yet, selecting varieties for yield and other desirable qualities.\u003c/p>\n\u003cp>\"They were probably just trying to secure their everyday needs,\" says Riehl.\u003c/p>\n\u003cp>Now, Riehl's samples spanned a period of two thousand years. And in the younger samples, those about 10,000 years old, she did detect the first signs of domestication: The Emmer wheat from this period had tougher ears. \"That's because of human selection,\" she says. Those tough ears, she explains, helped keep the grains from falling to the ground when they were ripe. It made harvesting a lot easier.\u003c/p>\n\u003cp>Experts in prehistoric agriculture have welcomed the study, which is published in the latest issue of the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\"It's allowing us to push back our picture of early agriculture to these very, very initial stages, when people are beginning to play around with plants and their environment,\" says \u003ca href=\"http://anthropology.si.edu/archaeobio/zeder.html\">Melinda Zeder\u003c/a>, curator of old world archaeology at the Smithsonian Museum of Natural History.\u003c/p>\n\u003cp>The study also changes our understanding about the geographic origins of agriculture, she says.\u003c/p>\n\u003cp>Until now, she says scientists had thought agriculture arose in the western parts of the Fertile Crescent — a region that includes Iraq, Turkey, Syria, Jordan and Israel — because that's where all previous evidences of early agriculture came from.\u003c/p>\n\u003cp>Iran, on the other hand, is on the eastern edges of the Crescent, and was thought to be \"a non-player in the history of agriculture,\" says Zeder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new study proves otherwise, she says. It shows that communities across the entire Fertile Crescent started experimenting with farming around the same time. And that, says Zeder, is exciting.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Archaeologists had considered Iran unimportant in the history of farming – until now. Ancient seeds and farming tools uncovered in Iran reveal Stone Age people there were growing lentils, barley and other crops. The findings offer a snapshot of a time when humans first started experimenting with farming.","status":"publish","parent":0,"modified":1373062112,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":713},"headData":{"title":"Farming Got Hip In Iran Some 12,000 Years Ago, Ancient Seeds Reveal | KQED","description":"Archaeologists had considered Iran unimportant in the history of farming – until now. Ancient seeds and farming tools uncovered in Iran reveal Stone Age people there were growing lentils, barley and other crops. The findings offer a snapshot of a time when humans first started experimenting with farming.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farming Got Hip In Iran Some 12,000 Years Ago, Ancient Seeds Reveal","datePublished":"2013-07-05T22:08:32.000Z","dateModified":"2013-07-05T22:08:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64674 http://blogs.kqed.org/bayareabites/?p=64674","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/","disqusTitle":"Farming Got Hip In Iran Some 12,000 Years Ago, Ancient Seeds Reveal","nprByline":"Rhitu Chatterjee","nprStoryId":"198453031","nprApiLink":"http://api.npr.org/query?id=198453031&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/05/198453031/farming-got-hip-in-iran-some-12-000-years-ago-ancient-seeds-reveal?ft=3&f=198453031","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Jul 2013 17:42:00 -0400","nprStoryDate":"Fri, 05 Jul 2013 11:15:00 -0400","nprLastModifiedDate":"Fri, 05 Jul 2013 17:42:36 -0400","path":"/bayareabites/64674/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64680\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-barley.jpg\" alt=\"An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\" width=\"500\" class=\"size-full wp-image-64680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ancient wild barley sample recovered from Chogha Golan, Iran. Photo: Courtesy of TISARP/Science\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rhitu Chatterjee, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/198453031/farming-got-hip-in-iran-some-12-000-years-ago-ancient-seeds-reveal\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>Archaeologists digging in the foothills of Iran's Zagros Mountains have discovered the remains of a Stone Age farming community. It turns out that people living there were growing plants like barley, peas and lentils as early as 12,000 years ago.\u003c/p>\n\u003cp>The findings offer a rare snapshot of a time when humans first started experimenting with farming. They also show that Iran was an important player in the origin of agriculture.\u003c/p>\n\u003cp>In 2009, archaeologist \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/prof-nicholas-j-conard-phd.html\">Nicholas Conard\u003c/a> of the University of Tubingen led an excavation in the foothills of the Zagros, a mountain range that runs along the Iran-Iraq border.\u003c/p>\n\u003cp>Based on the suggestion of an Iranian colleague, he'd picked an area close to the border with Iraq and began excavating a mound about eight meters high. Before long, they hit pay dirt: The sediments were rich with artifacts. \"Sculpted clay objects, clay cones, depictions of animals and humans,\" says Conard.\u003c/p>\n\u003cfigure id=\"attachment_64681\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/iran-stoneagefarming.jpg\" alt=\"The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seeds and other evidence of Stone Age farming, including tools that looked like sickles, were uncovered at a dig site in the foothills of Iran's Zagros mountains. Photo: Courtesy TISARP/University of Tubingen\u003c/figcaption>\u003c/figure>\n\u003cp>There were stone tools, too: things that looked like sickles, and mortar and pestles, some clearly used for grinding food. And then there were the grains and seeds — hundreds of them, charred but otherwise intact and well preserved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, Conard is no botanist. He's an expert on stone tools. But even his untrained eye recognized some of the grains.\u003c/p>\n\u003cp>\"They look like lentils you might buy at the store, or pieces of wheat or barley you might have encountered in other aspects of life.\"\u003c/p>\n\u003cp>He suspected he was looking at an \"agricultural village,\" but he sent the grains to his colleague \u003ca href=\"http://www.geo.uni-tuebingen.de/arbeitsgruppen/urgeschichte-und-naturwissenschaftliche-archaeologie/aeltere-urgeschichte-quartaeroekologie/mitarbeiter/riehl.html\">Simone Riehl\u003c/a> to double check.\u003c/p>\n\u003cp>Bingo.\u003c/p>\n\u003cp>\"That was a fantastic feeling, when I first get these plant remains under the microscope,\" says Riehl, an archaeobotanist at the University of Tubingen.\u003c/p>\n\u003cp>She confirmed that the grains were indeed varieties of lentils, barley and peas. She also identified a range of nuts and grasses, and a kind of wheat called Emmer, known to be a commonly grown crop in later centuries throughout the Middle East.\u003c/p>\n\u003cp>But most of the grains Riehl looked at were pre-agricultural. \"They were cultivating what we consider wild progenitors of modern crops,\" says Riehl.\u003c/p>\n\u003cp>In other words, 12,000 years ago, people were simply taking wild plants and growing them in fields. They hadn't started breeding crops yet, selecting varieties for yield and other desirable qualities.\u003c/p>\n\u003cp>\"They were probably just trying to secure their everyday needs,\" says Riehl.\u003c/p>\n\u003cp>Now, Riehl's samples spanned a period of two thousand years. And in the younger samples, those about 10,000 years old, she did detect the first signs of domestication: The Emmer wheat from this period had tougher ears. \"That's because of human selection,\" she says. Those tough ears, she explains, helped keep the grains from falling to the ground when they were ripe. It made harvesting a lot easier.\u003c/p>\n\u003cp>Experts in prehistoric agriculture have welcomed the study, which is published in the latest issue of the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>\"It's allowing us to push back our picture of early agriculture to these very, very initial stages, when people are beginning to play around with plants and their environment,\" says \u003ca href=\"http://anthropology.si.edu/archaeobio/zeder.html\">Melinda Zeder\u003c/a>, curator of old world archaeology at the Smithsonian Museum of Natural History.\u003c/p>\n\u003cp>The study also changes our understanding about the geographic origins of agriculture, she says.\u003c/p>\n\u003cp>Until now, she says scientists had thought agriculture arose in the western parts of the Fertile Crescent — a region that includes Iraq, Turkey, Syria, Jordan and Israel — because that's where all previous evidences of early agriculture came from.\u003c/p>\n\u003cp>Iran, on the other hand, is on the eastern edges of the Crescent, and was thought to be \"a non-player in the history of agriculture,\" says Zeder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new study proves otherwise, she says. It shows that communities across the entire Fertile Crescent started experimenting with farming around the same time. And that, says Zeder, is exciting.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64674/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal","authors":["byline_bayareabites_64674"],"categories":["bayareabites_1874","bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_129","bayareabites_11948","bayareabites_9910","bayareabites_11946","bayareabites_2143","bayareabites_1057","bayareabites_128","bayareabites_11945","bayareabites_11286","bayareabites_2141","bayareabites_11947","bayareabites_10921"],"featImg":"bayareabites_64680","label":"bayareabites"},"bayareabites_60722":{"type":"posts","id":"bayareabites_60722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60722","score":null,"sort":[1367110802000]},"guestAuthors":[],"slug":"a-fresh-pod-cast-savoring-springs-green-peas","title":"A Fresh Pod Cast: Savoring Spring's Green Peas","publishDate":1367110802,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1-1024x574.jpg\" alt=\"Peas. Photo: Sheri Castle for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sheri Castle, \u003ca href=\"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas\">Kitchen Window, NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#soup\">Chilled Garden Pea And Mint Soup\u003c/a>, \u003ca href=\"#dip\">Peas And Parmesan Dip\u003c/a> and \u003ca href=\"#rice\">Risi E Bisi (Rice And Peas)\u003c/a>.\u003c/p>\n\u003cp>Spring's little green garden peas were nearly done in by the tin can. Their unfortunate incarceration rendered them drab, mush and bleak. They tasted of the tinny can, if anything at all. Brilliant, beautiful, garden peas deserve better.\u003c/p>\n\u003cp>Behold fresh peas straight from the pod: emerald green and tender, yet with a gentle crunch. They taste sweet, green and grassy, with hints of garden soil (in a good way). However, they are vulnerable and have no patience; their sugars quickly regress to starch from the moment they are picked. No spring vegetable is more delightful when fresh and more disappointing when not. As Winston Churchill recalled, \"We lived very simply — but with all the essentials of life well understood and provided for — hot baths, cold champagne, new peas and old brandy.\"\u003c/p>\n\u003cp>Perhaps the best recipe for garden peas is really no recipe at all, but more of a procedure. Go to a garden, position yourself at the start of a ready row of peas, pluck a pod from the vine, open it, spill the peas into your mouth, pitch the pod over your shoulder and enjoy the feast. Repeat to the end of the row.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Little round peas have numerous names: green peas, sweet peas, spring peas, English peas, petit pois and garden peas. Each name tells part of their story. They are green, the good ones are sweet, they come up in the spring, many varieties hailed from England and France, and at one time they were grown only in kitchen gardens (as opposed to field peas grown among crops in the field). Humans have cultivated peas for at least 12,000 years, making them one of the earliest crops, but it was centuries before gardeners developed peas that could be eaten fresh instead of only dried.\u003c/p>\n\u003cp>Garden peas were once so expensive and dear that only royalty and the very wealthy could enjoy them. In the late 17th century, eating freshly shelled peas was a daring food craze in the court of King Louis XIV, where the elite popped them like pills and nibbled them as candy. \"This subject of peas continues to absorb all others, the anxiety to eat them, the pleasure of having eaten them and the desire to eat them again,\" Madame de Maintenon, wife of Louis XIV, wrote in 1696. \"It is both a fashion and a madness.\"\u003c/p>\n\u003cp>Thomas Jefferson was similarly smitten by green garden peas, having discovered them during his time in France. He's reported to have cataloged at least 50 varieties and grown at least 30 at Monticello. Jefferson's meticulous records and correspondence reveal that he competed with fellow growers as to who could serve the first bowl of peas each spring, sometimes letting his competitors believe they had won just to keep the game interesting.\u003c/p>\n\u003cp>Our lesson is that we must eat fresh peas in their seasonal prime, which is fleeting and rare. Even now, only 5 percent of all peas are sold and eaten fresh. The consolation prize is frozen peas. Few vegetables are more amenable to freezing. If frozen quickly after harvest, before they have a chance to decline, garden peas are able to retain all their color and nutritional value, most of their flavor and much of their texture. When freshly picked and shelled peas aren't available, frozen baby peas are almost always superior to so-called fresh peas that are several days old.\u003c/p>\n\u003cp>It's springtime. Give peas a chance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Chilled Garden Pea And Mint Soup\u003c/h3>\n\u003cfigure id=\"attachment_60903\" class=\"wp-caption aligncenter\" style=\"max-width: 393px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\" alt=\"Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\" width=\"393\" height=\"500\" class=\"size-full wp-image-60903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>I created this soup to serve warm, and it was pretty good. The next day when I pulled the leftover soup out of the refrigerator to reheat, I licked a little cold soup off the spoon. What an improvement. The chilly overnight rest mingled the flavors. The brightness of the peas really came through, and the mint mellowed into a hint rather than a punch. The soup held its lovely emerald green color. Voila, a chilled soup was born. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup chopped spring onions or baby leeks (white and tender green parts)\u003cbr>\nSalt\u003cbr>\n3 cups chicken or light-colored vegetable stock\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n1/2 cup half-and-half\u003cbr>\n3/4 cup lightly packed fresh mint leaves\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\nSour cream, for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large saucepan, melt the butter over medium heat. Stir in the onions and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a simmer. Add the peas and cook until they are barely tender, 5 to 8 minutes. Stir in the half-and-half, mint, salt, sugar and pepper and warm through.\u003c/p>\n\u003cp>Puree the soup in a blender (working in batches to not fill the blender more than half full) and return it to the pot, or puree it directly in the pot with an immersion blender.\u003c/p>\n\u003cp>Cool to room temperature, cover and refrigerate until well-chilled, at least 4 hours and preferably overnight. Stir well, check the seasoning and serve chilled, garnished with a dollop of sour cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dip\">\u003c/a>Recipe: Peas And Parmesan Dip\u003c/h3>\n\u003cfigure id=\"attachment_60902\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\" alt=\"Peas And Parmesan Dip. Photo: Sheri Castle for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas And Parmesan Dip. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>It's a dip for potato chips. It's a topping for crostini. It's a side dish to serve with garlicky lamb or glazed ham. In any guise, it's a bowl of bright green goodness. This dish needs a little lemon juice, but don't add it until right before serving because the acidity quickly dulls the bright green color. When serving this as a crostini topping, I like to spread the bread with a little fresh ricotta cheese or quark before spooning on the pea mixture. The delicate, creamy sweetness of the cheese is delicious with the citrusy peas.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups freshly shelled garden peas (from about 2 pounds of pods) or frozen peas\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 garlic clove\u003cbr>\n1 teaspoon finely grated lemon zest\u003cbr>\n1 tablespoon extra-virgin olive oil, preferably lemon-infused oil\u003cbr>\n1/2 cup lightly packed freshly grated Parmesan cheese, divided\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n1 tablespoon fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saucepan, simmer the peas and stock over medium heat until the peas are barely tender, 3 to 5 minutes. Use a slotted spoon to transfer the peas to the bowl of a food processor fitted with the metal blade and pulse to crush the peas, adding a little of the cooking liquid if needed to get them moving.\u003c/p>\n\u003cp>Add the garlic, zest, oil and 6 tablespoons of the Parmesan and pulse until the mixture is fairly smooth, but not pureed. It should be thick enough to serve as dip or eat with a fork. Add a little more cooking liquid or oil if needed. Season with salt and pepper. Transfer into a serving bowl.\u003c/p>\n\u003cp>Just before serving, stir in the lemon juice and sprinkle the remaining 2 tablespoons of Parmesan over the top. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Risi E Bisi (Rice And Peas)\u003c/h3>\n\u003cfigure id=\"attachment_60900\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\" alt=\"Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-60900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is a revered classic Venetian recipe that dates back to the days of the Doges, when it was prepared only on spring feast days. Even now, the dish tastes best when made with freshly picked and shelled spring garden peas, preserving its status as celebration fare. To stay true to its Venetian roots, try to find Vialone Nana rice, a variety from Venice, although regular Arborio and carnaroli are good, too. \u003c/em>\u003c/p>\n\u003cp>\u003cem>This simple yet sublime combination of rice and peas has Southern roots as well. During the formation of rice plantations in the Low Country sea islands of South Carolina and Georgia, Venetian rice farmers were brought in to design and manage the canals that irrigated the rice fields. Although many cultures contributed to the melting pot that would evolve into Southern cuisine, it's not hard to imagine that the Venetians brought along their penchant for mixing rice with legumes, a practice perfected in the classic Southern melting pot dish known as Hoppin' John. The rice they grew was named Carolina Gold and is still available in some stores and online. \u003c/em>\u003c/p>\n\u003cp>\u003cem>When served, \u003c/em>risi e bisi\u003cem> is brothy enough to warrant a spoon, landing it somewhere between Italian risotto or Southern purloo and a hearty soup. As is typical of much Italian and Southern home cooking, there are nearly as many techniques for making this dish as there are cooks. This is mine, although I often omit the ham. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 to 8 cups chicken stock\u003cbr>\n1 short thyme sprig\u003cbr>\n1 bay leaf\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup very finely chopped onion or shallots\u003cbr>\n1/4 cup diced pancetta or baked Virginia ham (about 2 ounces)\u003cbr>\n2 cups Arborio, Carolina Gold or other medium-grain rice (about 14 ounces)\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1/2 cup finely grated Parmesan\u003cbr>\n2 tablespoons finely chopped fresh flat-leaf parsley\u003cbr>\nKosher salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium saucepan, bring the stock to a very gentle simmer in. Drop in the thyme sprig and bay leaf. Keep warm over low heat.\u003c/p>\n\u003cp>In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in the pancetta and cook, stirring, until lightly browned, about 3 minutes. Add the rice and stir until each grain is coated and a little shiny, about 2 minutes.\u003c/p>\n\u003cp>Add 1 cup of the warm stock. Cook, stirring continuously, until the rice absorbs the stock. Continue adding stock in 1-cup increments, stirring continuously and waiting until the rice absorbs each addition before adding the next. After the third addition of stock, stir in the peas. As the rice cooks and swells, it will absorb the stock more slowly.\u003c/p>\n\u003cp>Continue adding stock and stirring until the rice is al dente and bathed in a little soupy broth. The entire process should take 20 to 25 minutes. You might have a little stock left over, but it is better for the dish to be a little too soupy than too dry. Discard the thyme and bay leaf.\u003c/p>\n\u003cp>Remove the pan from the heat. Stir in the olive oil, Parmesan and parsley. Season with salt and pepper and serve at once. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nSheri Castle is an award-winning food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise. Sheri hails from the Blue Ridge Mountains but has lived in Chapel Hill, N.C., for many years with her husband, daughter and beloved dog. She is fueled by farmers market fare and excellent bourbon. Check her out at \u003ca href=\"http://shericastle.com/\">shericastle.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.","status":"publish","parent":0,"modified":1367110802,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1897},"headData":{"title":"A Fresh Pod Cast: Savoring Spring's Green Peas | KQED","description":"Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Fresh Pod Cast: Savoring Spring's Green Peas","datePublished":"2013-04-28T01:00:02.000Z","dateModified":"2013-04-28T01:00:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60722 http://blogs.kqed.org/bayareabites/?p=60722","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/27/a-fresh-pod-cast-savoring-springs-green-peas/","disqusTitle":"A Fresh Pod Cast: Savoring Spring's Green Peas","nprByline":"Sheri Castle","nprStoryId":"178577521","nprApiLink":"http://api.npr.org/query?id=178577521&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas?ft=3&f=178577521","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Apr 2013 03:22:00 -0400","nprStoryDate":"Wed, 24 Apr 2013 03:18:00 -0400","nprLastModifiedDate":"Wed, 24 Apr 2013 03:22:14 -0400","path":"/bayareabites/60722/a-fresh-pod-cast-savoring-springs-green-peas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1-1024x574.jpg\" alt=\"Peas. Photo: Sheri Castle for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sheri Castle, \u003ca href=\"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas\">Kitchen Window, NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#soup\">Chilled Garden Pea And Mint Soup\u003c/a>, \u003ca href=\"#dip\">Peas And Parmesan Dip\u003c/a> and \u003ca href=\"#rice\">Risi E Bisi (Rice And Peas)\u003c/a>.\u003c/p>\n\u003cp>Spring's little green garden peas were nearly done in by the tin can. Their unfortunate incarceration rendered them drab, mush and bleak. They tasted of the tinny can, if anything at all. Brilliant, beautiful, garden peas deserve better.\u003c/p>\n\u003cp>Behold fresh peas straight from the pod: emerald green and tender, yet with a gentle crunch. They taste sweet, green and grassy, with hints of garden soil (in a good way). However, they are vulnerable and have no patience; their sugars quickly regress to starch from the moment they are picked. No spring vegetable is more delightful when fresh and more disappointing when not. As Winston Churchill recalled, \"We lived very simply — but with all the essentials of life well understood and provided for — hot baths, cold champagne, new peas and old brandy.\"\u003c/p>\n\u003cp>Perhaps the best recipe for garden peas is really no recipe at all, but more of a procedure. Go to a garden, position yourself at the start of a ready row of peas, pluck a pod from the vine, open it, spill the peas into your mouth, pitch the pod over your shoulder and enjoy the feast. Repeat to the end of the row.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Little round peas have numerous names: green peas, sweet peas, spring peas, English peas, petit pois and garden peas. Each name tells part of their story. They are green, the good ones are sweet, they come up in the spring, many varieties hailed from England and France, and at one time they were grown only in kitchen gardens (as opposed to field peas grown among crops in the field). Humans have cultivated peas for at least 12,000 years, making them one of the earliest crops, but it was centuries before gardeners developed peas that could be eaten fresh instead of only dried.\u003c/p>\n\u003cp>Garden peas were once so expensive and dear that only royalty and the very wealthy could enjoy them. In the late 17th century, eating freshly shelled peas was a daring food craze in the court of King Louis XIV, where the elite popped them like pills and nibbled them as candy. \"This subject of peas continues to absorb all others, the anxiety to eat them, the pleasure of having eaten them and the desire to eat them again,\" Madame de Maintenon, wife of Louis XIV, wrote in 1696. \"It is both a fashion and a madness.\"\u003c/p>\n\u003cp>Thomas Jefferson was similarly smitten by green garden peas, having discovered them during his time in France. He's reported to have cataloged at least 50 varieties and grown at least 30 at Monticello. Jefferson's meticulous records and correspondence reveal that he competed with fellow growers as to who could serve the first bowl of peas each spring, sometimes letting his competitors believe they had won just to keep the game interesting.\u003c/p>\n\u003cp>Our lesson is that we must eat fresh peas in their seasonal prime, which is fleeting and rare. Even now, only 5 percent of all peas are sold and eaten fresh. The consolation prize is frozen peas. Few vegetables are more amenable to freezing. If frozen quickly after harvest, before they have a chance to decline, garden peas are able to retain all their color and nutritional value, most of their flavor and much of their texture. When freshly picked and shelled peas aren't available, frozen baby peas are almost always superior to so-called fresh peas that are several days old.\u003c/p>\n\u003cp>It's springtime. Give peas a chance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Chilled Garden Pea And Mint Soup\u003c/h3>\n\u003cfigure id=\"attachment_60903\" class=\"wp-caption aligncenter\" style=\"max-width: 393px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\" alt=\"Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\" width=\"393\" height=\"500\" class=\"size-full wp-image-60903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>I created this soup to serve warm, and it was pretty good. The next day when I pulled the leftover soup out of the refrigerator to reheat, I licked a little cold soup off the spoon. What an improvement. The chilly overnight rest mingled the flavors. The brightness of the peas really came through, and the mint mellowed into a hint rather than a punch. The soup held its lovely emerald green color. Voila, a chilled soup was born. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup chopped spring onions or baby leeks (white and tender green parts)\u003cbr>\nSalt\u003cbr>\n3 cups chicken or light-colored vegetable stock\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n1/2 cup half-and-half\u003cbr>\n3/4 cup lightly packed fresh mint leaves\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\nSour cream, for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large saucepan, melt the butter over medium heat. Stir in the onions and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a simmer. Add the peas and cook until they are barely tender, 5 to 8 minutes. Stir in the half-and-half, mint, salt, sugar and pepper and warm through.\u003c/p>\n\u003cp>Puree the soup in a blender (working in batches to not fill the blender more than half full) and return it to the pot, or puree it directly in the pot with an immersion blender.\u003c/p>\n\u003cp>Cool to room temperature, cover and refrigerate until well-chilled, at least 4 hours and preferably overnight. Stir well, check the seasoning and serve chilled, garnished with a dollop of sour cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dip\">\u003c/a>Recipe: Peas And Parmesan Dip\u003c/h3>\n\u003cfigure id=\"attachment_60902\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\" alt=\"Peas And Parmesan Dip. Photo: Sheri Castle for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas And Parmesan Dip. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>It's a dip for potato chips. It's a topping for crostini. It's a side dish to serve with garlicky lamb or glazed ham. In any guise, it's a bowl of bright green goodness. This dish needs a little lemon juice, but don't add it until right before serving because the acidity quickly dulls the bright green color. When serving this as a crostini topping, I like to spread the bread with a little fresh ricotta cheese or quark before spooning on the pea mixture. The delicate, creamy sweetness of the cheese is delicious with the citrusy peas.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups freshly shelled garden peas (from about 2 pounds of pods) or frozen peas\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 garlic clove\u003cbr>\n1 teaspoon finely grated lemon zest\u003cbr>\n1 tablespoon extra-virgin olive oil, preferably lemon-infused oil\u003cbr>\n1/2 cup lightly packed freshly grated Parmesan cheese, divided\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n1 tablespoon fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saucepan, simmer the peas and stock over medium heat until the peas are barely tender, 3 to 5 minutes. Use a slotted spoon to transfer the peas to the bowl of a food processor fitted with the metal blade and pulse to crush the peas, adding a little of the cooking liquid if needed to get them moving.\u003c/p>\n\u003cp>Add the garlic, zest, oil and 6 tablespoons of the Parmesan and pulse until the mixture is fairly smooth, but not pureed. It should be thick enough to serve as dip or eat with a fork. Add a little more cooking liquid or oil if needed. Season with salt and pepper. Transfer into a serving bowl.\u003c/p>\n\u003cp>Just before serving, stir in the lemon juice and sprinkle the remaining 2 tablespoons of Parmesan over the top. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Risi E Bisi (Rice And Peas)\u003c/h3>\n\u003cfigure id=\"attachment_60900\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\" alt=\"Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-60900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is a revered classic Venetian recipe that dates back to the days of the Doges, when it was prepared only on spring feast days. Even now, the dish tastes best when made with freshly picked and shelled spring garden peas, preserving its status as celebration fare. To stay true to its Venetian roots, try to find Vialone Nana rice, a variety from Venice, although regular Arborio and carnaroli are good, too. \u003c/em>\u003c/p>\n\u003cp>\u003cem>This simple yet sublime combination of rice and peas has Southern roots as well. During the formation of rice plantations in the Low Country sea islands of South Carolina and Georgia, Venetian rice farmers were brought in to design and manage the canals that irrigated the rice fields. Although many cultures contributed to the melting pot that would evolve into Southern cuisine, it's not hard to imagine that the Venetians brought along their penchant for mixing rice with legumes, a practice perfected in the classic Southern melting pot dish known as Hoppin' John. The rice they grew was named Carolina Gold and is still available in some stores and online. \u003c/em>\u003c/p>\n\u003cp>\u003cem>When served, \u003c/em>risi e bisi\u003cem> is brothy enough to warrant a spoon, landing it somewhere between Italian risotto or Southern purloo and a hearty soup. As is typical of much Italian and Southern home cooking, there are nearly as many techniques for making this dish as there are cooks. This is mine, although I often omit the ham. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 to 8 cups chicken stock\u003cbr>\n1 short thyme sprig\u003cbr>\n1 bay leaf\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup very finely chopped onion or shallots\u003cbr>\n1/4 cup diced pancetta or baked Virginia ham (about 2 ounces)\u003cbr>\n2 cups Arborio, Carolina Gold or other medium-grain rice (about 14 ounces)\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1/2 cup finely grated Parmesan\u003cbr>\n2 tablespoons finely chopped fresh flat-leaf parsley\u003cbr>\nKosher salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium saucepan, bring the stock to a very gentle simmer in. Drop in the thyme sprig and bay leaf. Keep warm over low heat.\u003c/p>\n\u003cp>In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in the pancetta and cook, stirring, until lightly browned, about 3 minutes. Add the rice and stir until each grain is coated and a little shiny, about 2 minutes.\u003c/p>\n\u003cp>Add 1 cup of the warm stock. Cook, stirring continuously, until the rice absorbs the stock. Continue adding stock in 1-cup increments, stirring continuously and waiting until the rice absorbs each addition before adding the next. After the third addition of stock, stir in the peas. As the rice cooks and swells, it will absorb the stock more slowly.\u003c/p>\n\u003cp>Continue adding stock and stirring until the rice is al dente and bathed in a little soupy broth. The entire process should take 20 to 25 minutes. You might have a little stock left over, but it is better for the dish to be a little too soupy than too dry. Discard the thyme and bay leaf.\u003c/p>\n\u003cp>Remove the pan from the heat. Stir in the olive oil, Parmesan and parsley. Season with salt and pepper and serve at once. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nSheri Castle is an award-winning food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise. Sheri hails from the Blue Ridge Mountains but has lived in Chapel Hill, N.C., for many years with her husband, daughter and beloved dog. She is fueled by farmers market fare and excellent bourbon. Check her out at \u003ca href=\"http://shericastle.com/\">shericastle.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60722/a-fresh-pod-cast-savoring-springs-green-peas","authors":["byline_bayareabites_60722"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_11086","bayareabites_3517","bayareabites_2141","bayareabites_200","bayareabites_10921"],"featImg":"bayareabites_60901","label":"bayareabites"},"bayareabites_27545":{"type":"posts","id":"bayareabites_27545","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27545","score":null,"sort":[1305817217000]},"guestAuthors":[],"slug":"pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta","title":"Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta","publishDate":1305817217,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ","status":"publish","parent":0,"modified":1305826795,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":831},"headData":{"title":"Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta | KQED","description":"Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta","datePublished":"2011-05-19T15:00:17.000Z","dateModified":"2011-05-19T17:39:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27545 http://blogs.kqed.org/bayareabites/?p=27545","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/19/pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta/","disqusTitle":"Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta","path":"/bayareabites/27545/pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27545/pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta","authors":["5016"],"categories":["bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_251","bayareabites_870","bayareabites_725","bayareabites_984","bayareabites_2141","bayareabites_8986"],"featImg":"bayareabites_27749","label":"bayareabites"},"bayareabites_26226":{"type":"posts","id":"bayareabites_26226","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26226","score":null,"sort":[1302879602000]},"guestAuthors":[],"slug":"sugar-snap-pea-salad-with-mint-almonds-and-caramelized-onions","title":"Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions","publishDate":1302879602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-10.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"406\" class=\"alignnone size-full wp-image-26232\">\u003cbr>\n\u003cem>Sugar Snap Pea Salad\u003c/em>\u003c/p>\n\u003cp>Spring Fever has officially hit. Mulch is in the air, mini-skirts are on the streets, and farmers' markets are in full bloom. \u003c/p>\n\u003cp>I couldn't resist these brilliant green \u003cstrong>sugar snap peas\u003c/strong> the other day. Sweet, crunchy, and juicy, I've even been chomping on them raw. Grassy and tender, they taste like pure Spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-2.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26227\">\u003cbr>\n\u003cem>Sugar Snap Peas\u003c/em>\u003c/p>\n\u003cp>Snap peas are a cross between snow peas and garden peas. Like the snow pea, the pods are edible; like the garden pea, the pods are round rather than flat. When sugar snap peas are young and in-season like they are now, you don't even need to \"de-string\" them (removing that pesky fibrous strand that runs lengthwise from tip to tip), making them perfect for an easy, light salad. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-6.jpg\" alt=\"Snap Pea Prep\" title=\"Snap Pea Prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26229\">\u003cbr>\n\u003cem>Snap Pea Prep\u003c/em>\u003c/p>\n\u003cp>I blanched the snap peas first for a few minutes before shocking them in an ice bath. This made them tender but still delightfully crunchy. For texture, I shelled half of them, popping out the little round peas, and then julienned the empty pods into matchsticks. The remaining half of the snap peas I left whole, although, you could certainly continue slicing up the whole bunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-3.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26228\">\u003cbr>\n\u003cem>Select the plumper/rounder snap peas to shell, they have larger peas inside.\u003c/em>\u003c/p>\n\u003cp>To the sugar snap peas, I added a handful of \u003cstrong>refreshing mint\u003c/strong>, \u003cstrong>toasted almonds\u003c/strong>, and sweet \u003cstrong>caramelized onions\u003c/strong>. The dish is finished off with a simple, brightly acidic vinaigrette of lemon, rice vinegar, and olive oil. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-8.jpg\" alt=\"onion\" title=\"onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26230\">\u003cbr>\n\u003cem>Onion to be caramelized\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This vibrant, fresh green salad is an interesting alternative to your normal leafy salad. It would also make a great substitution for coleslaw given all the crunchy textures.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem> A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-9.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26231 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 pound sugar snap peas\u003c/li>\n\u003cli class=\"ingredient\">1/2 medium onion\u003c/li>\n\u003cli class=\"ingredient\">1 handful fresh mint leaves (about 1/4 cup chopped) \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup almonds\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon lemon zest (from 1 lemon)\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons lemon juice (from 1/2 lemon)\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">Pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a pot of salted water to a rolling boil.\u003c/li>\n\u003cli>Meanwhile, chop the onion into half moon slivers. Allow to caramelize over medium-high heat in an oiled sautee pan (about 25 minutes).\u003c/li>\n\u003cli>Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young though, you won't have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. \u003c/li>\n\u003cli>Once the snap peas are cooled, strain them out and place half of them in a large bowl. Shell the other half, adding the peas to the bowl. Julienne the remaining pod shells lengthwise and add to the bowl.\u003c/li>\n\u003cli>Roughly chop the mint leaves. Toast and roughly chop the almonds. Add mint, almonds, and caramelized onions to the bowl.\u003c/li>\n\u003cli>Mix together the rice vinegar, olive oil, lemon juice and zest, and drizzle over the salad. Toss well, add salt and pepper to taste. Serve at room temperature or chilled. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. ","status":"publish","parent":0,"modified":1553555919,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":571},"headData":{"title":"Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions | KQED","description":"A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions","datePublished":"2011-04-15T15:00:02.000Z","dateModified":"2019-03-25T23:18:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26226 http://blogs.kqed.org/bayareabites/?p=26226","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/15/sugar-snap-pea-salad-with-mint-almonds-and-caramelized-onions/","disqusTitle":"Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions","path":"/bayareabites/26226/sugar-snap-pea-salad-with-mint-almonds-and-caramelized-onions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-10.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"406\" class=\"alignnone size-full wp-image-26232\">\u003cbr>\n\u003cem>Sugar Snap Pea Salad\u003c/em>\u003c/p>\n\u003cp>Spring Fever has officially hit. Mulch is in the air, mini-skirts are on the streets, and farmers' markets are in full bloom. \u003c/p>\n\u003cp>I couldn't resist these brilliant green \u003cstrong>sugar snap peas\u003c/strong> the other day. Sweet, crunchy, and juicy, I've even been chomping on them raw. Grassy and tender, they taste like pure Spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-2.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26227\">\u003cbr>\n\u003cem>Sugar Snap Peas\u003c/em>\u003c/p>\n\u003cp>Snap peas are a cross between snow peas and garden peas. Like the snow pea, the pods are edible; like the garden pea, the pods are round rather than flat. When sugar snap peas are young and in-season like they are now, you don't even need to \"de-string\" them (removing that pesky fibrous strand that runs lengthwise from tip to tip), making them perfect for an easy, light salad. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-6.jpg\" alt=\"Snap Pea Prep\" title=\"Snap Pea Prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26229\">\u003cbr>\n\u003cem>Snap Pea Prep\u003c/em>\u003c/p>\n\u003cp>I blanched the snap peas first for a few minutes before shocking them in an ice bath. This made them tender but still delightfully crunchy. For texture, I shelled half of them, popping out the little round peas, and then julienned the empty pods into matchsticks. The remaining half of the snap peas I left whole, although, you could certainly continue slicing up the whole bunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-3.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26228\">\u003cbr>\n\u003cem>Select the plumper/rounder snap peas to shell, they have larger peas inside.\u003c/em>\u003c/p>\n\u003cp>To the sugar snap peas, I added a handful of \u003cstrong>refreshing mint\u003c/strong>, \u003cstrong>toasted almonds\u003c/strong>, and sweet \u003cstrong>caramelized onions\u003c/strong>. The dish is finished off with a simple, brightly acidic vinaigrette of lemon, rice vinegar, and olive oil. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-8.jpg\" alt=\"onion\" title=\"onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26230\">\u003cbr>\n\u003cem>Onion to be caramelized\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This vibrant, fresh green salad is an interesting alternative to your normal leafy salad. It would also make a great substitution for coleslaw given all the crunchy textures.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem> A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-9.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26231 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 pound sugar snap peas\u003c/li>\n\u003cli class=\"ingredient\">1/2 medium onion\u003c/li>\n\u003cli class=\"ingredient\">1 handful fresh mint leaves (about 1/4 cup chopped) \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup almonds\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon lemon zest (from 1 lemon)\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons lemon juice (from 1/2 lemon)\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">Pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a pot of salted water to a rolling boil.\u003c/li>\n\u003cli>Meanwhile, chop the onion into half moon slivers. Allow to caramelize over medium-high heat in an oiled sautee pan (about 25 minutes).\u003c/li>\n\u003cli>Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young though, you won't have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. \u003c/li>\n\u003cli>Once the snap peas are cooled, strain them out and place half of them in a large bowl. Shell the other half, adding the peas to the bowl. Julienne the remaining pod shells lengthwise and add to the bowl.\u003c/li>\n\u003cli>Roughly chop the mint leaves. Toast and roughly chop the almonds. Add mint, almonds, and caramelized onions to the bowl.\u003c/li>\n\u003cli>Mix together the rice vinegar, olive oil, lemon juice and zest, and drizzle over the salad. Toss well, add salt and pepper to taste. Serve at room temperature or chilled. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26226/sugar-snap-pea-salad-with-mint-almonds-and-caramelized-onions","authors":["5037"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2141","bayareabites_1815","bayareabites_8986","bayareabites_9189"],"label":"bayareabites"},"bayareabites_3570":{"type":"posts","id":"bayareabites_3570","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3570","score":null,"sort":[1242397045000]},"guestAuthors":[],"slug":"i-hated-peas","title":"I Hate(d) Peas","publishDate":1242397045,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/peas-and-feta.jpg\" alt=\"green pea and feta salad\" title=\"green pea and feta salad\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-3571\">Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\u003c/p>\n\u003cp>I never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a \u003cem>terror\u003c/em> of peas as a child.\u003c/p>\n\u003cp>That's more like it.\u003c/p>\n\u003cp>I would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas, for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\u003c/p>\n\u003cp>I would spend the hours before dinner time hiding in my room, wondering what I had done to deserve something as hideous and traumatizing as beef stew made with a heavy dose of frozen Green Giant peas. When finally lured to the table with threats of punishment, I would sit quietly with my eyes puffy from crying and my hands sore from wringing, and think to myself, \"What greater punishment is there than a plateful of stringy beef dotted with disintegrating potatoes, carrots, and grey-green peas?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I couldn't think of anything.\u003c/p>\n\u003cp>I would drink several glasses of milk trying to get the stuff down without having it immediately brought back up. Nights would be sleepless knowing those little green monsters were inside of me.\u003c/p>\n\u003cp>As I grew a little older, I learned to work my way around the peas. My place at the dinner table was closest to the Tomorrowland-blue napkin holder. I would line my lap with three or four napkins and, when my mother wasn't looking, dump a forkful onto my semi-protected pants. The warmth of the stew caused an unexpectedly pleasant sensation, which I will not go into here.\u003c/p>\n\u003cp>When my lap was full of warm stew, I would quietly fold up my bundle with one hand while trying to keep the dogs' noses out of my crotch with the other, and politely ask if I might be excused to go to the pantry cupboard, which was where we kept our trash bin, cereal, dog food, and was, coincidentally, very near my mother's seat at the table. I would walk around the table, past my brother who was more than likely too busy separating all the ingredients on his plate and then eating each one in alphabetical order to notice what I was doing in my lap, past my sister and her glass of Mountain Dew that she could not seem to drink without tinting it some even-more-unnatural color with Schilling food coloring, and over to the cupboard, where I would pause and give a thoughtful look at the childhood growth markers that covered the inside of the door. When I thought my mother wasn't looking, I would drop my bundle into the garbage.\u003c/p>\n\u003cp>This ritual would be repeated at least two more times during the meal.\u003c/p>\n\u003cp>I don't know who I thought I was kidding. Certainly not my mother. Apparently, she just go tired of fighting with me over the peas and the stew, so she let me carry on my charade-- it freed her from an annoying confrontation, it freed me from having to eat peas, and it freed everyone from having to listen to me cry and gag.\u003c/p>\n\u003cp>Win-win-win.\u003c/p>\n\u003cp>And now, I am an almost-40 year-old man eating peas. Why? I have no real idea. Perhaps I just grew out of hating them.\u003c/p>\n\u003cp>Then again, I may have this salad to thank...\u003c/p>\n\u003cp>\u003cstrong>Green Pea and Feta Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>There are a few seasonal dishes we obsess about at work. This is one of them. Towards the end of every March, someone will ask our chef, Erik Cosselmon, this question: \"Are peas in season yet?\" The question will be repeated about every two days until peas do finally make their appearance. I never thought I would join the ranks of pea-loving waiters, but I have.\u003c/p>\n\u003cp>It's an embarrassingly easy salad to make (apart from shelling the peas). The saltiness of the feta that has been creamed together with good olive oil mixes with the sweet burst of the peas as they pop inside your mouth (which is one of the things I hated about them as a child) makes for a remarkable combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh English or Snap peas (typically, one pound of peas in their pod yields 1 cup of shelled peas)\u003c/p>\n\u003cp>About 1/3 cup feta, crumbles (Greek. Use Greek feta. Really.)\u003c/p>\n\u003cp>2 to 3 tablespoons of extra virgin olive oil (I will give you a pass if you don't use the Greek stuff here)\u003c/p>\n\u003cp>The juice of 1/2 lemon\u003c/p>\n\u003cp>a small handful of both chopped mint (or cilantro) and scallion for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Blanch peas is simmering water for 1 to 2 minutes (they should appear bright green). Remove the peas and place them in an ice bath to prevent further cooking. Cool and drain.\u003c/p>\n\u003cp>2. In a medium-sized bowl, cream together the feta cheese and olive oil, but not obsessively. lumps are both texturally necessary and attractive. Add peas and mix enough to coat them thoroughly with the feta and oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. To serve, place pea mixture in a serving-appropriate dish, squeeze the lemon over it, and garnish with mint and scallion. If you are making this dish in advance, I would advise you to add the lemon only just prior to serving. If left in contact with the peas for a long time, the lemon will turn them an unappetizing color. Just think about what lemon juice does to very dark-haired people when they rub it in their hair and then go out in the sun. Sort of like \u003ca href=\"http://www.sun-in.com/matrix.asp\">Sun In\u003c/a>, but organic.\u003c/p>\n\n","blocks":[],"excerpt":"Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\r\n\r\nI never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a \u003cem>terror\u003c/em> of peas as a child.\r\n\r\nThat's more like it.\r\n\r\nI would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas,for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\r\n","status":"publish","parent":0,"modified":1241907730,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1009},"headData":{"title":"I Hate(d) Peas | KQED","description":"Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\r\n\r\nI never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a terror of peas as a child.\r\n\r\nThat's more like it.\r\n\r\nI would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas,for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"I Hate(d) Peas","datePublished":"2009-05-15T14:17:25.000Z","dateModified":"2009-05-09T22:22:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3570 http://blogs.kqed.org/bayareabites/?p=3570","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/15/i-hated-peas/","disqusTitle":"I Hate(d) Peas","path":"/bayareabites/3570/i-hated-peas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/peas-and-feta.jpg\" alt=\"green pea and feta salad\" title=\"green pea and feta salad\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-3571\">Look at me, I'm eating peas. I'm nearly 40 years old and I'm eating peas. Who says middle-aged men don't have growth spurts?\u003c/p>\n\u003cp>I never cared for peas as a child. Perhaps that's too mildly put. I had always hated peas. No, still not enough. I had a \u003cem>terror\u003c/em> of peas as a child.\u003c/p>\n\u003cp>That's more like it.\u003c/p>\n\u003cp>I would not touch them, I hated looking at them, and I certainly would never eat them. If I saw them on television, I would either cover my eyes or run from the room, just as I did anytime I saw two people kissing. Peas, for no good reason, caused me acute emotional distress. When it was beef stew night in our household, I thought my mother was making it specifically to torture me.\u003c/p>\n\u003cp>I would spend the hours before dinner time hiding in my room, wondering what I had done to deserve something as hideous and traumatizing as beef stew made with a heavy dose of frozen Green Giant peas. When finally lured to the table with threats of punishment, I would sit quietly with my eyes puffy from crying and my hands sore from wringing, and think to myself, \"What greater punishment is there than a plateful of stringy beef dotted with disintegrating potatoes, carrots, and grey-green peas?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I couldn't think of anything.\u003c/p>\n\u003cp>I would drink several glasses of milk trying to get the stuff down without having it immediately brought back up. Nights would be sleepless knowing those little green monsters were inside of me.\u003c/p>\n\u003cp>As I grew a little older, I learned to work my way around the peas. My place at the dinner table was closest to the Tomorrowland-blue napkin holder. I would line my lap with three or four napkins and, when my mother wasn't looking, dump a forkful onto my semi-protected pants. The warmth of the stew caused an unexpectedly pleasant sensation, which I will not go into here.\u003c/p>\n\u003cp>When my lap was full of warm stew, I would quietly fold up my bundle with one hand while trying to keep the dogs' noses out of my crotch with the other, and politely ask if I might be excused to go to the pantry cupboard, which was where we kept our trash bin, cereal, dog food, and was, coincidentally, very near my mother's seat at the table. I would walk around the table, past my brother who was more than likely too busy separating all the ingredients on his plate and then eating each one in alphabetical order to notice what I was doing in my lap, past my sister and her glass of Mountain Dew that she could not seem to drink without tinting it some even-more-unnatural color with Schilling food coloring, and over to the cupboard, where I would pause and give a thoughtful look at the childhood growth markers that covered the inside of the door. When I thought my mother wasn't looking, I would drop my bundle into the garbage.\u003c/p>\n\u003cp>This ritual would be repeated at least two more times during the meal.\u003c/p>\n\u003cp>I don't know who I thought I was kidding. Certainly not my mother. Apparently, she just go tired of fighting with me over the peas and the stew, so she let me carry on my charade-- it freed her from an annoying confrontation, it freed me from having to eat peas, and it freed everyone from having to listen to me cry and gag.\u003c/p>\n\u003cp>Win-win-win.\u003c/p>\n\u003cp>And now, I am an almost-40 year-old man eating peas. Why? I have no real idea. Perhaps I just grew out of hating them.\u003c/p>\n\u003cp>Then again, I may have this salad to thank...\u003c/p>\n\u003cp>\u003cstrong>Green Pea and Feta Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>There are a few seasonal dishes we obsess about at work. This is one of them. Towards the end of every March, someone will ask our chef, Erik Cosselmon, this question: \"Are peas in season yet?\" The question will be repeated about every two days until peas do finally make their appearance. I never thought I would join the ranks of pea-loving waiters, but I have.\u003c/p>\n\u003cp>It's an embarrassingly easy salad to make (apart from shelling the peas). The saltiness of the feta that has been creamed together with good olive oil mixes with the sweet burst of the peas as they pop inside your mouth (which is one of the things I hated about them as a child) makes for a remarkable combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups fresh English or Snap peas (typically, one pound of peas in their pod yields 1 cup of shelled peas)\u003c/p>\n\u003cp>About 1/3 cup feta, crumbles (Greek. Use Greek feta. Really.)\u003c/p>\n\u003cp>2 to 3 tablespoons of extra virgin olive oil (I will give you a pass if you don't use the Greek stuff here)\u003c/p>\n\u003cp>The juice of 1/2 lemon\u003c/p>\n\u003cp>a small handful of both chopped mint (or cilantro) and scallion for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Blanch peas is simmering water for 1 to 2 minutes (they should appear bright green). Remove the peas and place them in an ice bath to prevent further cooking. Cool and drain.\u003c/p>\n\u003cp>2. In a medium-sized bowl, cream together the feta cheese and olive oil, but not obsessively. lumps are both texturally necessary and attractive. Add peas and mix enough to coat them thoroughly with the feta and oil.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. To serve, place pea mixture in a serving-appropriate dish, squeeze the lemon over it, and garnish with mint and scallion. If you are making this dish in advance, I would advise you to add the lemon only just prior to serving. If left in contact with the peas for a long time, the lemon will turn them an unappetizing color. Just think about what lemon juice does to very dark-haired people when they rub it in their hair and then go out in the sun. Sort of like \u003ca href=\"http://www.sun-in.com/matrix.asp\">Sun In\u003c/a>, but organic.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3570/i-hated-peas","authors":["5017"],"categories":["bayareabites_12"],"tags":["bayareabites_2173","bayareabites_2141","bayareabites_1815","bayareabites_2142"],"label":"bayareabites"},"bayareabites_3712":{"type":"posts","id":"bayareabites_3712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3712","score":null,"sort":[1242137864000]},"guestAuthors":[],"slug":"spring-farmers-market-highlights","title":"Spring Farmers Market Highlights","publishDate":1242137864,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3713\">\u003c/p>\n\u003cp>It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month:\u003c/p>\n\u003cp>\u003cstrong>CHERRIES\u003c/strong>\u003c/p>\n\u003cp>Cherries are making their way to the market, and should be available for approximately a month. We usually see the Brooks variety cherry first which is a crisp, tart cherry. That will be followed by Bing cherries, Rainier and sour cherries among other varieties. I am partial to Bing cherries from \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranch\u003c/a> -- Mr. Lagier brings them to the market when they're perfectly ripe and delicious. This year, I will be keeping an eye out for sour cherries, as they make for a delicious \u003ca href=\"http://www.saveur.com/article/drink-recipes/Brandied-Cherries\">brandied fruit\u003c/a> which can then be used throughout the year for cocktails and desserts.\u003c/p>\n\u003cp>\u003cstrong>POTATOES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n","blocks":[],"excerpt":"It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month.","status":"publish","parent":0,"modified":1241900757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":494},"headData":{"title":"Spring Farmers Market Highlights | KQED","description":"It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring Farmers Market Highlights","datePublished":"2009-05-12T14:17:44.000Z","dateModified":"2009-05-09T20:25:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3712 http://blogs.kqed.org/bayareabites/?p=3712","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/12/spring-farmers-market-highlights/","disqusTitle":"Spring Farmers Market Highlights","path":"/bayareabites/3712/spring-farmers-market-highlights","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3713\">\u003c/p>\n\u003cp>It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month:\u003c/p>\n\u003cp>\u003cstrong>CHERRIES\u003c/strong>\u003c/p>\n\u003cp>Cherries are making their way to the market, and should be available for approximately a month. We usually see the Brooks variety cherry first which is a crisp, tart cherry. That will be followed by Bing cherries, Rainier and sour cherries among other varieties. I am partial to Bing cherries from \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranch\u003c/a> -- Mr. Lagier brings them to the market when they're perfectly ripe and delicious. This year, I will be keeping an eye out for sour cherries, as they make for a delicious \u003ca href=\"http://www.saveur.com/article/drink-recipes/Brandied-Cherries\">brandied fruit\u003c/a> which can then be used throughout the year for cocktails and desserts.\u003c/p>\n\u003cp>\u003cstrong>POTATOES\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3712/spring-farmers-market-highlights","authors":["5019"],"categories":["bayareabites_1874","bayareabites_95","bayareabites_60"],"tags":["bayareabites_2159","bayareabites_307","bayareabites_656","bayareabites_14747","bayareabites_500","bayareabites_2160","bayareabites_2162","bayareabites_2141","bayareabites_300","bayareabites_2161","bayareabites_2163"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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