I have never been initially attracted to this “mint and peas” flavor combo that seems so popular, but perhaps I’ll give it a try with this. If I may ask—why were you initially distrustful of the cookbook, and why is it strange?
Hey Erica- Strange was referring to the unchefiness of the book. I didn’t like the look of the book, which made me distrust it. Also, Marden has this kind of celebrity status (her whole family, really) that I am always distrustful of, but that is probably just a personal problem. ; ) And anyway, she seems lovely after reading the book.
Confession: I saw you post a picture of these a few weeks ago on Instagram with no recipe, and I tracked down the recipe by finding Melia’s book on Amazon and using the “click to look inside” feature to get to it!! I made it and almost emailed you to thank you. SO DANG GOOD!!! After eating mass quantities of these peas by themselves I invented a whole salad to put them on. Can’t remember what all was in it now, but it involved lettuce, cherries, parmesan and lemon juice. It was amazing. Great choice!! Thank youuuu!!
Also, I am feeling very similar frustration at the farmers market right now! After so many fall/winter/even spring months of faithfully cooking root vegetables and winter greens (we have good markets all winter here in Seattle–we’re lucky– but I can only eat so many apples) I am almost upset by the summer abundance now that is so fleeting!! Found out this week that strawberries are already over. WHAT?!?! So sad. Eat up.
Le boyfriend is obsessed with snap peas. He will love this! And mint is the fastest growing herb on my balcony. It will be a good break from my current favorite snack: fried chickpeas. Thanks for the inspiration!
Time is of the essence indeed. I don’t think I saw any snap peas at the market this weekend, and my own out back are dwindling (will have to plant a double-row next year). I love the idea of these though–they’d have been perfect for snacking on on a sweltering day like this. I’ll have to remember for next year.
I’m so glad to learn that you feel the Panic, too. Now that I live further south, it’s a little less pressing, but I still feel that way about peaches and tomatoes: I must eat them ALL NOW. While I can.
I really relate to distrust of chef cookbooks – often they’re not that useful for the home cook – too many fancy techniques and ingredients. I love mint with peas but I’ve never infused oil with mint it all looks pretty delightful and simple to me