Here in the Midwest, summertime is full of fresh foods. Snap peas and garden peas, which are climbing legume plants, are easy to prepare. Enjoy them cooked or raw right from the vine.
The Snap Pea
- Peas are divided into two categories: edible pod or inedible pod.
- These cool season vegetables are planted as early in the spring as the soil can be tilled.
- When snap pea plants are young, they can tolerate frost.
- Snap peas are also known as sugar snap peas, an edible pod that is rounded.
- Snap peas have a rounded pod and snow peas have a flat pod, but both pods are edible.
- The name Mangetout (French for “eat all”) refers to both snap peas and snow peas.
- Snap peas need to be “stringed” before eaten. The string runs along the top of the pod from base to tip and needs to be removed.
The Garden Pea
- The garden pea is also referred to as English peas or green peas.
- It is delicious enjoyed raw, cooked or dried.
- ¾ cup is about 100 calories with 8 grams protein and 9 grams fiber.
- Store unwashed peas in perforated bags & refrigerate; use within
2-3 days of purchase. - Peas may be frozen but will lose their crisp texture.
- Peas can be quickly blanched then mashed with cilantro, garlic and parmesan for a dip or spread.
- Peas can be quickly blanched then mashed with mint and grated pecorino to spread on crostini as an appetizer.
Spring Pea and Mint Crostini
Click image to enlarge.