Snap and snow peas, harvested in early spring, provide a fresh green taste and a crunchy, edible pod. The snow pea is a flat-podded pea that bears both pods and seeds that are sweet and edible. Sugar snap peas, which are thicker, were developed by crossing Chinese snow peas with a mutant shell pea plant. Peas were one of the earliest cultivated food crops. Peas provide a generous amount of calcium, plus carbohydrates, protein, vitamin A, vitamin C and iron.
Peas are excellent steamed, in casseroles, stews, soups, and salads. Enjoy peas raw, or briefly blanch, sauté, or steam. Add some mint to sautéed or steamed peas for a bright, lovely flavor. Briefly blanch, boil, sauté or steam peas, or eat raw. While peas are best served fresh, if you do store peas, place in a perforated plastic bag. Do not wash before storing. Rinse just before use. The calyx or cap at the end may be removed, if the grower hasn't already done so.
Storing & Cooking Information
Handling: Rinse just before use. The calyx or cap at the end may be removed. For shell peas, hold the pod with the flat end of the pea down, grasp the tip of the flower end and pull down, removing the string along the bottom of the pea. Snow & snap peas come in edible-pods; eating them does not require shelling.
Storing: Peas will last 4-5 days in the fridge if placed in a plastic bag.
Freezing: Shell peas work best for freezing. Remove the peas and blanch for 1 ½ minutes. Cool immediately and drain. Leave ½ inch headroom. Seal and freeze.