What’s fresh in April? Give peas a chance
April brings the Lowcountry’s sweetest green peas to gardens, markets and spring menus
Story by Bailey Gilliam
For many Americans green peas come with baggage. Blame the canned peas simmered into army-green mush, the forced childhood side dishes or the unforgettable baby-food purée. Somewhere along the way, peas lost their reputation. Fresh peas, however, tell a completely different story. Sweet, tender and unmistakably springlike, they shine for a brief window each year, and that moment is now. In the Lowcountry green peas reach their peak from mid-April through May, making this the perfect time to enjoy them straight from the garden, market or kitchen. So forget those old pea grudges. It’s time to give these little green powerhouses a fresh start.
Peas in a pod (know your peas)
Before we go any further, let’s be clear: we’re talking about green peas, also known as garden or English peas. Not snow peas or sugar snap peas. Green peas grow inside round pods that are too fibrous to eat, so you shell them and enjoy the sweet, starchy peas tucked inside. Snow peas have flat, tender pods with tiny undeveloped seeds, and the whole pod is eaten. Sugar snap peas are a cross between the two, with thick, crunchy, very sweet edible pods. This month we’re celebrating the classic shelled green pea. Dare we say, the original great. The OG pea.
From porridge to popularity
Green peas are one of the world’s oldest cultivated crops. Archaeologists have uncovered peas dating back to the late Neolithic era in parts of modern-day Greece, Syria, Turkey and Jordan, along with Bronze Age finds in Switzerland and even peas discovered in an Egyptian tomb in Thebes. During the Middle Ages peas were eaten almost exclusively dried and simmered into thick stews known as pease porridge, a nod to the old Anglo-Saxon word “pise,” immortalized in the nursery rhyme “Pease porridge hot, pease porridge cold.” Eating peas fresh and green did not become popular until the 16th and 17th centuries, when botanists in Belgium, Germany and England began developing sweeter varieties. By the 17th century fresh green peas had become wildly fashionable in France and England. Louis XIV and his court were famously obsessed with them. Peas crossed the Atlantic with early colonists and thrived in American soil. Thomas Jefferson grew more than 30 varieties at Monticello. From medieval porridge to backyard staple, the humble green pea has had a surprisingly glamorous journey.
Small but mighty
Green peas may be tiny, but they’re packed with nutrition. A cup of cooked peas provides plant-based protein, fiber and key nutrients like vitamin K, folate, vitamin C, iron, magnesium and potassium, all for about 134 calories. Their protein and fiber support muscle health, digestion, weight management and steady blood sugar levels, while antioxidants and carotenoids help support eye health, heart health and overall wellness. Whether steamed, sautéed or eaten raw, green peas are an easy way to boost the nutritional value of any meal.
Grow your own
According to Clemson Cooperative Extension (HGIC), green peas are frost-tolerant, cool-season crops best planted as early in spring as the soil can be worked. Sow seeds from February 1 to March 15 or August 15 to November 30, choosing reliable varieties like Alaska, Maestro, Wando or Lincoln. Plant in full sun, 1 to 1 1/2 inches deep and 1 to 2 inches apart, with rows spaced about 2 feet apart. Provide trellising for support. Clemson recommends maintaining a soil pH of 6.0 to 6.5, watering deeply (especially during pod development), mulching to keep roots cool and harvesting every 1 to 3 days once pods mature, typically 55 to 70 days after planting, for the best flavor and quality.
Pick of the pod (how to choose the best peas)
When selecting fresh peas at the store or market, look for pods that are bright green, firm and plump, with clearly defined shapes of peas inside. Avoid pods that are yellowing, limp or overly large, since these tend to be starchy or past their prime. Medium-sized pods with a crisp feel and a fresh green stem are ideal. Gently shake a pod. If it feels tight with little empty space, the peas inside are likely sweet and tender.
Keep them sweet
Fresh peas are best eaten immediately but can be stored in the pod in an airtight container or perforated bag in the refrigerator’s crisper drawer for 2 to 5 days. To maintain sweetness, keep them in the coldest part of the fridge, away from ethylene-producing fruits. For long-term storage, shell and blanch them for 1 to 2 minutes before freezing. And, yes, you could store them under your mattress like the Princess and the Pea. But they’ll stay tastiest in the fridge or freezer.
Eat your peas (how to cook them)
Green peas are bright, sweet and slightly starchy, with a tender texture that makes them a spring favorite. They shine when eaten raw, steamed with butter, tossed into salads, stirred into risottos or pastas, blended into pesto or simmered into creamy soups. To preserve their color and sweetness, avoid overcooking, use them within a few days of harvest, or reach for frozen peas picked at peak freshness. Pair them with potatoes, bacon, lemon zest or Parmesan to highlight their natural sweetness. Here are a few quick ways to cook them:
Boil: Drop shelled peas into boiling salted water for 1 to 3 minutes until bright green and just tender.
Steam: Steam for about 2 minutes until tender.
Sauté: Cook in olive oil or butter with garlic or shallots for 3 to 4 minutes.
Grill: Toss whole pods in oil, and grill 2 to 3 minutes until lightly charred.
Spring Pea Soup
Ingredients
- 2 tablespoons olive oil plus more for finishing
- 1 small onion finely chopped
- 2 garlic cloves minced
- 4 cups fresh green peas
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper
- Croutons
- Fresh herbs
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onion and cook for about 5-6 minutes, until soft and translucent. Stir in the garlic and cook 1 minute more.
- Add the peas and broth. Bring to a gentle simmer and cook 5-7 minutes, just until the peas are tender and bright green. Avoid overcooking, which dulls the color.
- Remove from heat and blend the soup until completely smooth using an immersion blender or countertop blender.
- Return to low heat and stir in the cream and lemon juice. Season generously with salt and pepper. Warm gently but do not boil.
- Ladle into bowls and finish with a drizzle of olive oil, a few croutons and freshly cracked pepper.
Notes
Green Pea Cakes
Ingredients
- 1 pound fresh or frozen green peas
- 6 tablespoons almond flour
- 1 tablespoon chia seeds + 2 1/2 tablespoons water mix and let sit 30 minutes
- 1/2 cup chopped onion
- 1 small garlic clove finely chopped
- 1/8 teaspoon cumin
- 1/8 teaspoon turmeric
- 1/8 teaspoon nutritional yeast
- Salt and pepper to taste
Instructions
- Simmer peas in lightly salted water for about 3-5 minutes until tender. Drain and cool.
- Sauté onions in olive oil over medium heat for about 5 minutes until soft. Add garlic and seasonings and cook 1 minute more.
- Purée the cooled peas in a food processor with the onion mixture and almond flour.
- Add the chia mixture. Blend about 2-3 minutes until combined. If loose, add more almond flour.
- Form into patties. Either sauté in oil over medium heat 4-5 minutes per side until golden, or bake at 375 degrees for 20-25 minutes, flipping halfway.
