Peas Please
With or without? Depending on variety, peas are eaten with or without their pods. I look forward to the arrival of edible pod peas when they begin their season in spring and continue my indulgence a little later when a new crop of shelling peas arrives.
Snow peas (or Chinese pea pods or sugar peas) are one type of edible pod pea with tiny flat seeds inside a flat, tender, three-to-four-inch pod. At this stage, the taste is refreshing and mild. If left to mature on the vines too long, the pods become too tough to eat – the peas are still edible, but tend to taste starchy.
Sugar snap peas are another version of pod peas. They resemble small garden peas and are a cross between green garden peas and snow peas. Thicker pod walls and plumper peas make them perfect partners with salads and stir fries.
Edible pod peas are completely fit to eat, but I prefer to remove any “strings” running along the edges. Remove the end stems with a sharp knife or pinch them off with your fingers and pull the strings off. The string on the inward curve of the pea is likely a little thicker than the string on the other edge of the pea.
Briefly cook snow peas for about 30 seconds and sugar snap peas for about one minute in boiling water to cover. Drain and rinse under cold water to use in salads. Do not pre-cook if tossing into stir fries or sauteing.
Shelling peas are the common garden peas referred to as English or green peas. The shell is popped open along the seam and the peas removed. Very young peas are sweet and tender and perfect to toss raw into salads. Or cook them for two minutes in boiling water to enjoy as a side vegetable.
Choose crisp peas with glossy, bright green, smooth skins. Garden pea pods are plump but should not actually show the shape of the pea inside the pod. At this point, the peas are too mature, starchy and tough. If necessary, store peas in a plastic bag in the refrigerator for two to three days.
How much to buy? One pound of edible pod peas yields four servings and one pound of shelling peas yields two servings.
Garden Pea Bruschetta
1 1/2 cups shelled garden peas, blanched for 1 minute and drained
3/4 cup grated parmigiano (reserve ¼ cup for topping)
3 tablespoons olive oil plus more for brushing baguette
1 teaspoon lemon juice
Salt and Pepper
1 garlic clove, cut in half
16 – 18 quarter slices of baguette
Place all ingredients (except garlic and baguette) in a food processor. Pulse to combine ingredients to a coarse paste. Brush both sides of bread slices with olive oil and place under the grill for 1 to 2 minutes per side until golden brown. Use the cut side of the garlic to rub one side of the toasted baguette and then spread with the pea topping. Top with parmigiano and an extra drizzle of olive oil if you like.
Nelsie de Jesus is the familiar face behind the Ibarra stand selling her fresh picked peas, greens, peppers, tomatoes and root vegetables.
