In Season: Peas

green guide




What in-season produce are we shopping for this week? Peas of every size, shape, and description: English peas, garden peas, snow peas, sugar snap peas, shell peas, sweet peas...well, you get the idea.

Here's what you can do with 'em...






Peas now...

Recently, a lot of chefs and food bloggers have been writing about making pasta in a tangy yogurt sauce. It's similar to a cream sauce or Alfredo sauce, but this version is replaces cream, milk, cheese, etc. with yogurt and, therefore, is actually good for you. The following pasta recipe calls for yogurt and two kinds of peas—regular and sugar snap peas.

Pea, Radish, and Orzo Salad from Running With Tweezers

1/2 cup orzo, uncooked

1 (7 oz) container of Greek Yogurt or sour cream

zest of one lemon

2 tablespoon chives, chopped

1 small bunch radishes, washed and cut into a small dice or thinly sliced

1/2 cup fresh (or frozen) peas

1/2 cup sugar snap peas cut into 1/2 " pieces

sea salt and fresh ground black pepper, to taste

Bring 4 cups of water to a boil. Add orzo and cook until al dente. If you are using frozen peas, throw them in the boiling water with the orzo in the last 2 minutes of the pasta's cook time. Drain and allow to cool.

Combine yogurt and lemon zest. Add drained orzo to the dressing. Add peas, radishes, and snap peas. Stir to mix thoroughly. Salt and pepper to taste and sprinkle the mixture with chopped chives.


Peas later...

Too many peas? Freeze some and save for later. Here's how to do it:

1. Hull peas. If you are using edible-podded peas like sugar snap peas or snow peas, snap off the tips and pull the string off.

2. Blanch peas. First submerge in boiling water for 90 seconds (120 seconds if using edible-podded peas); then cool in ice bath for at least 90 seconds.

3. Drain.

4. Pack into air-tight freezer containers.


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