By Chef Jeremy Maclachlan

Spring has sprung and the peas are winding their way up trellises across the Pacific Northwest. My favorite type of pea out there is the English pea. These little pearls of sweetness are great right off the vine and wonderful to eat with many different pasta dishes or in your favorite salad. This month I want to give you tips on how to cook peas properly, and also recipes to use for other parts of the pea plant, including the vines and the pods. Be sure to take a look at Kathy Kingen's blog on why peas are good for you!

Blanch Away!

Peas need to be cooked correctly, meaning not over and not under. If you overcook your peas then they turn grey and lose their flavor, but if you undercook them the sweet flavor is lost. Here is what you need to do:

• Bring a half gallon of water, one tablespoon of salt and the juice of one lemon to a boil.
• Place your peas in the boiling water and cook for one minute.
• Strain the peas and run them under cold water.
• Once your peas are cold, be sure to drain them well.
• They are ready to throw in your cooked pasta, toss in a salad or sauté with butter and sea salt!

Don't Compost Your Vines!

The vines that peas grow have a really nice asparagus-earthy flavor to them. At the end of the season when the plants are no longer producing pea pods, grab the vines and rinse them like you would your greens. Next sauté them with garlic, white wine, bacon and finish with a little butter. This is an amazing side to any dish.

How to Use the Pea Pods

Although fibrous, pea pods can be used in cooking. I like to use them when I make chicken or vegetable stock. You can also blanch them (as explained above) but increase the cooking time to 4 minutes. Then dust the pea pods in flour and fry them for a nice crunchy snack.