Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Sugar Snap Peas

HYG-5527-93

Sugar snap peas add color, texture and variety to meals. They can be used in a variety of ways. Sugar snap peas are a cool weather crop and are available in June - July.

For information on sugar snap pea varieties, contact your county Extension agent, Agriculture or Horticulture.

Selection

• Select bright green, flat, tender pods.
• Avoid pods with decay.
• If peas are developed, use as for green peas.

Storage

• Store sugar snap peas in vegetable crisper up to 1-3 days.
• Sugar snap peas are suitable for freezing, but not canning.
• Frozen peas keep well up to one year.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. A pound of snap peas equals about 15 pods or 1 cup.

Nutrition

Serving

Preparation-Sugar snap peas have strings that must be removed before eating. To do this, pinch the very tip of the pea, getting hold of the string. Pull the string up the straightest side toward the stem end; pinch off the stem end and continue pulling the string until there is no more. Eat them whole or eat pods and peas separately.

Raw-Uncooked Sugar Snap Peas make scrumptious additions to ordinary dishes. Snap them like green beans, or slice them lengthwise or in chunks for salads. Use whole as dippers or fill the crisp pods as you would fill celery sticks.

Cooking-Sugar Snap Peas require very little cooking ( 2 minutes at a simmer is enough) whether in the fresh or frozen state. If overcooked the pods soften and the flavor is destroyed.

Season to taste and serve as a garnish or accompaniment to meat, poultry or fish. For best flavor they should be added to cooked dishes just before serving. Toss into soups, stews and spaghetti sauce.

Creamed Sugar Snap Soup

3 Tbls. margarine or butter

2 stalks celery with leaves, chopped

2 sprigs parsley, chopped

1 small head Boston lettuce, shredded

1 medium-sized yellow onion, peeled and grated

2 pounds Sugar Snap Peas, fresh or frozen, strung, shelling out 3/4 cup peas for final stock and using the pods for first step of soup making

3-1/2 cups chicken or beef broth, divided

Small piece of bay leaf

Green food coloring

In large pot, melt margarine or butter. Add chopped celery, parsley, shredded lettuce and grated onion; cook slowly, stirring until tender and slightly browned. Add the strung snap peas and pods and 2-1/2 cups broth and bay leaf; simmer these ingredients, covered, until peas are very soft. Cool soup slightly and puree with food processor or mill; strain through double thickness of cheesecloth. Cook 3/4 cup hulled peas in the remaining cup of broth until just tender. Then combine strained soup, cooked peas and broth. Thicken soup as you would make a thin gravy with mixture of 1/4 cup water and 1-2 Tbls. flour. You may adjust thickening as you wish. Use food color to tint soup greener. Serves 6; garnish with fresh pods cut in thin strips and croutons.

For information on preserving Sugar Snap Peas, contact your county office of Ohio State University Extension for Home, Yard and Garden Fact Sheet #5333-91, "Freezing Vegetables."