Sugar Ray vs. Snow Peas

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When you open your TakeHome box and catch sight of the emerald peas in

the box, you may wonder, “Are they Snap or Snow?” Let

the great boxer Sugar Ray Robinson lead you to the decision ring with

some mnemonics to help you remember the difference. Unlike other

contenders such as the English Pea, you can chomp your snaps and your

sugars, raw or cooked, along with the pods. In the Right

Corner—Snaps: pods so chubby with peas they look like the pods

will “unsnap.” And in the Left Corner—Snow

Peas: snows are flat, and that's that.

Sugar Ray Robinson was known as “the best pound-for-pound

boxer.” All varieties of peas (whatever weight class they fall

under) are one of the best food values per pound. The whole pod

contains a good amount of protein—3.7 grams per ½ cup and

only 55 calories. Green peas provide very high quantities of vitamins

K, C, A, B1, B2, B3, B6, and seven minerals. Green peas are

super-charged with nutrition. April, May, and June is prime fresh-pea

time, so enjoy.

Both Snow and Sugar Snaps are eaten whole. There are strings along the

pods, which can be removed or not, according to taste. If the little

calyx, or cap, is still attached, that should be removed. The main

advice with fresh peas is to “Season simply, cook

briefly.” Cook the pods in boiling water for three minutes and

dunk them in ice water to keep their nice bright color, then add to

stir-frys or salads. Another option is to gently sauté in

butter and herbs. Over-cooking will result in limp pods that come

apart. Always cook with a light touch, for a knockout dish.


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