A quick sauté brings out the natural sweetness and crunch of peas. Fresh basil, tart lemon zest, and tangy pecorino cheese are sprinkled on top for a delicious and fast dish.

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 lb sugar snap peas, strings removed
• 1 lb English peas, shelled
• sea salt and fresh ground pepper
• 1 lemon
• leaves from 4 fresh basil sprigs, torn
• about 1 oz chunk pecorino Romano cheese

in a large frying pan over medium heat, melt the butter with the olive oil. Add both kinds of peas and 1/4 cup water. Add a pinch of salt. Cover and cook for 2 minutes. Uncover and cook, stirring occasionally, until the water has evaporated, about 2 minutes. The peas should be tender-crisp and still bright green.

grate 2 teaspoons zest from the lemon, then halve the lemon. Remove the pan from the heat and squeeze the juice from 1 lemon half over the peas. Add the lemon zest, basil, and a pinch each of salt and pepper to the pan. Grate the cheese over the top to taste, and stir to mix well. Transfer the peas to a warmed serving dish and serve right away.

serves 4

Strawberries!  It’s strawberry season and we love it!  Shares this week are full of goodies like, strawberries, carrots or peas (not both), baby beets with greens, scarlet salad turnips with greens,, fresh garlic (use fresh or let sit a week or two), baby head lettuce, loose leaf lettuce greens, cabbage head and our herb is dill.

One more week to go with spring shares.  We will have more strawberries more delicious garlic  well as artichokes in our last basket!  Summer shares will be beginning June 2nd.  Summer share consist of more hardy vegetable like tomatoes, squash, peppers, eggplants and such.  We are all looking forward to a great summer growing season!