What to do with green peas?

I know I’m not alone in this, but I hated peas as a kid. Even as an adult it was one food that I gave myself permission to dislike and pick out of any food I found them in. The first time I found them on my plate and voluntarily ate them was at Edward Levesque’s Kitchen, my hands-down favourite Toronto restaurant. I wasn’t disappointed; from his farm source in Haldimand County, they were sweet, tender, and delicious. They also didn’t have that wrinkled appearance that I’m used to seeing in cooked peas; is that a sign that they’ve been cooked too long?

On Thursdays there’s a new Farmer’s Market (run by an organization called “MyMarket” that’s new to me) in the little park on the south side of Danforth, just west of Woodbine. It’s easily accessible from the subway, and they’re open from 3-7pm, making it possible to go after work instead of needing to go early in the morning. Twice in June Will and I went there and bought fresh green peas still in the shell, shelling and eating about half of them on the way home. The second time I bought more than we could eat in one meal, so I froze about a cupful on the theory that they should be frozen rather than sitting out; I’ve read that the sugar begins to convert to starch the moment they’re picked.

So, what to do? Put them in a tuna casserole, the way Mom used to do? Simmer them and add a little yogurt to make a smooth, cool soup? Or just cook them lightly so I can compare them to fresh picked?