Peas Are Having Their Pastry Moment

A sweet - or savory - way to get your vegetables in laminated form

I have always liked peas. They’re a reliable vegetable that you can toss into curries, bowls and stir fries without offending anyone, allowing you to add texture and vitamins.

The British have given mushy peas a pride of place at fish and chips shops. And few things are more delicious than spring pea soup as soon as the little veggies are ready to pick.

So, when the Boro posted its latest pastry, it caught my eye. Recently, the Ann Arbor, Mich., shop, part of the Dixboro Project, featured a pea and ricotta Danish.