A Springtime Treat Peas

Peas are the often forgotten Spring  time vegetable. Most home chefs usually just relegate it to a side,  usually with a winter roast or fall soup. Yet  fresh picked ones are springy , almost minty tasting. They can be made into a variety of different dishes , from main ones to salads and even hors d' oeuvres.

Peas have been around since ancient times, first being cultivated in Neolithic Era Greece, Syria and Turkey.Peas or pisum sativum are actually the fruit of the pea pods.They are usually eaten in the immature or semi ripe stage and can be canned, fresh or frozen..They're usually green but can also be purple or yellow.Green peas have been enjoyed by centuries, keeping famine at bay during the Middle Ages due to their versatility and abundance during droughts.. They were popular in France and early America, where Thomas Jefferson grew thirty different kinds of the cultivar. Victorians loved them especially when canning came in, allowing people to  eat them all year round. Peas are one of the best vegetables to eat because they are high in folate, part of the Vitamin B family as well as being loaded with  Vitamins A, C and K. They re incredibly low in calories , 125 calories  a cup which makes them the ideal summer food...Peas are actually graded, the smaller have the highest, due to their tenderness.Le Seuer is one of the best canned peas however the most flavorful are fresh ,whether from your garden or the farmer's market.


These little green gems were featured in a healthy recipe in Wednesday's New York Times Food section. Martha Rose Schulman , who usually writes for the Tuesday Health recipes  gave us a garlic  shrimp recipe , brightened up by English peas. These cut the garlickyness and add to the seafood's sweetness.A warm weather favorite is pea salad.It is good with just a plain vinaigrette.  You don't want an overpowering dressing that can drown out the sweet flavor.Another salad idea is combining white rice and mint. This is the perfect foil for lamb or beef kabobs or for grilled lamb chops. Peas can also be pounded into hummus. They're mashed  like chickpeas and then add olive oil during this to create a satiny textured dip. some recipes call for a clove but just sea salt and freshly ground pepper are really all it needs.They do have to be cooked first , usually for one to three minutes only.Of course, the most famous dish is pea soup. This can be made with a ham bone for added flavor or parsley for a fresher taste. One of the best dishes is the Roman piselli al prosciutto, a yummy combo of braised sweet peas with cooked prosciutto or ham and white onions. A simple side dish is steamed peas with melted butter. This works with any kind of meat and is super easy to make.

Peas should be the stars of the Spring table. They are fresh and sweet, high in vitamins and low in calories. Make them to day for a yummy good for you  treat.