We have a wonderful selection on Alberta-grown peas this week from our friends at <strong>Peas on Earth Gardens</strong> and <strong>Sand Springs Ranch. </strong>Fresh from the earth, locally-grown, and just ready for you to enjoy! What do you do with peas? There are so many things you can do with peas. We found this <a href="http://www.thekitchn.com/spring-recipe-lemony-pea-soup-146470" target="_blank"><strong>Lemony Spring Soup with Rice and Peas</strong></a> from <a href="http://www.thekitchn.com/" target="_blank"><strong>The Kitchn</strong></a> to be a delicious and healthy lunch idea. Side it with a cold sandwich or a cob of freshly roasted corn. <em>Yum!</em> This is what the recipe calls for: <em><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></em> 1 medium Yellow Onion, diced. 4 cups Vegetable Stock. We have Harvest Sun's Vegetable Boulline Cubes that make an amazing stock. Or, you can make your own from your leftover and scrap veggies. 2 cups Water. 1 Tbsp organic Olive Oil. 2 organic Lemons, zested and juiced (you should have about 1/2 cup of juice). 3 tablespoons of organic Fresh Mint, divided. 2 cups cooked organic Rice. We have a variety of organic rices available in our market. 2 cups Fresh Peas (your best bet would be Sugar Snap or English Peas). 1 teaspoon Salt, plus more to taste. <em><span style="text-decoration: underline;"><strong>Directions:</strong></span></em> 1. Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onions with a pinch of salt and cook until the onions have softened and are on the verge of turning brown. 2. Pour in the stock and the water and bring to a gentle boil. Add half of the lemon juice, the lemon zest, 2 tablespoons of mint, and 1 teaspoon of salt and stir. Stir in the cooked rice and peas, and let the soup come back to a gentle simmer. 3. Give the soup a taste. If you'd like a little more lemon or mint, add a little more in. When you're happy with what you taste, take the soup off the heat and serve it up. Enjoy! Recipe and Photo credit to <span style="text-decoration: underline;"><a href="http://www.thekitchn.com/" target="_blank"><strong>The Kitchn</strong></a></span>.