PEAS

When to Buy/In Season:
Season: all year, best supplies January – August

How to Select:
Green peas should be fresh, young pods, light-green in color, slightly velvety to the touch and well filled with well-developed peas. Pods with immature peas are usually flat, dark green, wilted; over mature pods are swollen, light, wrinkled, and yellowish flecked with gray.

Organic Issues:
Conventional peas are sprayed for diseases and pests. Organic crops may be washed to remove aphids and mildew aphids, amend the soil with diatomaceous earth to kill off symphylans, and use simple solutions such as baking soda to discourage mildews.

Pesticide Issues:
EWG 2009 Dirty Dozen, FROZEN peas rank #41 for highest levels of pesticide residues

How to Store:
Fresh:
Refrigerate pods and use within 2 days.
Peas are sensitive to ethylene, formed naturally from certain other produce, so store away from

Apples
Apricots
Avocados
Bananas, unripe
Cantaloupe
Figs
Honeydew
Nectarines
Peaches
Pears
Plums
Tomatoes

Frozen:
To Freeze from fresh:

Green Peas:
Preparation: Harvest when pods are filled with young, tender peas that have not become starchy. (NOTE: If the peas have started to develop, follow the directions for green beans. If the peas are already developed, shell and follow the directions for green peas.)
Blanch: Water blanch 1 1/2 minutes for small pods; 2 minutes for large pods. Cool, drain and package, leaving 1/2-inch headspace.

Blackeyed or Field Peas
Preparation: Select pods when seeds are tender and well-filled. Wash pods. Shell and discard over-mature and immature seeds and those injured by insects. Wash shelled peas.
Blanch: Water blanch 2 minutes. Cool promptly, drain and package, leaving 1/2 inch headspace. Seal and freeze.

Snow peas:
Also called sugar or Chinese peas. Should be harvested when peas are just barely visible in the pods. To freeze, water blanch in boiling water for 2 minutes.

Sugar snap peas:
Should be picked when the pods are round and fully mature, 2 to 3 inches long. To freeze, water blanch in boiling water for 2 to 3 minutes. Cool, drain, package, seal and freeze.

2 to 2-1/2 pounds yields 1 pint

Canned:
As a guideline, canned peas have a shelf-life of about 2-½ to 3 years from the date of production. This assumes the can isn’t dented or damaged, and the product is stored under normal conditions. After that time, the color, flavor and texture of the food may begin to deteriorate, although the contents would still be safe.

After opening, canned foods should retain their original quality for at least 2 to 3 days when refrigerated and sealed in a plastic or glass container

Photo Source: Shelly & Dave

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