Sugar snaps are juicier with thicker walls. Snow peas will be flexible and bend-y, while sugar snap peas are crisp (and indeed, “snap” when you break them in two). What to Look for When Buying Snow Peas and Sugar Snapsīoth sugar snaps and snow peas should be bright green, with no yellow, black, mushy or brown spots anywhere on the pod. <<View All Real Food Encyclopedia Entries Sugar snaps became a sensation at the time, with even New York Times food writer Craig Claiborne was excited about the new pea variety. US plant breeder Calvin Lamborn developed the “sugar snap” pea variety in 1979 by crossing garden peas with especially thick walls with snow peas. The Chinese are said to have adopted these “snow peas” sometime in the 19th century. The “Oxford Companion to Food” notes that a variety of edible-podded pea probably closer to today’s snow pea was popular in 17th century England. Information about the history of edible-podded peas (called “snow peas,” “sugar peas” and later “sugar snap peas”) is interesting. Peas have been a staple food since at least 3000 BCE. Of course, they also taste great when tossed into a stir-fry, added to a salad or pickled in brine! Snow peas and sugar snaps - is there a better snack to healthily satisfy what seems like a basic human need for crunchy foods? Eaten raw or just quickly blanched, both snow peas and sugar snaps need minimal embellishment: their sweet, green pea-taste and super crisp texture are mighty fine on their own.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |