This week of English peas worked out just great. We used the last of our stash today in our luncheon salads, along with: meaty nuggets of ham pulled from simmered smoked ham hocks, lots of chopped chives and parsley, tender leaf lettuce, hard-boiled eggs, and a few sage blossoms. The vinaigrette—with Dijon mustard, red wine vinegar, crushed pepperoncini, and a “buttery” extra-virgin olive oil—held all the flavors together. It’s a glorious time of the year now that our farm markets and gardens are full on. Cook something delicious for yourselves this holiday weekend, dear friends.