INGREDIENTS

INSTRUCTIONS

Take English peas in the hull. Allow about a pound per person.  Combine
them in a skillet or wok with about an inch of water. Add a  little
butter (about a tablespoon per person) and bring everything to  a rapid
boil over high heat.  Keep everything moving by shaking the pan and
stirring and cook until  the pods are just softened, about 2 to 3
minutes. Sprinkle generously  with coarse salt and serve.  Pick up a
pod by the stem, stick the whole thing in your mouth and  pull it
between your teeth. Out pop the peas, and you get a bit of  the green
from the outside of the pod as well.  It's kind of a British take on
edamame--the Japanese soy bean  treat--and it is incredibly delicious
in a wonderfully atavistic way  (Thompson says it should be served only
among family and close  friends).  *REF: IN THE KITCHEN, "Spring's Raw
Simplicity," By RUSS PARSONS, Wed  Notes: Sylvia says she learned how
to cook snap peas from a Jane  Grigson book.  Recipe by: The Kitchen
Garden Cookbook, by Sylvia Thompson  Posted to MC-Recipe Digest by
Kitpath <phannema@wizard.ucr.edu> on  May 14, 1998

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