With each season come fruits and vegetables so distinctly themselves that we can't help but use them in as many dishes as we can, for as many meals as we can, before the season fades into the next. In the summer, it's tomatoes and raspberries. In the fall, it's mushrooms and apples. In the winter, it's beets and citrus. And in the spring, it's strawberries -- and peas.
Each part of the pea plant -- the tiny peas themselves, their shoots, even their pods (which can be simmered to make a broth) -- tastes of the sweet, sunny days of spring. Here are 8 ways to use them, before spring becomes summer.
- See more asparagus recipes to take advantage of spring's bounty.
- Check out our Spring Greenmarket Feast.
- Got a question in the kitchen? The Food52 Hotline is here to help!
Support HuffPost
Support HuffPost
Already contributed? Log in to hide these messages.