Yesterday when my daughter and I (Litsa) visited the local cafe/hotel in Zitsa, Greece, the owner’s wife was there shelling these tiny marvelous, green peas. Instantly, my five year old was drawn to the pods and learned how to shell them along with Irene.
Many of the local cafes, taverns, etc. in the villages in Greece grow their own vegetables that they serve to their customers. Peas, squash, tomatoes, cucumbers, onions, and other garden fresh delights are in season here this summer.
My daughter’s experience with these little pearly greens reminded me of Redbook‘s Home Inspiration (July 2013) notes, “Not only are they delicious but fresh peas—you know the ones that come in a pod—keep the kids busy shelling while you’re getting dinner ready. Throw peas into boiling water until barely cooked (about two minutes), then try one of these ideas: mash them with fresh mint and a pat of butter; make a sandwich spread by pureeing them with olive oil, lemon zest, salt and pepper; or combine them with fresh ricotta cheese and salt, spread on a piece of crusty bread and drizzle with honey.”
We enjoy peas year round especially in a delightful Mediterranean dish (pictured above) called, “Arakas” that is made with peas, onions, tomatoes, carrots, potatoes, olive oil, and spices—–additionally, artichoke hearts can be added to the dish. There are many variations to this dish that can serve many or just two.
Photo Credit: SheBlogs.eu.
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