$14.50
Fresh Sugar Snap Peas are in great supply. These edible-pod peas are meant to be eaten--cooked or raw--with the pod intact. Sugar snaps were created in the 1970s as a cross between the snow pea and green pea. They have plump edible pods filled with extremely sweet and tender peas. Selection: Sugar snaps should be bright green, plump, and firm; the pod should tightly encase small peas. Avoid limp or yellowed sugar snaps. Break a pod in half to see if it snaps crisply. A pound of peas in the pod will yield about 1 cup of shelled peas; a quarter pound of sugar snaps will usually be sufficient for one serving as a side dish.
Edible-Pod Peas 1 cup cooked
Calories 67
Total fat (g) 4
Saturated fat (g) 0.1
Monounsaturated fat (g) 0
Polyunsaturated fat (g) 0.2
Dietary fiber (g) 4.5
Protein (g) 5
Carbohydrate (g) 11
Cholesterol (mg) 0
Sodium (mg) 6
Vitamin C (mg) 77
STORAGE
It's best to serve all types of fresh peas the day of purchase. If you must store them, place the unwashed pods in a perforated plastic bag and refrigerate them for no more than a day or two. Do not shell the peas until you cook or eat them.
HANDLING & PREPARATION
Sugar Snaps should be rinsed before preparation. With Sugar snaps should have the string removed whether they are to be eaten raw or cooked. Unlike green peas, the string on a sugar snap runs around both sides of the pod. It's easiest to start at the bottom tip and pull the string up the front, then snap off the stem and pull the string down the back. Sugar Snaps, as well as shelled green peas, can be eaten raw. But if you cook them, do so briefly so that they retain their delicate and delicious flavor and texture.
