Pisum sativum

This blurb was written by CSA member Joelle Powell:
Peas are a wonderful seasonal treat.  Kids love them and in the early season before the onset of the summer heat, peas are sweet, crisp and so yummy eaten raw.  My girls will eat pea after pea right in the pod…shhhh, don’t tell ‘em how good they are for them!!  Peas are an excellent source of vitamins A, C, K, and the B’s.  They are also high in the minerals iron, potassium, and phosphorous.  All of this packed in a high-protein, high carbohydrate, high-fiber package.  The sugar snap peas grow sweet, juicy peas covered in a crunchy edible pod.  The snow peas produce a flat edible pod with tiny undeveloped peas inside; these are great used in stir-fries.  Fresh peas should be used as soon as possible.  They can be stored in a plastic bag for 4-5 days, but it does sacrifice some of their sweetness and crisp texture.  If you want to store peas for future use, peas freeze nicely, although they will lose their crispness.  Blanch peas for 2 minutes, rinse with cold water to stop cooking process, drain well, and pack into airtight containers.


Garlic Stir-Fried Snap Peas
From From Asparagus to Zucchini

3 cups sugar snap peas
1 tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
salt and pepper to taste
cooked rice (optional)

Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired. Makes 3-4 servings.


Sesame Snow Peas
From From Asparagus to Zucchini

1 pound snow peas
1 red bell pepper, cut into thin matchsticks
1 tsp sesame seeds
2 tsp toasted sesame oil

Toss all ingredients together in a bowl and serve. Makes 4-6 servings.

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