Freshly picked, stripped from their pods, steamed quickly and tossed with some sweet butter and just a pinch of salt — if you’ve never had fresh peas, you’re in for a treat.
Green peas — picked immature and not allowed to dry into split peas — did not become popular until the 17th century in Italy, France and England.
Before that, Europeans only knew dried peas — what we call split peas or marrowfat peas.
They contain many B complex vitamins, including folic acid, as well as vitamin A and the minerals calcium, iron, zinc, potassium, and magnesium.
By the time they reach the store shelf, their sugar has turned to starch and they have lost most of their sweetness.
When buying green peas, look for pods that are full, shiny, crisp, and green, with a velvety feel.
A classic French method is to cook or rather steam them in a nest of lettuce leaves, Avoid using salt in the cooking process, as it toughens the peas.
Because peas are legumes, they go great mixed into all types of grain salads, like rice, quinoa and barley.
A traditional Italian dish combines prosciutto with onions and peas, served over pasta with a creamy sauce.
Add diced prosciutto or ham, cover, and cook slowly about 20 minutes on low heat, stirring occasionally, to soften the onions and draw out the flavor of the onions and prosciutto without dying out the meat.
Stir in 1/4 cup of the liquid from the pickles along with the olive oil, honey and vinegar.
Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: cooking and writing.