I came back to the Island Monday after five days in coastal Georgia (and a lot of shrimp and grits!) to a garden popping with peas, greens – and bunny damage. Lettuce nibbled to a nub, bush bean plants reduced to sticks. I actually caught Peter Rabbit in the garden, scurrying out through the hole in the plastic deer fence he had chewed. Well, I have his number now, so I’m not worried.

And I’m truly excited about the peas. First and second on my list to make are these two delicious side dishes: Swiss Chard and Peas with Maple-Balsamic-Lemon Sauce and Smoky Sugar Snap Peas and Greens with Chorizo, Lemon, and Yogurt.

Both of these recipes have a salty umami ingredient (one ham, the other chorizo) to contrast with the peas’ sweetness. If you wanted a vegetarian version, you could use sauteed shiitake mushrooms (hit with a little soy sauce or fish sauce) to fill in.

Another favorite pea recipe is this New Potato Salad with Fresh Peas and Mint, which is perfect for this weekend’s potlucks and cookouts. Saturday is the celebration of Juneteenth. Sunday is Father’s Day.