Spring peas (or green peas) are sweet, tender peas grown only in the spring season.
Because spring peas are so sweet and tender, they are highly seasonal and don't travel easily. There's a very narrow window to enjoy spring peas at their peak deliciousness before the pods become starchy and the peas begin to lose their flavor. Spring peas are healthy, too; they're sources of Vitamins A, K, and C, fiber, folate, and thiamin. Many gardeners herald these peas as the first true sign of spring. Once the season begins to turn, the pea tendrils begin to unfurl and grow, bearing beautiful, delicate, fragrant flowers. Gardeners also love them because, like most legumes, spring peas are nitrogen fixing and rejuvinate tired soil. Spring peas are eaten raw, cooked, in the pod, shelled, really any way creative cooks can capitalize on their bounty before the season ends. Speaking from a culinary standpoint, spring peas are almost a perfect recipe unto themselves. The only trick to creating delicious dishes with spring peas is to not overcook the peas so their flavor can shine.
Fresh Produce, Spring Peas
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