Despite the fact that my children usually are not but on summer time break and despite the fact that I, as an grownup, wouldn’t have a factor referred to as a summer time break, I’ve apparently helped myself to 1. I’m sneaking off to the seaside on weekdays (oops), studying novels, gorging myself on cherries and crisp-from-the-market cucumbers, taking part in noon tennis like a woman who lunches, and getting vexed once I obtain work-related emails and texts. [“Alex, why are they texting me on a Sunday?” “Deb, it’s Tuesday.”]

I went to the small Greenmarket in my neighborhood yesterday with no plan besides to purchase extra cucumbers and cherries and hoped I’d discover one thing inspiring, forgetting that in June, all the pieces is. I used to be filling my bag with three forms of zucchini, peaches, onions, sugar snaps, inexperienced and yellow beans, beefsteak tomatoes, and contemporary peas once I noticed the chef-owner of a favourite neighborhood restaurant throughout the desk. As I’m incapable of not excitedly prattling on about cooking the second I see the smallest even completely unsolicited alternative to, I requested what he was planning on doing with the romano beans he was bagging (stress cook dinner, it seems — so cool!) and I used to be about to ask him if he’d ever grilled peas of their pods entire and eaten them like edamame… and abruptly realized that I don’t suppose I’ve ever informed you that we ought to be grilling peas of their pods entire and consuming them like edamame. So I rushed residence to do exactly that, delighted to have succeeded find one thing to maintain my deal with work for the remainder of the afternoon.

That’s it, by the way in which; that’s the recipe. I first noticed the strategy in Susan Spungen’s Open Kitchen cookbook years in the past and it stays a favourite as a result of it’s wildly easy. The peas cook dinner completely contained in the pod with out ever getting mushy. I don’t use a vegetable grilling basket since they’re massive sufficient to simply stretch throughout grates. And the salty charred-edge sweet-centered outcomes flip individuals who suppose they don’t like peas into individuals who lick a plate of them clear. (Even Frances!) It’s a enjoyable factor to convey to a barbecue, as I’ll this afternoon so everybody can eat them sizzling off the grill. You possibly can serve them two methods: 1. Entire, simply sprinkled with just a little salt, pepper flakes, and lemon zest. Or 2. You possibly can peel again half of the pod, exposing the candy little peas inside, and sprinkle them with all the above and in addition some contemporary mint and crumbled salty cheese, since they’re now on just a little “raft” that may assist transit these scrumptious extras immediately into your mouth.

Podcast

Podcast! The ninth episode of my new podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is in and out it, we’re answering reader questions and mail. It’s enjoyable! It’s random! And it’s simply half one among two. You possibly can take heed to it wherever you get your podcasts and I’ve arrange a podcast tab/web page the place you’ll be able to sustain on it right here, too. Now we have new episodes each two Mondays– I hope you get pleasure from listening alongside.