We grow shelling peas, sugar snaps, and snow peas here at Pietree. They are different peas, not different stages of the same pea, and are eaten as though they are different vegetables. Each type of pea has a reward and use for the cook and the eater.
Peas have been a favorite vegetable in the Middle East, Europe, and Asia for a long time. Did you know? Peas were first cultivated just after the domestication of wheat and barley around 7800 B.C.E.
Snow Peas are a flat podded pea. The whole pod is eaten at the very early, very tender stage. They shred beautifully to add a pure green flavor and texture to noodle dishes and salads, are delicious eaten raw by themselves or with spreads or dips, and are terrific in stir-fries. Per 1/2-cup serving of sugar snap peas: 42 calories, 4 mg sodium, 7 g. carbohydrates (2 g. dietary fiber, 4 g. sugars), 3 g. protein.
Sugar Snap Peas are eaten at a tender stage of development. Because sugar snaps are still tender, they have not yet turned starchy. This means the sugar snap has a purer and fuller bright pea flavor than the starchier shell pea. Sugar snaps are fabulous sautéed, eaten fresh and with dip, and as a starring vegetable in summer pastas. Per 1/2-cup serving of sugar snap peas: 42 calories, 4 mg sodium, 7 g. carbohydrates (2 g. dietary fiber, 4 g. sugars), 3 g. protein. Sugar snap peas are a hybrid of snow peas and green peas, developed in 1979 to create a sweeter edible-pod variety of peas.
Shelling Peas or Green Peas are eaten mature, when the pod is tough and almost ready to split. The peas, rather than the pods, are the important part of shelling peas. Shelling peas are a favorite side dish, make a lovely fresh pea soup, and are faithful sidekicks in salads and focal points in creamy, cheesy dishes like macaroni and cheese or risotto. Per 1/2-cup of shelled green peas: 62 calories, 58 mg. sodium, 11 g. carbohydrates (4 g. dietary fiber, 4 g. sugars), 4 g. protein.