Thayer in the Kitchen

This is a recipe using fresh peas which are very difficult to find at least where we live.  This spring I saw them listed for sale already shelled by one of the vendors at the farmers market for just a couple of weeks for a very reasonable price. Later a friend told me that the farmer had a machine to shell them. No wonder! I love fresh peas. Frozen peas are fine, but fresh peas are so much better.  I found this recipe in a cookbook called, Victuals, an Appalachian Journey with Recipes by Ronni Lundy. When I was lucky enough to acquire some fresh peas I decided to try this recipe and I'm pleased that I did. I guess you could try it with frozen peas but it won't be the same. 1/2 cup heavy cream 1/2 tsp. apple cider vinegar 1/4 tsp. honey Salt 2 cups fresh peas 1/2 cup thinly sliced radishes 1/4 cup thinly sliced green onions Black pepper Before you are ready to serve the salad, make the dressing by combining the heavy cream with the vinegar, honey and a few pinches of salt...

Now that fresh asparagus is available at the farmers' market as well as the mint, this is a good recipe to try.  Its especially good if you're a fan of risotto as we are.  I don't have much mint & parsley available in the pots on my deck yet, but friends with gardens donated some.  The recipe calls for you to enhance the broth with simmering vegetable trimmings in it.  I'm sure you could just pour some chicken broth out of a box and have it taste just fine.  I did go ahead and simmer the vegetables while preparing the ones I was going to use in the risotto.  Be careful not to overcook the asparagus when you saute it prior to adding to the risotto.  Also be sure to add a good Parmesan cheese when making this dish.  It does matter. Spring Vegetable Risotto, Serves 6 Gremolata ¼ cup minced fresh parsley, stems reserved ¼ cup minced fresh mint leaves, stems reserved 1 teaspoon grated lemon zest Risotto 1 pound asparagus, reserve toug...