You’ll find peas in the Netherlands waiting for you in the pod—green, plump, and begging to be popped. Whether you’re with a gang of giggling kids, a couple of friends who take competition too seriously, or just you and a basket, picking peas is one of the most satisfying jobs on the farm. No crouching, no mud drama—peas grow on low trellises or bushes, so you can stand tall and scan for the fattest pods. A good pod feels firm and snaps cleanly. Resist the urge to pick every single one—leave the smaller, flatter ones to plump up for the next visitor. It’s fast, it’s fun, and you’ll fill a bag in ten minutes flat.
Once you’re home: shell them with abandon. Sit on the porch, throw the empty pods into a compost bowl, and let the sweet little pearls tumble into a colander. You can eat them raw right there—but here’s what to do with the rest:
Two cooking recipes
1. Peas & Mint Mash
Boil 500g fresh peas for 3 minutes. Drain, then blitz in a food processor with a handful of fresh mint, a knob of butter, and salt. Serve hot alongside lamb chops, grilled fish, or spread on crusty bread.
2. One-Pot Pea & Pancetta Pasta
Cook 300g orecchiette until al dente. In the same pot, fry 100g diced pancetta until crispy. Toss in the drained pasta, 250g raw peas, a splash of pasta water, a heap of grated Parmesan, and a grind of black pepper. Stir for one minute—peas turn bright and tender. Eat immediately (no judgment if you eat from the pot).
One cocktail recipe
Pea & Gin Fizz
Blanch 100g peas in boiling water for 1 minute, then plunge into ice water. Blend them with 30ml lime juice and 20ml simple syrup until smooth. Strain through a sieve. Shake the pea juice with 50ml gin and ice. Pour into a glass, top with soda water, and garnish with a mint sprig. It’s grassy, sweet, and weirdly elegant—perfect for surprising your friends.