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Fresh peas are delicious, but a big job to prepare. How well I remember Aunt Amelia sitting with an apron full of just-picked peas, a bucket at her feet and a pan or bowl on her lap. Pick up a pod, crack it, run the thumb up the pod to shell the peas, toss the pod into the bucket, and do it again. And again. On the farm, the sweet pods went to fatten the pigs; little went to waste. Frozen peas are processed at the peak of freshness, and have pretty much the same nutritional value as fresh ones. Buy young, petite or small green peas; larger older peas are best for soup. Place in a colander and rinse under running warm water to take off the freezer taste. If you plan to serve older ones plain, add a spoonful of sugar to the cooking water for a better taste. Salt after cooking only. Canned are better than nothing, but have neither the nutrition, texture, nor the flavor. Peas are high in folate, one of the essential nutrients for good health. They contain a wide range of vitamins, minerals, protein and a healthy dose of fiber. They are legumes, related to healthy beans. Even people that reject beans usually will eat peas. Peas can be eaten plain with a little salt and butter, in a cream sauce, added to potato salad, stews, soup and stews, and as a colorful, tasty nutritious addition to many recipes. What would chicken pot pie be without peas! If they try to roll away, remember...
I eat my peas with honey,
Fresh Pea Soup
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