Soon they pop up tall and full of flowers. Then the many branched stems have many big seed pods. You have to pick them fast before they get too fat. Then comes the shucking, parboiling, peeling, and eating. Once you’ve parboiled and peeled them, they can go into almost any dish.
But now I’ve learned you can also roast them whole in the pod with a little olive oil, salt, and spice–they come out crispy and delicious. You can eat the whole thing!