Peas

History History Peas originated at the same time as lentils about 10,000 years ago in the Middle East. Peas were used in their dry form (split peas) until about the sixteenth century when forms with tender seeds were developed that could be eaten fresh. Types of Peas Fresh Peas The small, round, green vegetable has numerous names such as sweet pea, green pea, garden pea, or English pea. Generally, the fresh pea is harvested in the summer. It can be eaten raw or used in salads, soups, casseroles, stews, and other dishes. Also, it can be frozen and canned. Pod Peas Edible-pod peas include both Oriental or Asian (also Snow) flat type pods, harvested when the seeds are very small and immature, and the Snap or Sugar Snap Pea which resemble a typical fresh garden pea but with smaller seeds. Source: Kids Cook Farm-Fresh Food, California Department of Education Season, Ripeness and Storage State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Arizona                         California                         In-Season   Season Peas are harvested year-round in California. Ripeness Good-quality peas will have a large pod that bulges away from the pea inside. The pod will be firm and crisp with medium to dark-green coloring. Avoid product with soft, limp pods or blemished pods. Also avoid peas that are so big, they almost burst from the pod. Edible-pod peas should be uniformly bright green (light to deep green but not yellow-green), fully turgid, clean, and free from damage (Thrip injury, broken pods). The stem and calyxes should be green and there should be very few blossoms attached to the pods. Storage Store pea pods in the coldest part of your refrigerator for up to two weeks.