Is there anything more spring-like than a bowl of fresh from the garden English peas?  I don’t think so.  Growing up, my most favorite springtime dish was my mom’s version of fresh peas and tiny new potatoes in cream sauce.  I don’t think I’ve seen this combination on a menu since childhood, though.  The French steam their spring peas with lettuce or make a light cold pea soup flavored with mint, Italians combine them with rice and prosciutto for risi e bisi, and Indians add them to vegetarian samosas.  I, on the other hand, enjoy them most straight out of the pod popped right into my mouth.  This only works when they are not only picture perfect, but absolutely totally and completely fresh.  Just like candy, they are!  And I have a sweet tooth!