Peas and Leeks
It is not quite spring yet in most of America, even though the calendar says so. Nothing is harvestable on the majority of local farms, unless you are in California or the South. This is the time of year when I am getting a little tired of root vegetables and the choice of fresh greens is limited. The ones available have been shipped across country or from Mexico and test the word ‘fresh’.
So it’s frozen peas and leeks to the rescue. Frozen vegetables are about as healthy as fresh since most farms will flash freeze them the day of harvest thus capturing the nutrients that otherwise will fade as the time frame between harvest and ingestion increases. When you can’t get vegetables from the farm many frozen vegetables are just as good, especially peas. It is convenient, and economical to buy them. Peas are rich in antioxidants, Omega 3 fats, vitamins and are an environmentally friendly food — putting nutrients back into the soil.
Leeks have a mild onion flavor and are very versatile, use them whenever you need an onion. They are a great cold weather crop as well an early arrival to the marketplace. You can easily grow them at home too. You merely have to thoroughly wash them because as they grow dirt gets inside their cylindrical structure.
Ingredients:
- 3 Tbsp Olive Oil
- 5 oz. (About two stalks) Leeks, trimmed and roughly diced
- 1 strip of Bacon, chopped (optional for vegetarians)
- 1 lb. Frozen Peas (defrosted)
- 4 oz. Chicken or Vegetable Stock
- Salt and Fresh Ground Pepper to taste
Procedure:
- In a large sauté pan heat the olive oil and then add the leeks and bacon. Cook for a few minutes until the leeks just start to get a little brown on the edges but not until translucent.
- Add the bag of defrosted peas and the stock. Bring to a boil and add the salt and pepper to taste. Stir well. Reduce heat and simmer for 5 minutes. Most of the stock should have reduced by then. You don’t want to overcook the peas. This is problem with frozen vegetables; people boil them into something that is tasteless, colorless and unrecognizable.
- Serve. If it still is soupy, you can drain off some of the stock.
