Guide

Fruit and Vegetable Guide

Peas

Spring, Summer

Description: Three main types are available. Shell peas need to be removed from a pod before eating. Sugarsnap peas have sweet, edible pods and peas. Snow peas are an edible young flat pod with immature peas inside.

Selection: Peas must be fresh. Look for bright green color and pods that feel crisp. Pods should snap, not bend. For snow peas, choose small flat pods.

Storage and handling: Use immediately, or refrigerate in a plastic bag for up to 4 days. Wash before eating.

Preparation: Shell peas: press your thumb into the pod seam until it pops open, then scrape the peas out with your thumb. Sugarsnap or snow peas: remove the stem and pull down along the pod, removing any strings on the sides. Boil peas in small amount of water, 2-4 minutes, then drain and season or run under cold water to stop the cooking if serving cold. Steam in a basket over boiling water, covered, 4-5 minutes. Microwave in a covered dish with a little liquid, about 5 minutes.

Serving suggestions: Add raw peas to salads. Season boiled peas with butter and fresh herbs, sautéed onions, mushrooms, or toasted nuts. Add to stir-fries (SIS, p. 53) or make fresh pea soup (SIS, p. 40).

Nutrients: Vitamins A, B6, C, K, thiamin, riboflavin, niacin, folate; iron, potassium; lutein and zeaxanthin antioxidants; fiber.

1 lb raw = 4 c. unshelled (1 c. shelled)
1 lb cooked = 1 cup

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

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	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Peas Spring, Summer Description: Three main types are available. Shell peas need to be removed from a pod before eating. Sugarsnap peas have sweet, edible pods and peas. Snow peas are an edible young flat pod with immature peas inside. Selection: Peas must be fresh. Look for bright green color and pods that feel crisp. Pods should snap, not bend. For snow peas, choose small flat pods. Storage and handling: Use immediately, or refrigerate in a plastic bag for up to 4 days. Wash before eating. Preparation: Shell peas: press your thumb into the pod seam until it pops open, then scrape the peas out with your thumb. Sugarsnap or snow peas: remove the stem and pull down along the pod, removing any strings on the sides. Boil peas in small amount of water, 2-4 minutes, then drain and season or run under cold water to stop the cooking if serving cold. Steam in a basket over boiling water, covered, 4-5 minutes. Microwave in a covered dish with a little liquid, about 5 minutes. Serving suggestions: Add raw peas to salads. Season boiled peas with butter and fresh herbs, sautéed onions, mushrooms, or toasted nuts. Add to stir-fries (SIS, p. 53) or make fresh pea soup (SIS, p. 40). Nutrients: Vitamins A, B6, C, K, thiamin, riboflavin, niacin, folate; iron, potassium; lutein and zeaxanthin antioxidants; fiber. 1 lb raw = 4 c. unshelled (1 c. shelled) 1 lb cooked = 1 cup The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook.
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