Peas originated in northern India and date back to 10,000 B.C.
They belong to the legume family and are available both fresh and dried.
Snow peas are edible pod peas that are harvested before the seeds within the pod are mature.
They are often used in stir-fry recipes.
Sugar snap peas, another edible pod pea, were developed in the 1970s as a cross between green peas and snow peas. They are plump, tender, and very sweet.
Selecting a quality product
Garden peas sold in the pod should be green and appear “filled” yet not too large. Select medium-sized pods
and reject overly large ones or pods that are puffy, yellow, or dull. Snow peas should be flattened and shiny for
the best quality. If you encounter snow pea pods in which the peas inside are bulging, throw them back. Sugar
snap peas should also be bright green, firm, and plump without overly developed seeds.
Keep garden peas in the pod until just before you plan to use them to preserve their quality.
Always refrigerate peas in a perforated plastic bag to prevent their sugar from being converted into starch as
well as maintain their nutrient content. Use within 5 days of harvest for best quality.
You may freeze peas but they will lose their crunchy quality. Shelled peas should be removed from the shell
before freezing.
Wash all types of peas thoroughly before using and shell garden peas. Pinch off the stem end and pull the string
the length of the pod for garden peas and snow peas. Sugar snap peas only require you to remove the tips of the pod.
Ways to use:
Use in stir-fries, salads, or steamed
Recipes below.
Substitute thawed frozen peas for ˝ the avocado in guacamole
Peas go well with pearl onions in a cream sauce
Substitute cold cooked peas for the potatoes in a potato salad
Garlic Snowpeas Saute
2 tb oil
2-3 garlic cloves, finely chopped
4 scallions, chopped
1 lg sweet pepper, diced or chopped
1 lb fresh snowpeas, trimmed
1/2 cup jicama or water chestnuts, cubed
2 tsp soy sauce
In a wok or deep skillet, heat oil. Add garlic, scallions and sweet pepper and saute until softened and fragrant, about one minute. Add snowpeas and jicama; saute until cooked but still very tender-crisp, 2 to 3 minutes. Add soy sauce and toss together. Taste for seasoning, adding more soy sauce if desired. Yield: 4 to 6 servings.
2 cups celery, sliced on an angle
2 tbsp melted butter or margarine
10 oz package frozen peas
8 oz can pitted ripe olives, -drained & thinly sliced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp monosodium glutamate (opt)
1. Place celery in melted butter in a deep 1 1/2-quart, microwave safe bowl and heat, covered, in microwave oven 3 minutes.
2. Add peas, cover and heat an additional 4 minutes, stirring once.
3. Stir in olives and seasonings, heat, covered, in microwave oven 2 minutes.
Yield: 4 Servings
2 tbsp olive oil
2 cloves garlic; minced
1 tbsp chopped parsley
1/4 tsp fennel seed
Salt and pepper to taste
1 can (14-oz) artichoke hearts; drained and quartered
1 can (16-oz) green peas; drained
Saute garlic in olive oil until softened. Add parsley, fennel seed, salt and pepper. Add artichoke hearts and saute for 5 minutes. Add peas and simmer until heated through and flavors have blended. Yield: 4 to 6 servings.