Peas played a big role in science history, but you don’t need to be a geneticist to enjoy them, especially when they’re fresh from the farm.
While frozen peas are available year-round, spring to early summer is the best time to find fresh peas since they are cool-season crops. Flowering pea plants are beautiful additions to the garden, too — and now’s the time to plant them. Their flowers range from white to pinks and purples, and their climbing vines can reach up to 6 feet.
Peas have been an important crop for centuries. The oldest pea ever found was discovered on the border of Thailand and Burma, and was almost 3,000 years old. They were familiar to the Greeks and Romans: In fact at one point the Romans grew 37 different varieties of peas.
Thomas Edward Knight of Downton, an English horticulturist and botanist, developed the world’s first sweet-tasting pea in the 18th century.
Peas also were critical in the development of modern-day genetics. Gregor Mendel, an Austrian monk considered the father of genetics, used pea plants to perform experiments between 1856 and 1863 that led to the principles of heredity.
But you don’t have to be engaged in research to experiment with peas. You can investigate different ways to use them right in your own kitchen.
One of my favorite pea pairings is with bacon, a sweet and savory combination that’s delicious mixed in with salads or added to flatbreads or naan.
Two salads in particular where peas are especially delicious are tuna salad and chicken salad.
If you’re looking for a quick five-minute side dish, try sauteing fresh or frozen peas in butter with some chopped garlic and adding a drizzle of honey.
They may be small in size, but green peas offer a notable amount of nutrition. Packed with dietary fiber, protein, vitamin C, potassium and other nutrients, peas are well worth working into your diet.
Toast the naan in the toaster according to package directions.
Sprinkle the toasted naan pieces with Parmesan cheese, then add the bacon and the peas.
Use a vegetable peeler to remove the outer skin of the asparagus. Once the skin is removed, use the vegetable peeler to peel the tender inside portion of the asparagus into thin slices, then add the slices on top of the naan.
Squeeze the juice of the lemon wedges over the top of the naan, then season with salt and pepper to taste.
