Your box deliveries are extra special this time of year with the arrival of spring peas! These emerald veggies mark the beginning of the growing season, offering their sweet crunch as a reward for making it through winter. But not all peas are created equal! The three most popular varieties—snap peas, English peas, and snow peas—each bring something unique to your table.
Peas are climbers by nature, sending out delicate tendrils that grab onto trellises, fences, or even other plants. Their peak seasonal window is typically early spring through mid to late summer. All the more reason to savor them while you can!
These green gems pack quite a nutritional punch! They're rich in vitamin C, vitamin K, and various B vitamins. Additionally, they are a good source of fiber, plant-based protein, and antioxidants.
English peas, also called garden peas or shell peas, are the classic peas many of us think of. The pods are firm and inedible; it's the sweet little peas inside that we're after. They have a bright, sweet flavor that's unmistakably "pea-like." To eat English peas, remove them from their pod and eat them raw as a snack, quickly blanch them for one to two minutes for a bright side dish, or add them to risotto and pasta.
Snow peas offer a different experience entirely. They're flat, with tiny peas housed inside thin, edible pods. They are often used in stir-fries and have a mild flavor with a gentle sweetness. Try them raw in salads, quickly stir-fried with ginger and garlic, or steamed as a simple side dish.
Snap peas (or sugar snap peas) combine the best of the previous two varieties. They have plump, sweet peas inside tender, edible pods, have a distinctively crisp texture, and are sweeter than snow peas. They were developed in the 1970s by crossing snow peas with English peas creating a perfect medium between them. They are great eaten raw as a snack, lightly steamed, or grilled to enhance their natural sweetness with a light char.
Peas can be stored in the refrigerator in a loose bag or container for up to a week. If you prepare English peas in advance, it's best to cook them within a couple of days of removing them from their pod.
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