Sugar Snap Peas
About Peas - Pisum sativum
The word pease, of Sanskrit origin, became pisum in Latin and pease in early English. The final e was dropped in the mistaken belief that the word was a plural. Sativum indicates that this plant has long been cultivated.
The pea is such an ancient food plant that its center of origin is uncertain, although it is usually attributed to a band of territory sweeping from the Near East into central Asia. Part of the legume family, peas in their dried form have been used as a staple food since ancient times, being found in Egyptian tombs. Hot pea soup was peddled in the streets of Athens, while fried peas were sold to spectators in lieu of popcorn at the Roman circus and in theaters.
The English imported peas from Holland and brought them to America, although Christopher Columbus had already planted them in 1493 on Isabella Island. Thomas Jefferson is said to have cultivated some 30 varieties of peas in his own garden at Monticello, including a form of the sugar snap pea, which we grow here at the farm.
Of the many varieties of peas, some, like the English pea (the common garden pea), are grown to be eaten fresh, removed from their pods. Others, like the field pea, are grown specifically to be used dried. Pod peas are those that are eaten pod and all, namely the snow pea and the sugar snap pea.
Storage
Sugar snap peas have a shelf life of up to three days, stored unwashed in plastic bags in the refrigerator. But they are at their best immediately after harvest, as the sugars will rapidly convert to starch, reducing their flavor and sweetness. For longer term storage, sugar snap peas can be frozen, but will lose their crunchy texture. If you choose to freeze them, blanch for 2 minutes, rinse under cold water, drain well, and pack into air-tight containers, such as zip-lock freezer bags. Add the frozen peas to dishes at the end of cooking time.
Preparation Tips
Sugar snap peas have strings. Whether or not they are removed is a personal choice, but do remove the calyx, or cap, at one end. To remove the strings, snap off stem tip toward the flat side and pull downward.
Sugar snap peas are usually eaten whole, but the pods and the peas may be eaten separately.
Eat young, fresh sugar snap peas raw. They make a wonderful addition to ordinary dishes. Snap them like green beans, or slice lengthwise into chunks for salads. Use whole as dippers, or fill the crisp pods as you would celery sticks, or simply munch on them as a snack.
Cook in simmering water, but no longer that two minutes. If overcooked, the pods soften and the flavor is destroyed. Drain and season to taste and serves as a garnish or side dish.
Add some sugar snap peas to your favorite stir-fry or toss into soups, stews or spaghetti sauce. For best flavor, add the peas to cooked dishes just before serving.
Sources: “Whole Foods Companion,” Dianne Onstad 2004, “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition 2003, ohio-line.osu.edu, and www.samcooks.com.
Nutrition Facts
Sugar snap peas are nutritionally comparable to regular peas. They are low in calories, fat and sodium and high in fiber and vitamins A, C and K.
(1 cup cooked snap peas)
Calories 41
Total Fat 0g
Cholesterol 0mg
Sodium 4mg
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 4g
Protein 3g
Vitamin A 21% RDA
Vitamin C 98% RDA
Vitamin K 31% RDA
Iron 11% RDA
Manganese 12% RDA
Folate 10% RDA
Potassium 6% RDA
Thiamin 10% RDA
Source: www.nutritiondata.com.