Davis Life Magazine. Despite my years of high end professional cooking, I still love the simplest activities the best—shaping dough, cutting fruit, making soup, and cleaning vegetables.
I love the meditative quality of these tasks, and the feeling of handling the raw, fresh, and therefore most pure elements of dishes, and then seeing them celebrated in finished form. Last night, with spent muscles and an airy state of post-yoga bliss, I came home to a bag of sugar snap peas. I settled on the couch with a bowl and picked through the snap peas, crisply breaking off the tops, eating some of the cleaned ones raw, and saving the rest for dinner.
Honestly, it was more like half and half. That is one of the perks and dangers of cleaning vegetables—eating the beautiful things as you work through them. Sugar snap peas, snow peas, and split peas are actually all the same species, Pisum sativum, different cultivars. The pea’s history, however, is much more ancient. Green peas. Green Peas are Our Food of the Week This week we celebrate green peas, a favorite spring vegetable now in the peak of its season.
It is the time when they have the best flavor and are usually the least expensive.. Green peas are a great addition to your menu because in addition to their concentration of vitamins and minerals, they also provide the carotenoid phytonutrients, lutein and zeaxanthin, which are known to promote vision and eye health. What's New and Beneficial about Green Peas We don't usually think about green peas as an exotic food in terms of nutrient composition—but we should. WHFoods Recommendations Many public health organizations—including the American Diabetes Association, the American Heart Association, and the American Cancer Society—recommend legumes as a key food group for preventing disease and optimizing health.
Green Peas, cooked1.00 cup(137.75 grams) NutrientDRI/DV phosphorus23% Pea. Pisum sativum - MHNT The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.[1] Each pod contains several peas.
Peapods are botanically a fruit,[2] since they contain seeds developed from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus. P. sativum is an annual plant, with a life cycle of one year.
It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. Description[edit] A pea is a most commonly green, occasionally purple[5] or golden yellow,[6] pod-shaped vegetable, widely grown as a cool season vegetable crop. Worldwide pea yield Peas have both low-growing and vining cultivars. History[edit] J'ay pois en cosse touz noviaux among the street cries of Paris.[12] Modern culinary use[edit] Frozen green peas. Pisum sativum. Pisum sativum [edit] Familia: Fabaceae Subfamilia: Faboideae Tribus: Fabeae Genus: Pisum Species: Pisum sativum Subspecies: P. s. subsp. abyssinicum – P. s. subsp. asiaticum – P. s. subsp. elatius – P. s. subsp. sativum – P. s. subsp. transcaucasicum Varieties: P. s. var. brevipedunculatum – P. s. var. elatius – P. s. var. pumilio – P. s. var. arvense – P. s. var. macrocarpon – P. s. var. sativum Name[edit] Pisum sativum L.
References[edit] Linnaeus, C. (1753). Vernacular names[edit] বাংলা: মটরčeština: Hrách setýEnglish: Peaespañol: Guisantefrançais: Petit poisहिन्दी: मटरitaliano: Pisellimagyar: Zöldborsó日本語: エンドウマメNordfriisk: Eertрусский: Горох посевнойsuomi: HerneTürkçe: Bezelyeукраїнська: Горох посівний. Pisum sativum (Garden pea)