About Peas

Peak season: Late spring through early summer

Recipe shown above: Three-Pea, Cashew & Tofu Stir-Fry

When it comes to natural sweetness, you can’t beat garden-fresh peas. Only about 5% of the peas grown in the world are actually eaten fresh—most are frozen or canned. Do your part to boost the statistics by indulging in fresh spring peas—snap, snow or English shelling. Choose snow or snap peas if you’re looking for the tasty edible pods to throw in a salad or simply sauté, and shelling varieties for the fun-to-open pods full of little green gems. Bursting with nutrients, peas are a very good source of vitamin K, manganese, vitamin C, iron, fiber, vitamin B1 and folate, as well as a good source of a host of other vitamins and minerals.