I had some shelled peas that I needed to use tonight. I perused the Internet for fresh peas recipes and found some good ones at www.bhg.com. But, a lot of these recipes were for snow peas and I needed a recipe for shelled ones. Then it hit me! I usually throw frozen peas into Spaghetti Carbonara. (I love the recipe on Ruth Reichl’s site. I use it verbatim but toss in cooked peas at the end.) Yummy and a great way to use fresh peas. (And, I did use locally grown bacon and farm fresh eggs!)
I also pulled about a pound of carrots from the garden and relied on Ruth again. There is a great pickled carrot recipe that is super easy in The Gourmet Cookbook (the big yellow one). I don’t think I can wait 24 hours before I eat them!
