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At home on my doorstep a brown paper bag is waiting for me. Truly fresh peas are to die for, but you should aim to eat them half an hour or so after picking them. The longer you leave them the more their natural sugar turns to starch - at a certain point you are better off with frozen peas where this process has been halted.
Snow peas (aka Mangetout, or Chinese sugar peas): Pisum sativum var. Sugar snap peas: Pisum sativum var. Sugar snap peas (see the featured image at the top of this post) are a cross between ordinary peas and snow peas. An All American Gold Medal Winner, Sugar Snap Peas are a group of edible podded peas that were developed by breeding a Chinese snow pea with a mutant pea plant. A snap pea named "butter pea" was described in French literature in the 19th century, but the old snap pea had been lost in cultivation by the mid-20th century. The present snap pea originated from Calvin Lamborn's cross between a shelling pea mutant found in 1952 by Dr. M.C. Parker and a snow pea cultivar.
They have slightly larger peas inside than snow peas, but you can still eat them whole and they are still crunchy and fresh… possibly a little sweeter. The sweet flavour is also not a coincidence - sugar snap peas contain a relatively high amount of sugar and carbohydrates. The best way to know if sugar snap peas are fresh and sweet is simply by tasting them. Choose peas that are shiny and firm with brightly colored pods that feel swollen and heavy. Look for fat and full pods with a uniform green color.
The best thing about sugar snap peas is that they do not only taste great, but they also contain lots of valuable nutrients. Along with vitamin C, sugar snap peas also contain lots of pro-vitamin A, folic acid, potassium, phosphorous and magnesium. Sugar snap peas provide an excellent source of protein. Nevertheless, sugar snap peas can play an important part in a balanced diet, as they contain valuable protein and fibre, but hardly any fat.
Snap peas, like all other peas, are pod fruits. The plants are climbing, and pea sticks or a trellis or other support system is required for optimal growth. The snap pea is a cool season legume. It may be planted in spring as early as the soil can be worked. Seeds should be planted 25-40 mm (1-1+1⁄2 in) apart and 15-25 mm (1⁄2-1 in) deep in a 75 mm (3 in) band. It tolerates light frost when young; it also has a wider adaptation and tolerance of higher temperatures than some other pea cultivars. Snap peas may grow to 2 m (6 ft 7 in) or more, but more typically are about 1.3 m (4 ft 3 in). They have a vining habit and require a trellis or similar support structure. They should get 4-6 hours of sunlight each day.
At maturity, the pods grow to around 4 to 8 centimetres (1+1⁄2 to 3 inches) in length. Pods contain three to nine peas. Pods of the edible-podded pea, including snap peas, do not have a membrane and do not open when ripe. Before being eaten, mature snap pea pods may need to be "stringed," which means the membranous string running along the top of the pod from base to tip is removed.
Freshly harvested, regional sugar snap peas are available from June to September. Sugar snap peas are harvested year round, unlike English peas which are susceptible to frost damage which causes a delay in this pea's harvest resulting in a lower volume of English peas. The season for them is May to November. The don’t keep long, so eat them as soon after you buy them as you can. To store, refrigerate in a plastic bag. For optimum quality and flavor, use within one week. They should be eaten soon after buying because they lose their sweet taste and nutritional value quickly. One pound of peas will only yield about 1 cup of shelled peas so buy more than you think you will need.
Before they can be cooked, sugar snap peas must be washed and the harder ends removed. By stacking multiple sugar snap peas one on top of the other, they can be quickly prepped for cooking. Next, either leave the sugar snap peas whole, or cut them diagonally into small pieces. You can rinse, put back in the plastic dish you bought them in with a little water and microwave on high (or alternatively steam them) for a couple of minutes. You can eat pea flowers which taste of peas, and which will give impact to any salad.
Sugar snap peas are quick and easy to prepare, as they only have to be briefly boiled. Boil them for a couple of minutes only in just enough water to cover them - no salt, which makes them tough. Blanch them for 30 seconds and then stir fry just long enough to heat them up until they turn a bright glossy green. This helps to retain the crispness and the sweet flavor. Toss into fresh mixed green salads. Make a scrumptious chilled fresh pea salad. A healthy side dish, serve with main entrées. Peas pair well with cheese. Enhance stews and soups.
An All American Gold Medal Winner, Sugar Snap Peas are a group of edible podded peas that were developed by breeding a Chinese snow pea with a mutant pea plant. Researchers at Twin Falls, Idaho, hoped that the cross might counteract twisting and buckling seen in varieties at the time. Below is a list of several snap pea cultivars currently available, ordered by days to maturity. Days to maturity is from germination to edible pod stage; add about 7 days to estimate shell pea stage. Amish Snap is the only true heirloom snap pea.
A snap pea named "butter pea" was described in French literature in the 19th century, but the old snap pea had been lost in cultivation by the mid-20th century. Sugar snap peas were a dietary staple in both Ancient Egypt and Ancient Rome. In the Middle Ages they were viewed as a particularly valuable vegetable which only the upper class could afford. Sugar snap peas probably originated in Europe, where they are now cultivated and consumed in large amounts.
A versatile culinary delight, sugar snap peas are welcome in a myriad of dishes. Recipes that include Sugar Snap Peas. Toss into fresh mixed green salads. Make a scrumptious chilled fresh pea salad. A healthy side dish, serve with main entrées. Peas pair well with cheese. Enhance stews and soups. Sugar Snap Peas have a satisfying crunch and can be eaten raw or lightly cooked. The trick is to not overcook them or they will become mushy.
| Тип | Съедобность стручка | Вкус | Применение |
|---|---|---|---|
| English (Garden) peas | Нет (шелушат) | Сладкий, нежный | Сырые, варёные, пюре |
| Snow peas / Mangetout | Да (тонкий плоский стручок) | Хрустящий, мягкий | Вок, салаты |
| Sugar snap peas | Да (толще, хрустящие) | Очень сладкие, хрустящие | Сырые, бланшированные, жареные |
Nothing says spring like fresh English and Sugar Snap peas. Peas pair well with cheese. The best way to know if sugar snap peas are fresh and sweet is simply by tasting them.
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