Oh, the humble Capucijner (as they’re affectionately known in Dutch, named after the brown-robed Capuchin friars due to their mature colour) – what a delightful surprise awaits on those charming Dutch farms! Forget your regular garden peas; these guys are a step up, offering a unique flavour that’s just begging to be discovered.

Imagine this: a beautiful sunny day, the kind where the air smells fresh and the birds are chirping a cheerful tune. You and your loved ones, or perhaps just you for some peaceful self-care, are strolling through verdant fields in the Netherlands. You spot rows of lush green plants, their pods heavy and inviting. This is where the magic of hand-picking capuchin peas begins!

There’s a special joy in bending down, examining each pod, feeling its plumpness, and gently plucking it from its vine. It’s a simple, grounding pleasure that connects you directly to the earth. Kids absolutely adore it – a treasure hunt where the prize is edible! Friends can turn it into a friendly competition: who can find the fullest pod? Who can fill their basket fastest? The air fills with laughter, the gentle rustle of leaves, and the satisfying pop of a freshly opened pod as you sneak a taste right there in the field. So sweet, so fresh, so utterly unlike anything you’d buy pre-packaged. It’s not just about the peas; it’s about making happy memories, soaking in the fresh air, and experiencing the bounty of Dutch nature firsthand.

Bringing the Bounty Home: Your Culinary Adventure Awaits!

Once your basket is brimming with these gorgeous green treasures, the real fun moves into your kitchen. Capuchin peas, especially when fresh and young, are incredibly versatile. They have a slightly earthier, sweeter, and more robust flavour than your average pea, making them a fantastic star in many dishes.

Two Delicious Capuchin Pea Recipes:

1. Zesty Sautéed Capuchin Peas with Lemon & Mint A vibrant side dish that truly lets the fresh flavour of the peas shine.

Ingredients:

  • 2 cups fresh capuchin peas, shelled
  • 1 tbsp unsalted butter or olive oil
  • 1 small garlic clove, minced (optional)
  • 2 tbsp fresh mint, finely chopped
  • Zest of 1/2 lemon
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a small pot of salted water to a boil. Add the shelled capuchin peas and cook for 2-3 minutes, until bright green and tender-crisp. Drain immediately and plunge into an ice bath (or run under cold water) to stop the cooking and preserve their vibrant colour. Drain well.
  2. In a skillet over medium heat, melt the butter or heat the olive oil. If using, add the minced garlic and sauté for 30 seconds until fragrant (do not brown).
  3. Add the drained capuchin peas to the skillet and sauté for 2-3 minutes, just to warm them through.
  4. Remove from heat. Stir in the chopped fresh mint and lemon zest. Season with salt and freshly ground black pepper to taste.
  5. Serve immediately as a delightful side dish to grilled fish, chicken, or alongside a hearty salad.

2. Creamy Capuchin Pea & Pancetta Risotto A comforting and flavourful main course that elevates the humble pea.

Ingredients:

  • 4 cups vegetable or chicken broth, warmed
  • 1 tbsp olive oil
  • 4 oz pancetta or bacon, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 1/2 cup dry white wine
  • 1.25 cups fresh capuchin peas, shelled
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta (or bacon) and cook until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the Arborio rice, ensuring each grain is coated in the fat. Cook for 2-3 minutes, stirring constantly, until the edges of the rice become translucent.
  4. Pour in the white wine and stir until it’s completely absorbed by the rice.
  5. Begin adding the warm broth, one ladleful at a time, stirring constantly and waiting until each ladleful is almost fully absorbed before adding the next. This process should take about 20-25 minutes.
  6. About 5 minutes before the rice is fully cooked (it should be creamy but still have a slight bite – al dente), stir in the fresh capuchin peas. Continue adding broth until the risotto reaches your desired creaminess.
  7. Remove from heat. Stir in the Parmesan cheese and butter. Season with salt and freshly ground black pepper.
  8. Serve immediately, garnished with the crispy pancetta, fresh parsley, and extra Parmesan cheese.

Cocktail Suggestion: The “Green Pod” Gin Smash A refreshing and surprisingly delicious savory-sweet cocktail that highlights the fresh pea flavour!

Ingredients:

  • 1.5 oz good quality gin
  • 0.75 oz fresh lemon juice
  • 0.5 oz simple syrup (equal parts sugar and water, dissolved)
  • 5-7 fresh capuchin peas (shelled), plus 2-3 for garnish
  • 3-4 fresh mint leaves, plus a sprig for garnish
  • Splash of soda water (optional)

Instructions:

  1. In a cocktail shaker, gently muddle the fresh capuchin peas and mint leaves. Don’t over-muddle; you just want to release their flavours.
  2. Add the gin, fresh lemon juice, and simple syrup to the shaker.
  3. Fill the shaker with ice and shake vigorously until well-chilled (about 15-20 seconds).
  4. Double strain the mixture into a chilled rock glass filled with fresh ice (this ensures no small pea bits end up in your drink).
  5. If desired, top with a splash of soda water for a little fizz.
  6. Garnish with a fresh mint sprig and a couple of shelled capuchin peas on a cocktail pick.
  7. Sip and enjoy the uniquely refreshing taste of your farm-to-glass creation!

So, next time you’re in the Netherlands, keep an eye out for those “pluktuin” (pick-your-own) farms offering capuchin peas. It’s an experience for the senses, a feast for the table, and a memory in the making!