  |
|||
|
|
By Jennifer A. Wickes Copyright 2004 History / Geography This vegetable has been cultivated since ancient times, probably from southwest Asia. Science Pisum sativum Varieties There are numerous varieties, all apart of the legume family. The English Pea is eaten fresh, whereas the Field Pea is grown to be used in a dried form. Then, there are Pod Peas which are peas that are eaten whilst still in the pods. Snow Peas and Sugar Snap Peas are examples of pod peas. Season Spring How to Select Make sure the pods are smooth and green. The peas should be tender, but not floury. Buy poster at Art.com. Storage Peas taste best eaten immediately after picking. Keep in an airtight container in the refrigerator for 2 - 3 days. Nutritional Qualities Fiber and zinc. Trivia In ancient times, peas symbolized money and love! Wine Pairings Grenache Rose, Zinfandel, Pinot Grigio, Chenin Blanc Spices Allspice, basil, cardamom, chervil, coriander (ground), dill, fennel, marjoram, mint, parsley, rosemary, savory, tarragon Equivalencies 1 lb. fresh, in pods = 1 cup shelled 10 oz. frozen = 2 cups 15 oz. can = 2 cups Additional Information (Web Sites) USA Dried Pea & Lentil Council Recipes Ensalada Rusa Recipe By: Jennifer A. Wickes 6 red potatoes -- cut 1" thick 6 eggs, hard-boiled -- chopped 3/4 cup rice vinegar 1 cup corn -- roasted 1 cup peas 1 cup carrots -- chopped 1 red bell pepper -- chopped 1/2 cup capers 1/2 cup black olives -- sliced 1/2 cup chives -- chopped salt and pepper 1/8 teaspoon cayenne pepper 2 teaspoons brown mustard 1 cup mayonnaise -- approximately Dress an ear of corn with olive oil, salt and pepper. Place in a preheated 350 degree oven for 30 minutes. Turn to make all sides a golden color. Cube the potatoes, leaving the skin on. Put the potatoes in a pot with salt and water. Bring to a boil. Cook the potatoes until a knife can be inserted into the potato, approximately 3 to 5 minutes. Do not overcook the potatoes, as they will get mushy. When cooked, drain thoroughly. Dress the potatoes with rice vinegar. Add the chopped eggs and toss. Allow the mixture to cool. When cool, discard any excess vinegar. Slicing the carrots, steam the carrots until a little tender, but leaving some crisp to it. Go To Page: 1 2
The copyright of the article Peas in Cooking for the Season is owned by Jennifer A. Wickes. Permission to republish Peas in print or online must be granted by the author in writing.
For a complete listing of article comments, questions, and other discussions related to Jennifer A. Wickes's Cooking for the Season topic, please visit the Discussions page. |
||
|
|
|||
