Peas are legumes: plants that bear pods enclosing fleshy seeds. All legumes are good sources of plant protein. Three types of peas are generally available: snow, snap, and shell. Snow and snap are edible podded. Snap peas were created in the 1970s as a cross between snow and shell peas. All peas are good sources of fiber, B vitamins, iron, magnesium and zinc.
In the kitchen: Snap peas: remove the string (which runs around both sides of the pod) before eating. Snow peas; just remove the tips from both ends. Shell peas, as the name implies, need to be shelled (but they’re worth it!). Eat or refrigerate ASAP, to prevent the sugar from turning to starch.
Snap Peas With Yogurt Dip
- 6cupssnap peas, stemmed and strings removed
- 2cupsplain non-fat yogurt
- 2Tbspchopped fresh dill OR 2 tablespoons Dijon mustard
- 2Tbspchives or scallions
- optional: minced garlic, hot pepper flakes
- Prepare peas.
- Mix all other ingredients in a bowl.
Conner Soderquist is in the Post-Baccalaureate Premedical Program at the University of Vermont. He was a volunteer with the Health Share program at Colchester Family Practice in Fall 2013 and works at the intersection of healthcare and agriculture.