Peas: Fruit / Vegetable of the Month

Peas are one of the oldest known cultivated crops. Because of their long history, you can find peas in the cuisine of nearly all cultures. Peas have been discovered in an Egyptian Tomb at Thebes. The Anglo-Saxon (400-1000 AD) term for peas was 'pease'. You may recognize the nursery rhyme "pease porridge hot, pease porridge cold, pease porridge in the pot nine days old". Nowadays we call pease porridge, split pea soup.

Before the invention of freezing, most peas were dried for later use. Peas have a very short harvest, spring and late summer, when the weather is cool. Only 5% of all peas grown are enjoyed fresh from the vine, with the majority dried, canned or frozen. If you ever locate fresh peas for sale, get them while you can or plant some of your own- before St. Patrick's Day is the general rule- to enjoy a harvest prior to the summer heat.

Peas which will be eaten fresh, frozen or canned are picked earlier and often called an 'early pea'. Peas that grow to maturity are usually dried and split. Canned peas are cooked and are a duller green as some chlorophyll is destroyed by cooking. Frozen peas are blanched and flash frozen so they maintain their bright color. Freezing does however change the texture. Frozen and fresh peas can be enjoyed uncooked. If you are going to cook peas, do so briefly with steam or a small amount of water. This will keep them tender and sweet.

Peas are an excellent source of vitamins A & K. Vitamin A is needed not only for healthy vision but it also supports bone health and the immune system. Vitamin K also supports bone health. Peas are a good source of vitamin C, fiber and the B vitamins, thiamin and folate. Peas are also a great source of protein.

Enjoy peas with pasta and Parmesan, sprinkle on salads, toss into soups, casseroles, stir fries and rice. You can always make pease porridge and serve hot or cold.

We love a pea salad with our favorite vinaigrette, sliced red peppers, chopped celery, sliced green onions, roasted cashews and crumbled bacon.

Blend thawed peas with olive oil, Parmesan, garlic, mint, salt and pepper and spread on toast or crackers.

If you are child care provider in California you can receive cash reimbursements for providing healthy food to the children in your care. If you are a child care provider in El Dorado, Alpine, Placer, Nevada or Mono county our agency can help you enroll in the California Child Care Food Program (CCFP).

Recommended amounts of fruits and vegetables varies with age.

Children ages 2-3 need   1- 1.5 cups of fruits and 1- 1.5 cups of vegetables each day.

Children ages 4-8 need   1-2     cups of fruits and 1.5-2.5 cups of vegetables each day. 

Children ages 9-13 need 1.5-2  cups of fruits and 1.5-3.5 cups of vegetables each day.

Teens ages   14-18 need   1.5 -2.5 cups of fruits and 2.5-4 cups of vegetables each day.

Keep in mind that fruits and vegetables are rich in essential vitamins and minerals needed for optimum growth and development. Check out  CDC's fruit and vegetable calculator for an more accurate recommendation based upon age, sex, and activity levels.

Remember your plate.......