History / Geography

This vegetable has been cultivated since ancient times, probably from southwest Asia.

Science

Pisum sativum

Varieties

There are numerous varieties, all apart of the legume family. The English Pea is eaten fresh, whereas the Field Pea is grown to be used in a dried form. Then, there are Pod Peas which are peas that are eaten whilst still in the pods. Snow Peas and Sugar Snap Peas are examples of pod peas.

Season

Spring

How to Select

Make sure the pods are smooth and green. The peas should be tender, but not floury.

Storage

Peas taste best eaten immediately after picking. Keep in an airtight container in the refrigerator for 2 - 3 days.

Nutritional Qualities

Fiber and zinc.

Trivia

In ancient times, peas symbolized money and love!

Wine Pairings

Grenache Rose, Zinfandel, Pinot Grigio, Chenin Blanc

Spices

Allspice, basil, cardamom, chervil, coriander (ground), dill, fennel, marjoram, mint, parsley, rosemary, savory, tarragon

Equivalencies

1 lb. fresh, in pods = 1 cup shelled
10 oz. frozen = 2 cups
15 oz. can = 2 cups

Additional Information (Web Sites)

USA Dried Pea & Lentil Council

Recipes

Ensalada Rusa
Recipe By: Jennifer A. Wickes

6 red potatoes — cut 1" thick
6 eggs, hard-boiled — chopped
3/4 cup rice vinegar
1 cup corn — roasted
1 cup peas
1 cup carrots — chopped
1 red bell pepper — chopped
1/2 cup capers
1/2 cup black olives — sliced
1/2 cup chives — chopped
salt and pepper
1/8 teaspoon cayenne pepper
2 teaspoons brown mustard
1 cup mayonnaise — approximately

Dress an ear of corn with olive oil, salt and pepper. Place in a preheated 350 degree oven for 30 minutes. Turn to make all sides a golden color.

Cube the potatoes, leaving the skin on. Put the potatoes in a pot with salt and water. Bring to a boil. Cook the potatoes until a knife can be inserted into the potato, approximately 3 to 5 minutes. Do not overcook the potatoes, as they will get mushy.

When cooked, drain thoroughly. Dress the potatoes with rice vinegar. Add the chopped eggs and toss. Allow the mixture to cool. When cool, discard any excess vinegar.

Slicing the carrots, steam the carrots until a little tender, but leaving some crisp to it.

Add the remaining ingredients into the potato mixture. Mix carefully. Cover with a plastic wrap and refrigerate overnight. Taste, and if necessary, add more salt, mustard, chives, or cayenne pepper.

Garnish with extra chopped chives.

Yields: 8 servings

Split Pea Soup
Recipe By: TJ Hill - Appetites Catered

6 ounces salt pork
10 ounces onion — minced
5 ounces celery — minced
5 ounces carrot — minced
6 quarts water — or stock
1 ham hock — or ham bone-smoked
2 pounds green split peas
1 whole bay leaf
2 whole cloves
6 whole peppercorns
kosher salt
white pepper

Mince or grind salt pork. Cook slowly in a heavy stockpot, over a low flame, to render the fat.

Add the mirepoix and sweat until slightly softened. Add the ham hock / bone and water / stock.

Rinse and drain the split peas, add to the stockpot. Tie the bay leaf, cloves, and peppercorns in cheesecloth as for a sachet. Add to the stockpot.

Cover and simmer for 60 minutes, over a low flame, until peas are tender. Remove sachet and ham hock / bone.

Puree in a food processor. Force through a chinois to strain. Return to a simmer.

Add additional stock or water to thin as needed. Season to taste with salt and white pepper.

Trim meat off of ham hock and add to soup.

Serve hot.

Yields: 24 servings

Snow Pea & Pear Salad

1/4 cup plain yogurt
8 radicchio leaves
2 tablespoon pineapple juice
3 green onions — thinly sliced
1/2 teaspoon sugar
2 tablespoon chopped walnuts toasted
1 lg firm — ripe pear
20 snow peas divided
1 teaspoon lime juice

Combine yogurt, pineapple juice & sugar in a bowl. Stir well & set aside.

Cook snow peas in a small amount of boiling water 15 seconds. Drain well.

Cut the pear in half lengthwise. Core & cut lengthwise into thin slices. Brush with lime juice.

Arrange snow peas & pears on each of the four radicchio lined salad plates. Drizzle each with 1 1/2 T. yogurt mixture. Sprinkle with green onions & walnuts.

Yields: 4 servings

Jennifer A. Wickes is a freelance food writer, researcher and cookbook reviewer. She has written several eBooks, and has had numerous articles and recipes in printed publications, as well as on- line. She is working on her first cookbook. For more information about Jennifer or her work, please visit her home page: http://home.comcast.net/~culinaryjen/Home.html