Produce & Recipes

Peas

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Peas are a cool weather crop.  Peas deteriorate quickly after picking, but on the other hand, they freeze extremely well, better than almost any other vegetable. Peas are very decorative too, and will enliven any dish whether in a nursery or a formal dinner. Treat them well though, cook very gently with a little butter, some cream maybe or a bit of chopped mint if you want them just by themselves.

Peas are best when cooked very quickly, with as little water as possible, to retain their sugars and flavors. Do not boil them as sugars will dissolve and flavor will be lost. Steaming until just tender is the trick or stir-fry briefly.

Storage Tips

If the harvest exceeds the appetite, there are basically two ways to store peas.

  Freezing - Although peas freeze well, they lose texture. Freeze them immediately after harvest to retain their rich flavor. Blanch the peas for two minutes in boiling water, immediately drain and plunge into ice water for two minutes. Drain again, loosely pack the peas in plastic bags or containers, and pop them into the freezer. Use the peas within nine months for the best quality.

  Drying - Peas can be dried in a dehydrator and stored in sealed canisters for use in the winter in soups and stews. The quality is not on a par with frozen or fresh peas; however, as dried peas tend to be starchy and grainy in texture.

How to Handle Snow Peas

Snow peas have edible pods that require little preparation. Jay’s snow peas are so tender that this next step may not be necessary, but remember it if you ever have to resort to “store-bought” (ugh!) in the future: snap off the stem but hold onto it, pulling off the string that runs along the length of the pod. Discard stem and string. Snow peas should be cooked only until they are bright green and tender-crisp, which takes but a few minutes … once they lose that bright green color, you’ve gone too far. Enjoy them anyway and make a note to cook them less the next time. A pound of snow peas serves about four people. 

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• Sesame Snow Peas

• Garlic Snap Peas

• Snow Peas with Lemon

Sesame Snow Peas

1 lb snow peas

1 tbsp sesame oil

1 tbsp vegetable oil

5-6 scallions, white and green parts, cut into 2-inch lengths

1 tbsp sesame seeds, toasted

salt and freshly ground pepper

In a wok or large skillet, heat oils together over medium-high heat. Add scallions and stir-fry for one minute. Add peas and cook for another minute. Add sesame seeds and cook an additional two to three minutes. Season to taste with salt and pepper; serve immediately.

Prep Tips: Toast sesame seeds in a 350 degree oven or in a heavy skillet over high heat for three to five minutes, stirring occasionally and watching carefully so they do not burn.

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Garlic Snap Peas

1 lb sugar snap peas, strings removed or snow peas

1 tbsp vegetable oil

1 tbsp minced fresh garlic, about 2-3 medium cloves

1 tbsp fresh lemon juice

salt and pepper to taste

In a large skillet, heat oil over medium-high heat. Add garlic and sauté for two minutes. Add peas and sauté for another few minutes, until they are bright green and tender-crisp. Remove from heat and add lemon juice. Season with salt and pepper.

Serves 4.

Prep Tips: Like snow peas, the pods of sugar snaps are edible, and they benefit from brief cooking. Most of the time, however, sugar snaps DO need to have their strings removed. Take a pea pod and break it in half right in the middle – if the string does not also break easily, it will have to go: snap off the stem, but hold onto it, pulling off the string that runs along the length of the pod. Discard stem and string.

Snow peas and sugar snaps may be used interchangeably.

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Snow Peas with Lemon

1 lb snow peas

2 tbsp butter

salt

1 tbsp finely grated lemon peel

1 tbsp chopped fresh marjoram or parsley, or combination of both

Bring a large pot of water to a boil and add one tablespoon of salt. Add peas and stir over high heat for two to three minutes (water does not have to return to a boil). Drain and return to pot. Add butter and season to taste with salt. Gently mix in lemon peel and marjoram or parsley. Serve immediately.

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