Peas

Archaeologists discovered peas in Egyptian tombs, suggesting they have been used since ancient times. In the 16th century, tender varieties were developed and eaten fresh.

Most peas are available year-round, and snap peas are available fresh from February to September.

Green These peas are clustered in inedible pods that are generally round and sweet. Snow (Chinese pea pods) These peas are regularly eaten when the seeds are immature and with the pod intact. In turn, they are lower in B vitamins and protein. Whether cooked or eaten raw, they have about double the amount of calcium than green peas and are high in vitamin C and iron. They are shiny and flat with small peas inside the pod. Sugar snap Sugar snap peas are mostly eaten fresh but are also available frozen. They can also be cooked or eaten raw. Black-eyed peas These unusual looking peas are a pale gray color with a prominent black spot.

Good peas should have a good green color. Avoid peas that have dark, soft spots.

Raw preparation

Raw peas can be washed and added to salads. Many pea varieties require shelling. The stems can be cut with a knife, kitchen scissors or broken with your fingers. Once open, the peas should fall out easily and should be washed before cooking. The pods of sugar snap peas should be de-stringed before being consumed.

Cooking

Snow peas and snap peas are popular in stir-fry dishes. They can also be steamed, but be careful not to overcook them or the peas will become mushy. They can also be cooked in a skillet with some butter and seasonings.

Baking

Peas may be baked as an ingredient in casseroles and pot pies.

Freezing

Peas freeze well if they are frozen when they are fresh. Shell and wash peas. Blanch for about 2 minutes. Place in freezer-safe containers.

1 lb. = 1 cup shelled

Most peas should be served the day of purchase because most varieties perish quickly. If refrigerated, they should be kept in a plastic bag. All fresh peas should be washed before they are cooked but not before they are placed in the refrigerator.

U.S. No. 1
U.S. Fancy
There are no federal grade standards for snow or snap peas.

All varieties of peas are low in calories and fat and contain no cholesterol. They are a good source of vitamin C and protein.

Some societies frown on diners who push peas onto their fork with a knife — etiquette suggests using only a fork.

USDA, Agricultural Marketing Resource Center
The National Center for Food and Agricultural Policy
Foodreference.com
www.foodreference.com

GourmetSleuth.com