Green Peas - A Seed not a Vegetable!

This week’s Vegetable Box Feature: Green Peas… which botanically is actually a seed not a vegetable!

Did you know?

• There are 7 different types of peas in the world.
• Most of the world’s peas are grown in China, Russia, and Canada. In total, these three countries produce more than half of its world volume.
• The green pea as we know it today is only green because it’s picked when it’s still immature. A ripe pea is yellowish. Eating peas when they are green became fashionable in the 1600s and 1700s but the French thought it was madness to eat them green.
• Clarence Birdseye froze the first peas in the 1920s.
• One serving of peas contains the equivalent Vitamin C as 2 large apples and a 100-calorie serving of peas contains more protein than a whole egg or tablespoon of peanut butter (they rank second after lentils for richest source of protein in a vegetable).
• The less water you use when cooking peas, the less vitamin C is lost.
• The proper etiquette for eating peas is to squash them on the back of your fork.

Fun Fact

• Looking for a challenge this Long Weekend? Try to break this record, LOL! In 1984, Janet Harris broke a Guinness World Record by consuming 7,175 peas in 60 minutes using chopsticks.
• In 1969, peas were the subject of the first ever broadcasted colour commercial.

Where to Store it?
Peas should be stored in cold and moist environments, therefore place peas in a perforated plastic bag in the vegetable crisper drawer of your fridge to keep them moist. Peas will keep for about 5-7 days. If they are stored too cold or for too long they will become soft and start to brown. They will also loose their sweetness, the sugar that makes them sweet begins turning to starch after picking.

Preparation
How to shell peas:

1. Begin by washing the pea pods thoroughly to remove any dirt and grit that might be there. This will avoid any unwanted dirt falling into the container of freshly shelled peas.

2. Soak the pea pods in water for a while. This step is not at all necessary, but some find that the water softens the pods up a bit and makes the process go a little easier.
3. Snap off both ends of the pea pod. Simply grasp the pea pod with thumb and forefinger, leaving the tip exposed. Snap off the end using the thumb and forefinger of your free hand.
4. Remove the strip in the middle of the hull by grasping it at the top with your fingers and pulling downward, much like shucking corn.
5. Pry open the pod at the seam using your thumbs. Some pods tend to be a little stubborn, but it's nothing a little pushing won't overcome.
6. Rake the peas out of the pod using your fingers and let them drop into the empty container.
7. Repeat these steps until you've gotten the desired amount of peas, the pods are all gone or your fingers become too sore to continue, whichever comes first. 😊

How to Use:
Peas can be served raw or cooked. Boil, sauté or steam fresh peas in a minimum amount of water in a covered saucepan 30 seconds to 1 minute but no more than 3 minutes. You can add them to soups, salads, casseroles or enjoy on their own. Tip: add a fresh herb like mint or tarragon to the water when boiling or steaming to add flavor.

Recipes:

Pea Hemp Dip with Mint
Created by: Joyous Health

This dip is sure to bring sunshine and fresh feeling into your home from both the gorgeous colour and bright flavour!

Ingredients:
1/2 cup Manitoba Harvest Hemp Hearts
1 1/2 cup fresh or frozen peas
1/4 cup fresh mint leaves
1-2 garlic cloves
Juice from 1 lemon
1 tbsp extra-virgin olive oil
1/2 tsp sea salt

Instructions
1. If using frozen peas, first thaw them in warm water. Place all ingredients into a food processor or blender and give a whirl until nice and creamy.

2. Enjoy with your favourite crackers or raw vegetables.

Lemon Risotto with Peas, Tarragon, and Leeks
Created By:  David Bonom

A delicious side dish for fish or your favourite protein.

Ingredients:
1 cup fresh green peas
4 cups Chicken Broth (can use vegetable)
2 TBSP extra-virgin olive oil
1 ½ cups finely chopped leek (about 2)
½ cup chopped shallots
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
3 TBSP dry white wine
½ cup grated fresh Parmigiano-Reggiano cheese
1 tsp grated lemon rind
2 TBSP fresh lemon juice
½ tsp salt
⅛ tsp freshly ground black pepper
2 TBSP chopped fresh tarragon
1 TBSP butter

Instructions:
1. Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring chicken broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper.
   
   3. Remove from heat; stir in tarragon and butter. Enjoy!

 Green Pea Patties

Created by:Siulinskitchen

A healthy option for an appetizer, side, or main dish. Serve with spicy mayo (mix of mayo and Sriracha sauce).

Ingredients:
½ pound green peas
½ cup all-purpose flour, or as needed
⅓ cup freshly grated Parmesan cheese
1 egg
1 TBSP milk, or as needed
1 tsp baking powder
½ tsp salt, or to taste
½ tsp ground black pepper, or to taste
1 TBSP olive oil, or as needed

Instructions:
1. Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.

2. Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick.
3. Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.

Tip: Add ½ tsp garlic and onion powder to the flour mixture