I know this is a bit out of season for some of you, but I live in the Pacific Northwest. We still have green peas even though it’s August. I was going to wait to post this until next Spring, but couldn’t resist, especially because I know I have some Seattle-ites who will be reading this.

Thick round edible pod green peas arrived at my local natural foods store recently. I looked them over and passed them by because I thought they looked kind of old and for sure they were too big and plump to be tender. I was completely wrong. Lucky for me, a friend bought some for his daughter and I was able to try them. Yum! Totally tender and so plump they are completely outrageously fun. If you happen to be in or around Seattle, they are from Rent’s Due Ranch. You can find their produce at many of the farmer’s markets in the area.

Besides the fact that they are tender and delicious, what makes these peas so fun is that they are so big. We immediately opened them to make pea boats, discovered the shell can be used as scoops for a lentil spread and the peas are enormous.

One of these days I will write a post about how I make unlimited combinations of spreads with leftover beans, but for now you will just need to use your own favorites. The spread featured has a combination of red lentils, toasted sunflower seeds, sauteed carrots and onions, miso and lemon juice. Another spread I love is the Carrot Hummus from Christy Morgan.

Here are some photos to show you just how we made these. You can slice off each end of the pea and pull any strings off then hand them over to your child to help split them into boats. I used a pastry bag and tip for filling the shell.

If you have young children, just be aware that the uncooked pea is that perfect round size to present a choking hazard, so use your best judgement. Cut them or cook them. Whatever you think is best.