New vegetables in season now!

 My last trip to Waitrose revealed that two new vegetables appear to have come into season; peas and marrow.  Now, I use peas in quite a lot of my cooking, as you might have noticed from one or two of the pictures here...  But, they are nearly always frozen peas.  Frozen peas are great because they are frozen very quickly after being picked, which means that they maintain a lot of the vitamins and minerals that makes them so good for you.  Peas are also a good source of fibre, with 100g of peas containing as much as 5.1g of fibre! (http://en.wikipedia.org/wiki/Peas).  However, the fresh peas have a completely different flavour, even if you do need to go through the hassle of shelling them yourself:

 I think they are easily worth the effort as they taste so much sweeter and crisper than the frozen ones.  I use them either as I would with frozen peas (boil in lightly salted water for 3 minutes), or just leave them raw and have them in a salad or something similar.
 I also noticed that marrows seem to be in season now, so I shall post something about the marrow when I've decided what I am going to do with.
At this time of the year, when there are so many good, fresh vegetables available, it seems almost a shame to be eating too much meat.  So, an unplanned consequence of my EatingBritish diet is that I've really cut down on my meat consumption during the summer months.  When I cooked before starting this project, I tended to rotate through the same dishes on a near weekly basis (very boring!).  However, now that I am basing my cooking on what I find to be the freshest and the most in season at the shops, I am finding that my diet has become a lot more varied.  Meat is a great source of protein and other things that the body needs, but I think it really comes into its own during the late autumn and winter months, when there simply isn't that much available on the vegetable front.  It occurred to me today that, in the UK at least, we have an unprecedented amount of choice when it comes to the food we buy, on a level probably never known by any previous generations.  Yet, despite this, how many people sit down to the same meal on a regular basis?  How many people really vary their diet that much beyond just a few recipes?  I suspect not many.  The odd thing is that when I started this project, several people objected to it because they saw modern food and cooking as being about variety.  However, in my attempts at sticking to a diet of only food produced in Britain, far from reducing the variety of my diet, I have increased it significantly.