When I was in Haiti in the 80s, I remember a Haitian Creole song on the radio that praised petit pois or fresh peas. It was about peas served with something but I have forgotten the song lyrics. Too bad. I really liked that song and I love fresh peas!
I served the peas with veal chops but just as I had taken the pictures of the peas and was getting ready to cook the chops, I had a phone call that I couldn’t refuse. I handed the plate of peas to my son who was hovering and he ate some as an entree
It was a pleasant surprise to find fresh French peas in the market. I thought I would have to wait until September. I tasted a few right from the pod and they had that naturally sweet, greeny taste that I always look for in my peas. I ate a few more. In the next stand over, I found some small oignons. They are called grelot jaune. Unless you like to do things the hard way, blanch the onions in the skin for about a minute and that will make it easier to peel them.
Fresh Peas with Onions and Bacon/Lardons
2 lbs fresh peas
1/4 cup lardons/bacon diced
8-10 small onions
1 1/2 tbsp butter
De-pod the peas into a bowl and set aside. Brown the bacon, take off the flame and set aside. Blanch the onions in boiling water for 1 minute, remove, cool a bit, then peel off the skins.
Cut the larger onions in half, place in a pot with 1 tbsp of butter and 4 tbsp water. Simmer for about 4 minutes. Add the peas and continue to simmer for 3-4 minutes. Stir in the lardons and season with black pepper.