JeanMarie Brownson

1 week ago | theepochtimes.com | JeanMarie Brownson

Chances are, your guests, your children, and your best friends say they dislike peas. Especially peas and carrots. Baby carrots bore us all. Challenge accepted. First off, at this time of the year, ditch the frozen variety. This is the season for fresh, sweet spring peas; markets and some stores sell them already shucked for ease of use. The flavor and texture of a fresh pea versus the ubiquitous frozen will astound most eaters.

1 week ago | bismarcktribune.com | JeanMarie Brownson

Green is the color of spring itself, especially the green of perfectly cooked asparagus or pile of sweet peas. The first step for either vegetable involves a little time. To prepare asparagus, soak it in cold water with several changes to remove all grit from the tips of the stalks. For peas, employ some patience while shucking them from their tough pods. Farmers market asparagus may vary in length and thickness, with some having curved stalks while others are straight.

1 week ago | arcamax.com | JeanMarie Brownson

Chances are, your guests, your children, and your best friends say they dislike peas. Especially peas and carrots. Baby carrots bore us all. Challenge accepted. First off, at this time of the year, ditch the frozen variety. This is the season for fresh, sweet spring peas; markets and some stores sell them already shucked for ease of use. The flavor and texture of a fresh pea versus the ubiquitous frozen will astound most eaters.

2 weeks ago | boomermagazine.com | JeanMarie Brownson

Make the most of fresh spring produce with Spring Vegetable Stew. Asparagus, herbs, sweet peas, zucchini, and herbs are complemented by fresh mozzarella and pancetta, bacon or prosciutto for savory goodness. Chives and mint sprigs have been pushing up in the garden for several weeks now. Thankfully, much of this country will see the first skinny, emerald green asparagus spears and tiny, tender peas at local farmers markets soon.

2 weeks ago | theepochtimes.com | JeanMarie Brownson

Every May, delicate sprigs of fresh mint and skinny chives push their way up to the garden by my kitchen door. Inspired to use them before they get overgrown, I add them to salads, scrambled eggs, and fresh salsa. Cilantro grown in Midwestern gardens also tastes sweetest when young. My pots of assorted basils won’t be ready for weeks; fortunately, supermarket basil and cilantro prove tender and nicely aromatic.