Sweet peas, or sugar snap peas are heavier and thicker than than snow peas and deliciously sweet. Both peas and pod are edible on these tender veggies. Sweet peas tend to be about 2-3 inches long and grow on a climbing plant. Sweet peas tend to have plumper rounder peas than snow peas.
BEST STORAGE PRACTICES:
Sweet peas should be kept between 32- 36 degrees Fahrenheit in the crisper bin of the refrigerator. Store in a bag.
FUN WAYS TO EAT AND COOK:
Sweet peas are delicious freshly picked and raw. Try them with a little dip or plain. There’s no need to remove the pod- it’s edible too! Sweet peas are also delicious steamed, boiled, or sautéed.
SELECTING SWEET PEAS:
Choose pea pods that are small to medium in size with undamaged and bright green outer skins. Avoid discoloration and only choose those that are crisp and green.
WHY IT’S GOOD TO EAT:
- Great source of dietary fiber
- Good source of protein
- Good source of Vitamin C, niacin (B3), folate, and beta carotene—precursor to Vitamin A
WHEN IT’S IN SEASON:
Snap peas are cooler climate vegetables and are often planted in early spring or late winter when the ground is accessible. Snap peas can be found late spring and throughout the fall months.
HOW IT’S HARVESTED:
Pea plants need the assistance of stalk holders to keep their plants upright and pods growing fresh. The stem is very weak and often cannot support the pods. When mature, pea pods are often picked by hand.
Sweet Pea Soup—Boil unshelled sweet peas in water with onions, salt, pepper, oregano, oil and parsley. Cook until tender and soft. Puree and whip until creamy. Enjoy!