If there is one essential pair of late-spring early-summer vegetables to pair now it’s new potatoes and summer shelling peas. I haven’t seen this duo in Portland’s farmers’ markets yet, but I encountered them at Beth’s Farm Market in Warren, the midcoast farm-store behemoth that always seems to be the first with the gems of summer produce.
Beth’s market in Warren–early strawberries, shell peas and new potatoes are plentiful now
At a recent trip there, the peas were just out, still somewhat small but bulging pods with sweet green peas. Nearby were the basket of new red potatoes and those precious baby carrots that are just being pulled from the ground.
Baby carrots, peas and new potatoes
At the Portland Farmers’ Market today, English peas from Goranson Farm
I knew exactly what I was going to do with those two: simply boiled or steam potatoes mixed in with barely cooked peas with butter and heavy cream for fortification. These accompanied thick-cut pork chops that I picked up at Curtis Meats farther down on Route 90. I often mix the carrots with the peas but preferred to keep them on the side. Another variation is to add coarsely chopped lettuce to the peas and potatoes.
New potatoes
The baby carrots don’t need scraping but merely scrub them lightly, cutting off the stems. Prepare them by sautéing in butter or giving them a quick zap in the microwave in a small pool of water in the dish. They’ll cook in minutes. Mix with melted butter, salt and pepper.
New potatoes and peas in butter and cream
Thick-cut pork chops should be seared on the grill over very high heat, a couple of minutes per side, then moved off the heat to cook indirectly on a covered grill until the meat reaches an internal temperature of about 140 degrees. Don’t overcook because they’ll be tough if you do. I seasoned them with sea salt, garlic salt and freshly ground pepper and rubbed in a touch of smoked paprika. These are chops at their simple best.
Ingredients
- 1 pound fresh peas, shelled
- 12 potatoes no bigger than golf balls
- 2 to 3 tablespoons butter
- About 1/2 cup heavy cream
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the potatoes in a pot of salted boiling water for about 15 minutes; do not over cook to the point that they start falling apart. Remove with a slotted spoon and drain.
- Separately cook the peas in salted boiling water for just a few minutes until tender but still firm.
- Cut the potatoes in half and put into a pot; add the peas and butter and cook over medium heat until the butter is melted. Add the cream and reduce over high heat until reduced and thickened. Season generously with salt and pepper.
Notes
Use the quantity as needed. I’ve given the amounts enough to serve 4. And note if you go to Beth’s buy their unpasteurized heavy cream. It’s sweet, thick and delicious.
