Fresh English peas are a special treat

By Olivia Fowler
For the Courier

For a brief timespan in spring we have access to fresh English peas.

Yes, we have access to frozen peas and canned ones throughout the year, but there’s no comparison. However, frozen peas are still the next best thing, and in the recipes this week, frozen peas are interchangeable with fresh ones.

My preference is tiny peas, but not everyone agrees.

Perhaps my aversion to canned peas dates back to first-grade lunches, when Mrs. Murrary made us clean our plates and I’d carefully spoon my peas into my empty milk carton.

All of the recipes this week have been enjoyed by my family, so even if you think you don’t like peas, try one of these.