Julian, a past farm crew member, wrote following bit about peas:
“Give Peas a Chance: I needed pea education, and in case you do too, I’ll pass along what I found out.
There are three types of peas: Shelling (or garden), sugar snap (or sugar) and snow peas.
Shelling peas have the woody shell that you don’t eat. Open them along the seam, and take out the delectable peas to eat.
Sugar snap and snow peas have a higher sugar content and you can eat the whole thing including the shell. ‘Mangetout’ is the french term for these peas! Garden and sugar snap peas can look similar: they are both plump. If you are not sure, you can tell the difference between them by biting into them. The pod of the garden pea is tough and stringy (inedible); the pod of the sugar snap is delectable and crisp (edible).
Snow peas are flat, tender pods, and every part of this pea is eaten.”
It’s best to eat peas within the first few days of picking. You can eat them raw throughout the day as a snack, or try this recipe!
Peas with Garlic Scapes and Cream
- 1 litre unshelled peas 1 quart (or 2 cups shelled peas)
- 2 garlic scapes
- 1 teaspoon minced fresh savory
- 1 tablespoon butter
- ¼ teaspoon sea salt
- freshly ground black pepper
- ¼ cup heavy cream
- ½ teaspoon flour
Shell the peas, and put them in a pot with water to just cover.
Chop the garlic scapes finely, and mince the savory.
Turn the peas on to cook over medium-high heat, about 10 minutes.
Meanwhile, heat the butter in a small skillet, and add the chopped garlic scapes and the savory. Cook over low heat until soft and slightly coloured, about 10 minutes. Have the flour mixed into the cream and standing by.
Drain the peas well and add them to the skillet with the cream. Cook for another 5 minutes until just thickened, season with salt and pepper, and serve at once.
2 servings 40 minutes - 25 minutes prep time.