I planted my peas just after the Easter snow this April, and I’ve been watching and watering with anticipation. Two months later, the vines are tall, and the delicate white flowers have just turned into plump pods!

Never tried fresh peas? Store-bought frozen or canned can’t even compare to the surprisingly sweet taste of fresh-picked peas. Both shell peas and sugar snap peas are best right out of the garden and into your mouth! They’re healthy and delicious and they’re Ready to Pick!

Did you know?
Peas are an excellent source of Vitamin A and C, iron, potassium and phosphorus.

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

In the time of Queen Elizabeth I, peas were considered a great delicacy because they were imported and so expensive!

Thick London fogs of the 19th and 20th centuries were dubbed 'pea-soupers' because of their density and green tinge.

Shelling peas is very meditative. Kids love it too!

Find it!
You can find several farms from Manistee County to the Mackinac Bridge that sell peas. To find a farm, visit http://www.LocalDifference.org, press the "Search Now" button in the "Find a Farm!" box, click on "peas," the county you're interested in, and then "Find It!" Also, search under "vegetables," as many farms that sell vegetables seasonally also grow peas.

Try it!
Use fresh peas as soon as possible. They can be refrigerated in a plastic bag for 5 days maximum. (Storing peas will cause the sugars to convert to starch, which will lessen their naturally sweet flavor.)

Blanch or steam peas for just a few minutes. Do not overcook! They can also be added to salads, pasta dishes, and soups.

Stringing snap peas: Snap off stem tips and pull downward to remove strings.

Eat snap peas raw! They are also delicious added to sandwiches, salads, and stir-fries. For a tasty stir-fry, sauté snap peas with minced garlic and oil for 2-4 minutes. Remove from heat and sprinkle with lemon juice, salt, and pepper. Serve over rice.

Here’s a tasty and simple recipe from the Greenmarket Chef Recipe Series:

Snap and Shell Peas in Butter
Combine 1 lb. shelled peas, 2 cups sugar snap peas (trimmed and sliced into thirds), and 4 scallions (thinly sliced) with ½ cup water, 3 Tbsp. butter, and 1 Tbsp. chopped fresh mint. Add a pinch of salt and bring to a boil. Reduce heat to low, cover, and simmer 4-5 minutes. Serve immediately with salt and pepper to taste.

To make the season last:
Blanch shelled peas for 2 minutes, rinse under cold water, drain and pack in airtight containers.

Resources:

Vegetarian and Vegetable Cooking