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By HELEN W. SMITH
RapfMnannock Newt Contributing Writer
English peas will soon be in season. This is one of spring’s tastiest vegetables.
Like their dried relatives, garden peas are legumes, but they are eaten when immature and sweet.
Peas are a native of Italy. From there they traveled northwest to England and west to the New World with the first American settlers.
In addition to English peas, two other popular varieties are snow peas (almost pea-less pods that are an Oriental specialty) and sugar snap peas. Both of these are eaten shells and all, raw as well as codked.
Nutritional Value: Peas are a good source of Vitamin A, potassium, protein, phosphorus, and iron. Snow peas are low in protein since their seeds are very small.
If you don’t have peas in your garden and need to buy them, look for large, bright green pods. The pods should be well filled and have a velvety texture. A pound of peas in the shell yields about one cup shelled. To store, refrigerate peas unshelled; they should keep 3-5 days. Figure on two pounds of garden peas in the pod to feed four people; one pound yields about one cup of peas. For snow peas and sugar snaps, one pound is enough for four.
Preparation: Peas, like most vegetables, are best when not over
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