It must be the ubiquity of sugarsnap peas, but ordinary sweet peas in the pod are getting harder and harder to find. Every now and then they pop up at the supermarket and, more regularly, at the farmer's market. The best have just been picked that same morning, you get them home, out of the pod, and into the pot as fast as you can. But I like them even when they've gotten a little mealy, or, as I prefer to say it, "meaty." These are that, and very good they were, and cooked just to perfection.
I put them in a small skillet with a cover, along with a nice pat of butter, a grinding of black pepper, and a generous pinch of salt. Then I add a quarter cup of cold water, cover the pan, bring the contents up to a boil, lower the heat, and let everything cook until the water is gone...about 12 mi).nutes. At this point, I try a pea -- if they need more cooking, I add another 2 tablespoons of water, and cook that off. The idea is to keep the flavor with the peas. When done, there's nothing there but them...buttered, salted, and peppered. Eaten this way, I'd rate them up there with asparagus. They're specialness is just wasted when they're stuck on one side of the dinner plate-- which is why they're such a lovely mi).dnight snack