Peas that are ready to please in a snap
What’s in season: You know its spring when you spot mounds and mounds of peas at the market: Right now, you can find loads of English and sugar snap peas. English peas, also known as common garden peas, are prized for their uncommonly bright, sweet flavor. The vibrant green peas will need to be shucked before using. Thankfully, some farmers take care of this tedious task, and shucked peas can be found at select stands at various markets. Often referred to as just “snap peas,” sugar snap peas are a cross between the English pea and the snow pea, developed by a plant breeder named Calvin Lamborn in the 1970s. And they’re a cook’s dream: You can eat the peas, pod and all — no shucking required.
What to cook: If you buy English peas whole, one pound of pods will yield roughly one to 1 1/2 cups of peas. Very little, if anything, needs to be done to sugar snap peas. Coarsely chop the pods or serve whole in salads, or blanch the pods to serve as a last-minute addition to pastas or rice dishes. Sauté sugar snap pods with garlic or fresh herbs, or simply steam them.
What’s on the horizon: Grape and cherry tomatoes.