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It's the time of year for fresh peas, or as Beth Dooley calls them, the pearls of the season. The author of "The Farmer's Market Cookbook" joined Appetites this week to share some recipe ideas for these springtime gems.

To hear the interview, click play on the audio player above. To get cooking, check out the recipe below.

• Salt and freshly ground black pepper to taste

Grill or toast the rye bread and rub with the garlic cloves. Spread evenly with the fresh chèvre.

Fill a skillet with about 1/4-inch water and bring to a boil. Cook the snow or snap peas, shaking the pan, until they’re bright green, then drain in a colander and run under cold water. Repeat with the garden peas. Pat the peas dry with paper towels or a clean dish towel.

Place the peas and radish slices into a medium bowl and toss with the olive oil, then the lemon juice. Season with salt and freshly ground pepper. Pile the peas onto the rye toasts and garnish with the pea vines and fresh mint.

Tom Crann

Host

Beth Dooley’s recipe for “Perfect Peas on Rye Toast” cooks up in a flash and lets the peas — what she calls the pearls of the season — steal the show.

Short and ever so sweet: Beth Dooley's tips to get the most out of pea season

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