Winter produce: peas
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Native to southwest Asia, peas were first gathered wild in the spring when fresh and tender, as well as later in the year once they had dried on the vine. We eat plump, round garden peas both dried in soups and stews, and fresh in preparations from salads to pastas. Garden peas are hulled from their fibrous shells before eating. Snap peas and snow peas, which comprise a category called "sugar peas", are eaten shell and all.
Native to southwest Asia, peas were first gathered wild in the spring when fresh and tender, as well as later in the year once they had dried on the vine. We eat plump, round garden peas both dried in soups and stews, and fresh in preparations from salads to pastas. Garden peas are hulled from their fibrous shells before eating. Snap peas and snow peas, which comprise a category called "sugar peas", are eaten shell and all.
HOW TO BUY PEAS
Look for firm, green pods avoiding any that are discolored or wilting. Go for medium pods rather than large, thick-skinned ones, which are more mature and contain larger, tougher peas.
HOW TO STORE PEAS
Once picked, peas’ high sugar content starts to decline, causing them to lose much of their sweetness and become starchy and dull, so it’s best to eat them within a couple of days of purchase. In the meantime, store pods and shoots separately in a perforated plastic bags in the crisper drawer.
HOW TO PREPARE PEAS
Snap the stem end, then pull along the length of the pod to open the seam, remove the peas, and discard the pod. Snow peas and sugar snap peas can be eaten raw, shells and all. Fresh shelled peas only need to be cooked briefly—just 1–2 minutes.
GREAT RECIPES TO TRY