Peas

Pea is a frost-hardy, cool-season vegetable that can be grown throughout most of the United States, wherever a cool season of sufficient duration exists. For gardening purposes, peas may be classified as garden peas (English peas), snap peas and snow peas (sugar peas). Garden pea varieties have smooth or wrinkled seeds. The smooth-seeded varieties tend to have more starch than the wrinkled-seeded varieties. The wrinkled-seeded varieties are generally sweeter and usually preferred for home use. The smooth-seeded types are used more often to produce ripe seeds that are used like dry beans and to make split-pea soup. Snap peas have been developed from garden peas to have low-fibber pods that can be snapped and eaten along with the immature peas inside.

Snow peas are meant to be harvest as flat, tender pods before the peas inside develop at all. The Southern pea (cowpea) is an entirely different warm-season vegetable that is planted and Green garden peas are a valuable source of protein, iron and insoluble fiber. Insoluble fiber helps to reduce serum cholesterol thus reducing the risk of heart disease and stroke. Sugar snap peas and the like, contain much less protein, but they are an excellent source of iron and vitamin C that work to keep your immune system functioning properly.

Wash garden peas just before shelling. To shell, pinch off the ends and pull the string down on the inside of the pod and pop the peas out. Wash edible pod peas and trim both ends. Remove the string from both sides of the pod. Cook briefly or serve raw. Steam, sauté or stir-fry quickly to retain the bright green color and vitamin C content. Vitamin C is easily destroyed by over cooking. Peas freeze beautifully if they are fresh. Fresh frozen peas do not need to be cooked upon thawing. Just add to soups, stews or heat briefly before serving.