Franklin County

   June 2008
 

Savor the flavor of fresh garden peas

Peas in their dried form have been used since ancient times, but it was not until the sixteenth century that fresh forms of peas became popular.

Today, most peas are canned or frozen. Peas retain their color, flavor and nutrients better when frozen, rather than canned. If just thawed and not cooked, frozen peas can be substituted for fresh peas in salads and uncooked dishes.

English peas have large, bulging pods filled with round, sweet peas. The pods are not eaten. Baby green peas are sweet and tender, while early or June peas are larger and starchier. Shelled peas may be canned or frozen. Snow peas and sugar snap peas are meant to be eaten with the pod.

Selection. Look for firm, glossy pods with a slightly velvety feel, filled almost to bursting. Choose medium size pods rather than overlarge ones. The leaves, stem, and tip should be soft and green. Avoid puffy, dull, yellow or speckled pods. Avoid peas that rattle in the pod.

Snow peas should be shiny and flat with tiny peas barely visible through the pod. Small ones will be sweetest and most tender.

Sugar snaps should be bright, plump and firm. The pod should tightly encase small peas. Avoid limp or yellow sugar snaps.

Storage. Peas are best used the day they are picked. If peas must be stored, place in perforated plastic bags and store in the refrigerator for one to two days. If kept at room temperature, peas will lose half their sugar content in six hours. Store unwashed. Do not shell peas until just before cooking or eating them.

Wash English peas just before shelling. Wash sugar snaps and snow peas just before using them. Remove tips of snow peas and remove the string from sugar snaps before preparing.

A pound of peas in the pod will yield about one cup of shelled peas; a quarter pound of snow peas or sugar snaps will provide one serving.

Freezing. One bushel peas in pods (30 pounds) will yield about 12 to 15 pints. 2 to 2-1/2 pounds peas in pods will yield about 1 pint.

Green or English. Harvest peas when pods have filled. For tender peas, harvest when a bit immature; for "meaty" peas, harvest when mature. Wash and shell. Water blanch 1-1/2 minutes. Cool promptly in cold water and drain, package, seal and freeze.

Snow peas. Also called sugar or Chinese peas. Pick when pods are full-sized, and peas are just barely visible in the pods. To freeze, water blanch in boiling water for 2 minutes. Cool, drain, package, seal and freeze.

Sugar snap peas. Select bright green, tender pods. Wash, remove stems and blossom ends and any strings, leave whole. Pick when the pods are round and fully mature, but before peas inside become starchy. Pods will be about 2 to 3 inches long. To freeze, water blanch in boiling water for 2 to 3 minutes. Cool, drain, package, seal and freeze.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08