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Do you remember summers growing up, sitting on the porch shelling peas for dinner? Well that was Garden Peas. Shelling won’t happen when eating Snow or Snap peas. Pod peas are grown to be eaten with both the pod and the pea together. Like all peas, snow and snap peas belong to the legume family.
Flat, edible, tender and sweet pods that contain tiny peas. The thin crisp pods are a bright green, and become a rich dark green when cooked. Again, they do not require shelling. However you may want to remove the string from the larger pods, and the tips are generally snapped off. They are commonly used as an ingredient in Asian dishes.
The edible, flat pods hold five to seven seeds and can grow to a length of two to three inches.
How to Choose
Snow peas are available year round, and are especially abundant and fresh in the spring and summer.
Look for lively looking flat, fresh leaflets with bright colour and tiny seeds that are barely visible.
An appetizing vegetable that is a cross between snow peas and garden peas. This variety is eaten in the pods and do not require shelling. As the peas mature, the pod increases in size creating an irregular or lumpy appearance, remaining crunchy texture with sweet flavour. They should be served raw or barely cooked to retain their crispness. Also called ‘sugar peas.’
How to Choose
Sugar snap peas are available spring to fall – a seasonal treat, you will know spring has sprung when you find them in our farm market.
They should have mature seeds that are large enough to make the pod appear bumpy – in other words, firm, and fat, filled to bursting with plump peas.
HOW TO CHOOSE
Select bright green, firm, crisp pods that are not damaged, soft or shrivelled.
Soon after being picked, their sugar rapidly converts to starch. For ultimate flavour, peas are best eaten as soon as possible.
To store, place unwashed pods in a glass container that is not airtight or place them in a breathable plastic bag. The can be refrigerated for 3 or 4 days. Please remember, however, the longer they are refrigerated the less sweet they will be. Do not leave peas out at room temperature.
Peas are eaten on their own as a vegetable dish or added to other vegetables, salads, stir-fries, savoury dishes, soups, and stews.
Well-known in Asian cuisine, pod peas are excellent in stir-fries or in salads, since they require little cooking. Blanching or a quick stir-fry will suffice.
Try this lovely combination: Wok-fry them with shiitake mushrooms, red sweet peppers, carrots, and sesame seeds, or combine raw snow peas with grapefruit or oranges sections and mixed field greens; or add to shrimp, garlic and ginger.
Snow Peas and other green peas are gushing with nutrients. Impressively, they provide 8 vitamins, 7 minerals, dietary fiber and protein, all of which may make this vegetable a very good source for maintaining bone health, gaining energy, iron, and preventing cancer.Snow peas (frozen, uncooked), 1/2 cup
Total Fat: 0.26g
*Excellent source of: Vitamin C (12.9mg), and Vitamin A (523 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Peas are thought to have originated somewhere in Asia. Those supporting this theory believe that the pea went to China, possibly in the 7th century, then to Europe. However, evidence of peas has been discovered in Bronze Age artifacts in Europe and the Middle East. Others point to an African origin, with cultivation in Egypt thousands of years before Christ.
Thomas Jefferson is said to have cultivated some 30 varieties in his own garden at Monticello, including snow peas and a form of sugar snap pea.