See also chick peas; lentils.
 |
Fresh peas are bursting with springtime flavor. Enjoy them right after buying and cook only until crisp-tender.
|
A member of the legume family, some peas are grown to be shelled,
while others are meant to be dried or eaten entirely in the pod.
Whatever the variety, peas offer "springtime" flavor and wonderful
texture that can be enjoyed either raw or cooked. They're especially
great for
salads,
soups, side dishes and Asian specialties like
stir-fry.
A Little Bite of History
It's said that England's King John so loved peas that he died after eating seven bowls of them.
Varieties
Peas are classified as fresh (shelled), pod or field (dried). Well-known varieties include:
English Peas—Also known as common
garden peas or
green peas. They are grown to be eaten fresh, removed from their pods. The French are famous for their tiny, young green peas called
petits pois.
Snow Peas—Also called
Chinese snow pea, these pod peas are
entirely edible. The almost translucent green pod is thin and crisp and
the tiny peas inside are tender and sweet. They essential in Chinese cooking and may also be used raw in salads.
Sugar Snap Peas—Also called
sugar peas, these pods are a cross
between English peas and snow peas. Entirely edible and very sweet, sugar snaps are usually served raw or cooked only briefly to
retain their crisp texture.
Field Peas—These yellow or green peas are grown specifically for
drying. Once dried, they are usually split along the natural seam, in
which case they're called
split peas. Starchy and hearty, dried peas are a good choice when fresh peas are not available.
Note: Despite their name,
black-eyed peas are more closely related to
beans than peas.
Buying Tips
The peak months for fresh English green peas are March to May and
August to November. Snow and sugar snap peas also peak in spring
and fall. While these varieties are available at most supermarkets, tiny, young
French petits pois are usually found only at specialty produce
markets.
When buying fresh peas, choose bright green pods that are firm and
unblemished. The peas inside should be glossy and crunchy. Avoid pods that are limp or broken.
Peas are also available canned or frozen. Frozen
peas are preferable as they retain their flavor and texture and have a lower sodium
content.
Dried peas (whole or split) are available in packages at supermarkets or in bulk at natural food stores.
Storage Tips
Fresh: Refrigerate, unwashed, in a plastic bag for no more than two or three days.
Dried: Store airtight in a cool, dry place for up to one year. Freeze indefinitely.
Preparation Tips
Fresh: Shell green peas just before using. Snap off the stem end
and then open the pod by pulling on the string. Pop the
seam and run your finger under the peas to free them. For pod peas,
wash, then snap off the stem ends and pull off the string if necessary.
Dried: Before using, pick through the peas and discard any that
look shriveled or discolored. Split peas don't require soaking before
being cooked. Dried whole peas, however, must be soaked. To do this,
put the whole peas in a large bowl, cover with at least three inches of
water and let soak overnight. The water may be changed two or three
times to help reduce gas.
Usage Tips
• Add fresh peas to tossed
salads.
• Sauté sugar snap peas with
shiitake mushrooms.
• Add snow peas to your favorite
stir-fry during the last minute of cooking.
• Eat fresh pea pods for a healthy snack.
• Use dried peas to make
Indian dhal or
split-pea soup.
Substitution Tips
Peas can be used as a substitution in most recipes calling for green beans.
Try one of our favorite pea recipes:
Pea and Crab Pasta Salad
Tofu Stir Fry with Snow Peas
Lamb with Potatoes and Peas
