Ringing in the summer solstice with the last of the spring peas

Lemon peas and mushrooms

Summer has finally arrived, and it's a sultry, steamy day here.  We're celebrating the change in seasons by feasting on the last of the spring peas.  We've enjoyed sitting on the porch while we shelled peas for dinner.  Now summer weather will soon be bringing tomatoes, peppers, eggplant and all the other heat loving crops.  While we wait, we savor the last of the peas...

This simple recipe can be made with freshly shelled or frozen peas

Lemon Peas and Mushrooms

serves 3-4

4 cups fresh or frozen peas

1 cup slice mushrooms

1/4 cup onion, chopped (I used spring onions)

1 tablespoon olive oil

1 clove garlic, minced

1/2 lemon

1/4 cup water

sea salt and freshly ground pepper to taste

In a lidded saute pan, heat the olive oil and saute the onion, mushroom, and garlic until the the onion is translucent.  Add in the peas, squeeze the juice from the lemon half over everything and grate in a little of the zest of the lemon.  Add the water and cover the pan with a lid.  Let it simmer for about 5 minutes.  Check to see if the peas are done.  Simmer a few minutes longer if needed until peas are as soft as you like them.  Salt and pepper to taste and serve.

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