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| Petite Snap-Greens |
Johnny’s Product Managers are weighing in on the National Restaurant Association’s list of this year’s top culinary trends. Last week, Vegetable Product Manager, Pete Zuck covered Heirloom Tomatoes. This week, Johnny’s Vegetable Product Manager, Lauren Giroux, will be discussing Fresh Peas:
Fresh Peas
By Lauren Giroux, Vegetable Product
Manager
Let’s
think about the significance of peas. For many babies, peas were one of the first foods introduced,
for better or worse. They are mild, sweet, and healthy. When most people think
of peas, they are probably thinking about
shell peas, and they are probably most familiar with the frozen form. They
might also recognize the snow peas used in Chinese food.
Today,
peas are much more exciting. We still have the standard snap peas of gardens
past — varieties like ‘Sugar Snap’
and ‘Sugar Ann’— that you eat right in the
garden, or pack as a snack in your lunchbox. Then there are pea shoots
which make not only an appealing garnish option for many dishes, but also add
great flavor to salads. The real beauty of pea shoots is the ability to
experience fresh pea flavor all year round, in less than two weeks.
And
now, peas are coming in different colors and with
interesting leaf patterns. There are yellow and purple pods, and the most
tender shoots and interesting leafy “tendrils.” These shoots and tendrils make
perfect additions to salad mix, or to garnish a plate. Don’t forget, the
flowers, make another great addition to your spring salad. So, eat your peas — the whole plant.
Peas? Really? But they are so disgusting. I hate eating them ever since the childhood. Mom used to tell me, that I will like them when I grow bigger, but nothing changed. I am a grwn women already, but I still hate peas. I think that even if I'd had discounts by Masterpapers, I would never pick peas to buy.
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