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Peas

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How to store:

  • Eat peas as soon after picking as possible; the sugar that makes peas sweet begins turning to starch right after picking.

  • Store peas cold and moist, 32°-40°F and 95 percent relative humidity. Cold and moist storage is a challenge to create. Refrigerators provide the cold, but they also dry the air.

  • Place peas in a perforated plastic bag in the vegetable crisper section of the refrigerator to keep them moist.

  • Peas will keep in the refrigerator for 5 to 7 days.

  • Peas that can’t be used in a week should be frozen.

  • Peas that are stored too cold or too long will become soft and start to brown.

A favorite farm recipe:

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Ingredients

  • 1/2 cup shelled peas, blanched

  • 1 teaspoon whole-grain mustard

  • 1/4 teaspoon Dijon mustard

  • 1/2 teaspoon extra-virgin olive oil

  • 1/2 teaspoon fresh lemon juice, plus grated lemon zest for serving

  • Kosher salt and freshly ground pepper

  • 2 slices whole-grain bread

  • 2 tablespoons ricotta

  • Thinly sliced radishes, for serving

  • Flaky sea salt, for serving

Directions

  • Combine peas, mustards, oil, and lemon juice in a bowl. Smash it all together with a fork. Season with kosher salt and pepper. Lightly toast bread. Spread each with ricotta. Divide pea mixture evenly between toasts. Serve with radishes, flaky salt, lemon zest, and more pepper.

Peas are a most commonly green, occasionally golden yellow or purple.

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