Among the bounty from the Fisher Hill Farm CSA this week were English Peas and Spring Onions.
The recipe comes from Joshua McFadden’s 2018 James Beard Award Winning book, Six Seasons: A New Way with Vegetables. It is absolutely scrumptious.
(I am eagerly awaiting his new book, out this October, Grains for Every Season: Rethinking Our Way with Grains.)
My peas had been picked a few days ago, so I quickly heated them through to reduce any starchiness and enhance their innate pea-ness. I didn’t have mint (which would have been so yummy) so I used some fresh thyme instead. I made whipped ricotta to use in this recipe, super simple, and can be used for so many other things! I used Wegman’s Organic Sourdough Miche and it was perfect for this dish.