Snow pea’s are native to the Mediterranean area, and were the most popular pea’s in Europe in the nineteenth century. Snow pea’s will be at their peak flavor and texture just five to seven days after flowering. Some say snow pea’s received its name because in the right light they appear white, others say it is because the snow and frost doesn't affect there growth. It takes around 60 days after planting pea’s to be able to harvest them. There are several different varieties of pea’s the Romans grew over 37 different varieties. The first time pea’s were frozen was in the 1920’s bya man named Clarence Birdseye. In 1969 the first color Tv commercial was broadcasted for Birds eye frozen pea’s.
Snow Pea’s are rich in antioxidants, vitamins A, C, K, and B-complex and minerals such as zinc, iron, and calcium. They are an ideal food for the brain as well as ideal for losing weight. Snow pea’s are a great source of protein, fiber, and omega-3 fats. They have been found to lower the risk of type 2 diabetes, and stomach cancer. It is also a good food for those who suffer with autoimmune disorders such as arthritis, COPD, heart disease, lupus, fibromyalgia, and bursitis.
Recipe: Garlic Snow Peas
2 cups fresh snow pea's (washed, dried, and trimmed)
1 -2 tablespoon sesame oil
3 minced garlic cloves
salt & pepper
. Heat wok on medium-hi heat .
. Add oil get it hot, dump in peas.
. About 1 minute after stir frying add garlic and seasoning.
. Quick fry just till bright green and still crisp.
. Cooking time is an estimate -- do not over cook or they will turn a dull green and go limp.
. Remove and serve while still hot.