THE MAINE MARKET BASKET

 A weekly news service for promoting 

 Maine's healthy, local and seasonal

 foods.

Featured crop: Sweet Peas

What do you think of when you think of peas?  If you are like most people, your mind travels to the frozen food section of the grocery store. Well, think again.

Fresh peas in the pod are now available state-wide.  With their easy-to-open natural wrapper and bite-size sweet flavor, peas are a favorite with Maine children and families. 

It's true that shelling your own peas is more work than buying a bag of frozen ones, but it's also a lot more fun.  When's the last time you could say that about a vegetable?

 (high definition copyright-free photo available here)            

Shopping info:

While shopping for fresh shelling peas, look for full, medium-sized pods.  Large, over-mature peas tend to be less sweet.  Fresh peas take three main forms: "shelling peas", "snow peas" which are eaten for their pods, and "sugar snaps" whose peas and pod are eaten as a whole. 

Peas are nature's fast food in that they should be eaten as soon as possible after purchase. Sugar snaps and snow peas hold their sweet flavor in the refrigerator better than shelling peas.

If you are in doubt about the freshness of peas for sale at your farmstand or market, ask to sample one. 

Cooking info:

With something as delicious and nutritious as fresh peas, it almost seems a shame to cook them. Whether you are eating your peas raw or cooked, be sure to rinse them and remove the tough string along the edge of the pod.  Peas are delicate and require brief cooking.  Peas can be blanched (i.e. cooked very briefly in boiling water) for 2-4 minutes, steamed for 3-4 minutes or stir-fried for 2-3 minutes.

Featured Recipe:

Sugar Snap Pea Stir-fry

Ingredients:
1 lb. sugar snap or snow peas
1 onion, chopped
1 lb. boneless chicken, cut into thin strips
2 tbsp. vegetable or peanut oil
2 tbsp. soy sauce
2 tsp. minced fresh ginger (optional)
red pepper flakes to taste (optional)

Procedure:
String the peas and blanch or steam about 3 minutes. Drain and set aside.

Heat 1 tablespoon of oil in a wok or large fry pan over medium-high heat. Add the chopped onion and cook for about 5 minutes or until softened.

Add the remaining 1 tablespoon oil. When hot, add the chicken strips and cook, stirring until browned, about 2 minutes.

Add the soy sauce and optional ginger and red pepper flakes, cover and cook until meat is done, about 2 minutes. Stir in peas and serve over brown or white rice.
 

Did you know?

Peas in their dried form have been used as a food for over 10,000 years, but it was not until the 16th century that tender varieties were developed to be eaten fresh. Today, only about 5% of the green peas are marketed fresh while the rest of the crop is canned or frozen. Frozen green peas retain their color, flavor, and nutrients better than canned peas and are much lower in sodium. When thawed and not cooked, frozen peas can be used in salads and other dishes calling for fresh peas.

What else is in season?

Seasonal availability of produce in Maine varies from week to week and from one farm or farmers' market to the next.

Peak season for Maine peas runs from late June through the end of July and again for a couple of weeks in September.

The following items are also considered widely available statewide as of this date: radish, salad greens, broccoli, carrots, spinach, beet greens, strawberries, and scallions.

For more info on the seasonal availability of Maine produce, see the chart posted here.

Where to buy fresh, Maine-grown foods in your area:

       Find farmers markets in your area here

         Find farmstands in your area here

        Find CSA farms in your area here

     Find local "pick-your-own" farms here

For more info about the availability of Maine food and farm products, please see: http://www.getrealmaine.com

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