Featured pea photographs by Rachael Nusbaum
At the first hint of warmer weather here in New York City, I start my hunt. I roam the farmers’ markets in search of those first, delicate vegetables — the sign that winter is over. It starts with pea shoots, the tender stems and leaves of the pea plant, harvested before the pods have fully formed. And then, of course, come the peas. Fresh, irresistible peas.
There’s a reason peas are the first vegetable many babies eat: They’re naturally sweet. And parents like them because they’re packed with nutrients. When my son was tiny, he couldn’t get enough. I’d defrost frozen peas, mash them just a bit to prevent any chance of choking, and place them right on the tray of his high chair. He was so delighted when he learned to pick them up and transport them to his mouth. These days my picky eater loves sugar snap peas, shelled peas not so much — but they’ll always have a special place in my heart. I love peas so much myself, I just keep serving them. One day he’ll dig in again, just like he did as a baby.