Spring – Edible Pods & Recipe

peasSweet Sugar Snap Peas are a sure sign that spring time has arrived. Their crisp light texture and bright green remind me of the new and renewed life that this beautiful season brings. The gloomy days precede the radiant and help us not to take any of them for granted. This is a season of change and it is fun to taste and see all of the good things that are beginning to grow.

Sugar Snap Peas are edible pods as are snow peas. Save yourself some energy and don’t bother to shell them. The pod holds plenty of nutrition and flavor. Edible Pods are a great source of Vitamin C. In fact you receive 98% of the recommended daily value with every 98 gram serving. That is about one cup chopped. They also provide 11% iron and 21% Vitamin A. Edible Pods have a short shelf life so they are best consumed within two days. For this reason most edible pods including all peas are primarily sold frozen. Only about 5% of the pods grown in the United States are sold fresh.

Sugar Snap peas are especially versatile. They are great eaten out of hand as a snack, tossed in salads or cooked. Like most other fresh living foods they retain the most nutrients when eaten raw.

Kitchen Tip: Kitchen shears are for much more than poultry. They can be used in all types of food preparation. They are especially handy with lettuce, green onions and herbs. You can use them to trim up your peas for the recipe below. If you have small children they are a lifesaver for making fruits, vegetables and more bite size in a snap.

Asian Snap Pea Salad

snap pea saladIngredients

1 large orange
1 tablespoon rice vinegar
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon brown sugar
1 teaspoon hot chile sauce (such as Sriracha)
2 teaspoons canola oil
1 1/2 cups thinly sliced red bell pepper
3/4 cup thinly sliced carrot
12 ounces sugar snap peas, trimmed
1/2 teaspoon kosher salt
1/2 cup diagonally cut green onions
1 (6-ounce) package fresh baby spinach
1 teaspoon sesame seeds, toasted


1. To prepare dressing, grate 1 teaspoon rind; squeeze 1/3 cup juice from orange over a bowl. Set rind aside. Combine juice, vinegar, and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.

2. To prepare salad, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; sauté 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas, and salt to pan; sauté 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.

Recipe Credit: Anthony Rosenfield



About Rachel

Owner @ Brown Box Organics.
This entry was posted in Carrot, Citrus, Onion, Orange, Peas, Peppers. Bookmark the permalink.

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