Fresh English peas, or shelling peas, have arrived at our market to herald spring weather. Raw or cooked, peas add wonderful flavor, texture, and color.

Look for English peas that are bright green and crisp. Time is of the essence when it comes to fresh peas, which are best right after they’ve been picked. As time passes, the sugar converts to starch and can result in hard, mealy peas. And, if you don’t have plans to eat the peas right away, store the unshelled peas in a plastic bag in the fridge for up to three days

We love peas simmered until just tender and served with butter and good salt as a side dish. Try them in anything “primavera,” or in a spring risotto. Or let cooked peas cool slightly, and toss them with a diced avocado and roughly chopped cilantro. In recipes, allow one pound of peas for one cup shelled.

Here are two of our favorite recipes that highlight the flavor and color of beautiful, green peas:

Spring Pea Soup with Burrata
Ragout of Fava Beans, Peas, and Asparagus with Pecorino & Crispy Prosciutto