About Shelling Peas
Nothing says “real farm food” quite like shelling peas. A true harbinger of spring; irresistibly sweet, delicate, and delicious! They bring back nostalgic childhood memories for many of us; sitting in the garden with a colander in our lap, thrilled to have an important job –shelling peas. One in the pot, one for me…
Storage
Peas are really best when super fresh; they lose goodness quickly. The high sugar content of peas begins to convert to starch as soon as they are picked- just like sweet corn. If you do store them, don’t shell the peas until ready to eat. Keep (unwashed) in the refrigerator inside a loose plastic bag for 2-3 days.
Preparation
Wash unopened shells, snap off the stems and pull down the sides; press the seam and the pod will open. If you're not going to use right away in a cooked dish, steam or blanch peas for about a minute and chill. Now they’re ready to pop in your mouth or toss in a salad! When cooking peas in a favorite recipe, or using in a stir fry, remember they cook really fast, so don’t add until the last minute.
Tips
Don’t discard the shells! They can be used –very easily- to add fabulously fresh flavoring to soups, pastas, and more. When I’m in a hurry, I toss the empty pods into a heavy zip lock bag as I’m shelling the peas, and freeze for later use.
My favorite method for using these nutrition and flavor-packed wonders is to make Pea Cream. It is absolutely heavenly! Simply combine about 1 part empty pea pod shells, packed tightly, to 2 parts cream in a pot (e.g. 1 c. pea pods to 2 c. cream). No need to be exact here. Simmer on very low heat for 2-3 minutes. Remove from heat, cover, and let sit on the counter for about 30-60 minutes. The longer it sits, the more intense the flavor. Strain the pods out, and you’ve got delicate, light, wonderful pea cream. It will keep in the refrigerator for 2-3 days if you don’t want to use it right away, just store in a jar with a tight lid.
Pea Cream is incredibly good as a base for a pasta primavera -just cook ½ lb. of your favorite pasta, quick-sauté 1-3 c. delicate spring veggies, like snap or shelling peas, chopped green onion, asparagus, little bits of broccoli, etc. and toss with ½ c. – 1 c. pea cream (start with ½ c. and increase if you wish, to reach your desired consistency).
Use the same method for flavoring vegetable or chicken broth for amazing results. Just substitute the cream with broth. Broth can then be frozen for use in soups and other dishes later. Don’t forget to label and date the container before freezing!
Freezing: Place dry, blanched* peas single layer on a rimmed baking sheet and freeze for an hour or so, then transfer into a freezer bag, taking care to push out as much air as you can. Freezing them on a baking sheet before putting them into a bag will keep them from clumping together. Frozen peas will keep for 12-18 months.
* To blanch peas: Have a large bowl with ice water ready. Put shelled peas into a sieve with a handle and dunk into simmering (low boiling) water for about 1 minute. Shake sieve around to make sure peas get blanched evenly. Remove and immediately dunk into the ice water; leave there for about 1 minute, shaking occasionally to insure all peas get well chilled, then drain thoroughly. The ice water bath halts the cooking process and helps preserve flavor, nutrients, and color. Lay peas out on paper or cloth towels on your counter to dry.
Pairings: Excellent with other light and delicate spring herbs and vegetables such as mint, spring onions, and a splash of lemon. Terrific with salmon.
Nutrition
1 cup peas has 22% of the vitamin A, 97% of the Vitamin C, 16% of the folate and 12% of the iron you will need for the day. Add to that, 8g protein, 9g fiber, and 20g carbohydrates! Sweet AND nutritious! Thank you Mother Nature!
Fun-to-know
Peas originated in areas of the Middle East and Asia, and was adopted centuries ago throughout Europe. It’s believed that calling the peas “English” likely was started by early American colonists who were homesick for England.
Liz Talley, Urban Graze
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