Magazine article Sunset

Hot for Frozen Peas

Magazine article Sunset

Hot for Frozen Peas

Article excerpt

When I was growing up in Half Moon Bay, California, peas were an important local crop. A farmer-neighbor let me pick all I wanted, so getting really fresh peas was no problem.

But there were other issues.

It took a fair spell to shell enough peas for our dinner, especially since I snacked shamelessly as I worked. The tiny ones were tender and sweet just off the vine, but a goodly share of my peas were big and a little starchy.

And since I usually picked more than I felt like shelling at one sitting, the unshelled ones followed their natural inclination to get starchier and less sweet as the hours passed.

That said, I feel my endorsement for frozen tiny peas has merit. These peas are uniformly small and sweet, shelled with a speed I will never match, then blanched, chilled, and frozen in a whirl that I once witnessed in a vegetablefreezing plant. …

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