Peas | CUESA

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Peas

Peas are the ultimate spring vegetable, but they remain in the Ferry Plaza Farmers Market through much of the year, thanks to one coastal area grower (Iacopi Farm).

In earlier times, peas were mostly grown for their dry seeds. But today, the fresh pea is a popular culinary component in pot pies, pastas, soups, salads, and even classic Indian dishes like matar paneer. The pea can be simply boiled or steamed to bring out its sweet flavor, or eaten raw. Whole pea pods (especially snow peas) and pea sprouts are also often used in Chinese dishes and stir-fries.

In Season

April, May, June, July, August, September, October, November

Recipes with Peas

Spring Vegetable Soup

Pam Mazzola, Prospect

Spring Vegetables (Mor Kuzambhu)

Arun Gupta, DOSA

Gluten-Free Zucchini Pancakes with Minted Pea Dip

Amy Fothergill, The Family Chef

Early Spring Farrotto

Tony Florian, Seven Hills

Articles about Peas

June 10, 2011

Spring's Last Gasp: Recipes

The fleeting fruits and vegetables of spring and early summer “keeps things exciting,” Locavore blogger Kimberly Hasselbrink of The Year in Food. She shares some recipes with CUESA.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »