Peas on Earth

Spring has sprung and peas, the unsung heroes of the garden, are producing lovely pods and tendrils for your plate.

Peas are thought to have been one of the earliest cultivated crops, dating back as far as 10,000 years; however, they weren’t generally eaten fresh until the 16th century—fairly recent in historical terms. They’re a “cool-season” crop that doesn’t require a lot of water, and they love sunshine, which makes them ideal for spring in our region.

Peas aren’t usually considered an exotic food, but with their sweet flavor, nice crunchy starch and excellent nutritional profile, perhaps their time has come. They have both antioxidant and anti-inflammatory nutrients. In fact, peas are a good source of vitamin B6, vitamin C, vitamin K, folate, magnesium, zinc, iron, protein and dietary fiber.

But did you know that you can eat the pea greens too? With a sweet flavor somewhere between peas and baby spinach, these young tender leaves and tendrils can be eaten raw in salads, quick sautéed, stir-fried or steamed.

Easy to grow, easy to store, yummy when fresh, versatile, nutritious and unassuming, these recipes, developed by Chef Robin Goldstein exclusively for Edible Ojai & Ventura County, are dedicated to the disturber of a princess’s slumber: the humble pea.