Spring has definitely sprung, and we’re seeing some beautiful, bright vegetables at farmers’ markets, including spring peas. Members of the legume family, snow and snap peas are climbing plants and highly nutritious with tons of vitamin C, iron, and manganese.

DID YOU KNOW? 

Fresh pods carry 150 percent more amounts of vitamin C than regular garden peas. Vegetables rich in this vitamin help the body develop resistance against radical agents and scavenge harmful, pro-inflammatory free radicals from the body. Both sugar snap and snow pea pods are famous as mange tout, which means “eat all” in French, as the peas are grown in many regions of Europe having originated there. Also known as Chinese pea pods—since they’re often used in stir-fries—snow peas are flat with tiny peas inside, mildly flavored, and can be served raw or cooked. Though the whole pod is edible, the tough strings along the edges are usually removed before eating. Snap peas—also known as sugar snap peas—are a cross between snow peas and garden peas. The whole pod is eaten (raw or cooked) and has a crunchy texture with a very sweet flavor. 

SELECTION AND STORAGE

Snow peas should be shiny and flat, with very small peas that are barely visible through the pod. For snap peas, buy full, uniformly sized pods featuring smooth skin. Avoid over-mature pods as they can be a bit out of flavor. Also avoid those with cuts, cracks, or discoloration. You can store unwashed peas in a perforated bag in the refrigerator for up to five days, but they’re best eaten right away.

For details on where to buy Placer County farm-fresh produce, wine, meat, and other products, visit placergrown.org and foothillfarmersmarket.com.

By Carol Arnold

RECIPE: Radish and Spring Pea Salad with Lemon and Mint

Recipe by Courtney McDonald

1 bunch mixed radishes, washed, tops and tails removed

1 lb. snow peas, snap peas, or a mix of both; trimmed off ends and strings

1/2 bunch green onions, very thinly sliced

1/2 cup torn fresh mint leaves

2 grapefruits, segmented

1 serrano or jalapeno pepper, thinly sliced (optional)

Zest of 2 lemons

Zest of 1 orange

1 1/2 tbsp. fresh lemon juice

2 tbsp. mayonnaise

2 tsp. honey

1/2 tsp. sea salt

1/4 cup good olive oil

Cut the radishes in half lengthwise and slice thinly. Julienne the trimmed peas lengthwise as well. If using snap peas, keep a few cut in half lengthwise as a pretty spring garnish for the top of the salad.  In a medium mixing bowl, carefully toss the radishes, peas, green onion, mint leaves, grapefruit segments, and sliced pepper (if using) to combine. Set aside and make the dressing.

For the dressing: In a small mixing bowl, whisk together the lemon juice, citrus zest, mayonnaise, honey, and salt. Slowly whisk in the olive oil and stir to combine. The mixture should be a thin emulsion.

Toss the radish and pea mixture with the dressing to coat well. Taste for seasoning and add a pinch more salt if necessary. Transfer to a serving bowl, garnish with the reserved snap peas, if desired, and enjoy! Serves 4.