Fresh pea season is short but sweet, so make the most of the opportunity while you can. Peas are members of the legume family. Peas can be eaten raw or cooked, which sweetens them slightly.
There are three types of peas: garden or green peas, snow peas and snap peas.
Garden peas have a slightly curved shape with rounded pods with rounded pea seed that are sweet and starchy. Snow peas are flat garden peas that have flat pea seeds inside. Snap peas are a cross between the snow pea and the garden pea. They are snappy and crisp with plump pods.
Garden peas are removed from the pod and eaten raw or cooked. Pod peas, such as the snow or sugar snap pea, are eaten with both the pod and the pea together, either raw as a fresh pea or cooked. Sugar snap peas have a crispy texture and a sweet flavor.
Select peas with smooth, bright green pods that contain a good number of seeds that are uniform in size, with crisp pods that are not damaged, soft or shriveled. Avoid those that are speckled, yellow or whitish in color. Peas are best when they are displayed in refrigerated or cooled displays. Be sure to refrigerate your peas when you arrive home.
Small young peas are sweeter and more tender than large ones. Medium pods are more mature and contain larger peas but can still be tasty. Check the peas by opening a pod to see if the peas are bright green, small, firm and taste sweet and tender.
Peas are best eaten as soon as possible after they are picked. To store, place them in a container or in a plastic bag. They can be refrigerated for three or four days. The longer they are refrigerated, the less sweet they will be. Do not leave peas out at room temperature.
Two pounds of peas in the shell will yield about 2 cups of shelled peas. That is enough to serve three or four people. Peas should be cooked in the least possible amount of water for just the time it takes for them to become tender. Be careful not to overcook peas. Boiling or long steaming will increase water absorption and cause the peas to become soggy and mushy. Both flavor and nutrients are sacrificed when peas are overcooked.
If you shell the peas, it would be best to freeze them. To freeze, steam blanch the peas for one to two minutes and then place in ice water to maintain their color. Drain and freeze in freezer containers. Freeze for six to 12 months.
Peas are considered an environmentally friendly food. Research has shown that pea crops can provide the soil with important benefits, such as nitrogen-fixing.
If you plan on preserving your peas, check out the safe preserving methods check out the WSU Extension Website at ext100.wsu.edu/clark/healthwellness/foodpreservation/.
Judi Seifert is a WSU Clark County Extension Master Food Preserver. For more information, contact the Master Food Preserver (MFP) Hotline at 360-697-6060 ext. 5366 or website at clark.wsu.edu.
