Season’s Eatings: Peas

I am particularly amused and charmed by food that grows in its own “wrapper”. Bananas. Clementines. Avocados. Grapefruit. Peas. It is nice to be able to transport a snack with you and not have to lug its container around afterward. Not only that, there is no waste involved since said “container” is compostable.

© Knife & Fork Project

Snow, Sugar Snap & English Peas

Since it’s spring, let’s explore peas, a handy nutrient-packed treat that is naturally self-contained. Peas are an excellent source of vitamin K, protein, iron, B vitamins, folic acid and starch. Pretty impressive, considering their size.┬áThe unique phytonutrients in green peas also provide us with key antioxidant and anti-inflammatory benefits, as well as a phytochemical called coumestrol, which has been linked to lowering the risk of stomach cancer.

Not only are peas good for you, they are also good for the soil they grow in. The symbiosis between the bacteria that live in their roots and the nitrogen from the air that makes peas rich in protein is an effective process for replenishing the nitrogen levels in the humus. For this reason, peas have been grown as rotation crops since Roman times. Peas and other legumes are native to the Fertile Crescent… perhaps that’s why the Crescent was so Fertile.

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