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Peas, Wonderful Peas!


We scanned the market vendor stalls and spotted our guy down the aisle–and, just as importantly, his big blue cooler.

“I can see them!” I shouted back over my shoulder, doing my best to move forward through the Saturday morning crowd without kicking a stroller or bumping a shopper. “He has the peas!”

I was sad that the party last weekend was just a shade too early to incorporate this personal highlight of the early local produce season. As a 2 lbs bag of already-shelled deliciousness was filled for me, the ladies behind us wondered how on earth you could use that much in a week. I wanted to reach into my supply and just grab a handful for them to snack on raw, but even I recognized in the moment that that would have been…weird.

Meanwhile, in addition to last week’s Mint Pea Soup and just crunching down on the little darlings straight out of the fridge, here are a few other things to do with peas. If you have a great pea recipe, please drop it in the comments. I’ll have another 2 lbs to deal with next week!

Mint Pea Dip (pictured above, left). I still had mint leftover from the party, so I whipped this up (literally–it took about 5 minutes, including blanching time) for a snack last night. It’s minty, garlicky, springtime in a bowl.

Crushed Peas with Tahini Possibly my favorite pea recipe, but I’ll have to keep testing that–for science!

Pea Pesto Crostini Haven’t tried this one yet, but it sure looks tasty.

Springing Into the Season


To introduce ourselves to Baltimore, Three Points Kitchen threw its second real-world, y’all-come-on-over event this past Sunday. Friends from far and near were kind enough to stop by and sample our kitchen’s offerings.

It was a Mad Hatter Tea Party of sorts, celebrating the arrival of the fresh produce of the season–bright pea and mint soup, roasted rhubarb, pencil-thin asparagus with wasabi dressing, duck egg salad on slices of warm baguette fresh from the oven, and radishes, baby greens, and homemade lemon butter slathered over just-baked rye bread. Plus sweets worthy of the Queen of Hearts, if we do say so ourselves.

We stopped just shy of breaking out the croquet mallets. The local Waverly Farmers Market provided most of the produce, including beautiful strawberries from the Eastern Shore that we topped with a St. Germaine Crème Anglaise. And just a few minutes shy of closing, the always-friendly staff at the Wine Source helped us procure all the parts of the Light Guard Punch we served alongside a watermelon lemonade for the abstainers in the crowd.

Want to try out what we ate? Here are a few of the recipes (if you have questions, just post ’em in the comments):

Chilled English Pea-Mint Soup

(N.B.: If you have 2 pints of heavy cream, you can make your own butter and use the remaining buttermilk to make this soup. It’s foodie pretension taken to the limit, but also incredibly satisfying kitchen crafting. If you don’t gloat too much about it, it’s really just 100% tasty.)

Asparagus with Wasabi-Mayonnaise Dip

Cornmeal Parmesan and Poppy Seed Crackers

French(ish) Baguettes

Graham Crackers

Rye Bread

Braided Lemon Bread

Spinach and Mushroom Phyllo Dough Triangles

Rhubarb Penuche Tart

Tiger Tea Cakes

St. Germaine Crème Anglaise

Light Guard Punch

Watermelon Lemonade

And finally, this post gave me the idea to embed a peony in a block of ice to float in the punch–a highly recommended decorative touch. Wish I had gotten a photo snap before it melted away.

That Kind of Weekend


Yesterday, I bought a single tomato for $2.50.

“Where did they come from?” I asked the vendor, the small box of red fruit clearly hypnotizing me. Thankfully, he didn’t look at me like I was  completely crazy and just assured me they were fresh picked out of the farm’s greenhouse, not snuck in on a truck from Mexico. Glancing at the $5/lb price tag, I counted my dollar bills and said I’d take one.

Now, as a child of Ohio’s yearly tomato abundance, the insanity of this purchasing decision did not escape me, but the tease of what would be coming in the weeks ahead, produce-wise, was too tempting to resist.

I also needed some reward for having walked the 2 miles to the market in a grey mist of rain that promises not to give up on our fair neighborhood until Thursday. Once I returned home with my goods, however, I found I didn’t really want to cook anything too much, the taste of what it was already seeming like more than enough. So I roasted the asparagus with just a bit of olive oil and salt, sauteed garlic and the hot pink radishes just long enough to kill off some of their bitter bite, and made up a pan pizza smothered in spinach, mushrooms, spring onions, and my favorite dill cheddar.

Once the oven is hot, I find it nearly impossible to not just keep going, so I baked off a loaf of whole wheat bread for Brian and some muffins for myself. I’ve been eating poorly while the husband has been away, so a quick baked good stuffed with what I could find leftover in the fridge and pantry (in this case, carrots, pecans, cranberries, and a fist full of unsweetened coconut) seemed like a pleasant way to get back on track after weeks of only buttered toast for breakfast. Fresh yogurt and a batch of cold brewed coffee are setting up now, so the house is stocked full of welcoming treats and this week’s bounty has thoroughly been put to use.

Except for that tomato. It’s so damn pretty I’m kind of afraid to eat it.

Spring, Edible Edition


Despite the grey skies and the steady drizzle, I would not be stopped from eating spring even if I couldn’t exactly enjoy it yet. Once those bundles of just-picked Maryland asparagus and (not exactly local but close enough) North Carolina strawberries were spotted, all inclement weather was forgotten and the market scores were hauled home for a feast to celebrate the season.

Though I had been unable to really strategize as I dodged rain drops and chatted with my favorite vendors, once home with a bag of fresh veggies and eggs, a Portobello and Asparagus Quiche seemed the way to go. The bright bunch of asparagus was blanched and the tops nipped off before slicing up the rest. The spring onions and the portobello mushrooms were sauteed in a bit of oil and butter, tossed with thyme, mixed with salt and pepper, and left to cool on the back burner. And I went back to my standby savory pastry crust because I love how it puffs up around the edges of the plate.

After a freeze and a 15 minute pre-bake of the crust at 450F, I beat 5 eggs with a scant cup of whole milk and a half cup of roughly grated Parmesan (the only cheese in the house, though the combo proved to be quite tasty). Mixed in the cooled veggies and poured it all into the shell. Topped it off with the asparagus tips and popped it back into the oven, temp lowered to 325F. Mine took about 50 minutes to puff up and brown ever so slightly. It was delicious, and the sun even peeked out. Maybe it wanted a bite.

Though the strawberries could have been left well enough alone, I did have a stash of almond flour in the freezer and was making a pastry crust already, so whirling up a topping and popping it into the oven seemed like a perfectly reasonable way to finish this late afternoon lunch on a sweet note.