Peas

PURCHASE

When buying peas, pick pods that are bright green and feel firm and crisp. Avoid signs of decay or wilting.

KEEP

Store in a perforated plastic bag in the refrigerator for up to 5 days. Keep in shells until ready to use.

PREPARE

Wash peas before shelling. Depending on the type of pea purchased, they may need trimming and string removal.

RECIPE

Barley Summer Salad

1 cup dry barley

3 cups water

¼ cup dried cranberries

1 cup fresh blueberries

1 cup sweet snap peas, chopped

2 cups apples or another fresh fruit or veggie, chopped (about 1-1/3 medium apples, 3” diameter)

½ cup red bell pepper, seeded and chopped (about 1 small pepper)

½ cup green onions, sliced thin

1 tablespoon vinegar

3 tablespoons oil

¼ cup lemon or lime juice

Place barley and water in a 2 or 3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.

Rinse cooked barley briefly in cold water. Drain.

Add remaining ingredients. Toss well.

Refrigerate leftovers within 2 hours.

View more recipes and information at USDA's Seasonal Produce Guide - peas.