Root to Stalk cooking: pea pods
I picked up this book because I didn't want to throw away large parts of my home-grown vegetables. Last week I picked my not exactly large English pea crop and since I didn't want to just toss them into the compost after all the effort to grow them, decided to use the pods for a savory pea pod pudding.
You steam about a pound of pea pods (the part that's left over after you remove the peas) in heavy cream and let sit to steep for about a half an hour, then strain and add beaten eggs to make a custard. Not much seasoning except salt and pepper.
It tasted, well, interesting: a rich cream with a mild pea flavor. If I make it again I'd use whole milk instead of cream, and maybe add some seasoning - mint?
Now to decide what to do about the favas
= new reply since forum marked as read
What a cool thing to try! I've been buying pea shoots at the farmer's market the past few weeks. Maybe they've been there before but this is the first year I've noticed them. I use them in salads and sandwiches and they're flat out wonderful. Like you described, a mild pea flavor and they're gorgeous on the plate. 
