Peas are practically a year-round crop in cooler areas, including much of Northern California. They don’t do well over winter, though, so the first crops since fall are now making their way to the markets. Look for sugar snap peas so sweet you can eat them right from the pods—but try to save some to stir into pasta primavera and risottos. Or try snow peas, the flatter variety. With edible pods, you can snack away or toss them in at the end of a stir-fry for a crisp addition. For a springy dip or pesto, puree peas with mint and fava beans.