Beans are mentioned in the Bible, and scholars believe peas were included, as well, since they are part of the pulse/legume family and were eaten during Bible times.
They ate them seasonably fresh and also dried as split peas. The peas of the Bible times were most likely like a broad bean/field pea type of legume, a lot tougher than the peas of today. When they dried them, they used them like lentils and used in soups and stews. Split peas are sometimes an ingredient in Ezekiel bread .
Kinds of peas
Snow peas are flatter than common garden peas, you can usually see the shadows of the flat peas seeds within the pod. No need to shell.
Sugar Snap peas, have plump pods with a snappy texture. Sometimes you can eat them without shelling, and you might have to string them.
Common garden peas are what you find frozen and canned and sometimes fresh. You have to shell them.
Dried peas/split peas
When the pea is dried the “skin” dries and falls off, revealing that the pea is actually in two pieces all along that are easily separated mechanically. They fall apart and “split”.
Keep fresh peas refrigerated since at room temperature their sugar turns to starch.
Good for you!
Fresh green peas are bursting with nutrients like vitamins, minerals and protein. peas are good for our bones and heart. If you feel tired or have a cold, add peas Peas are good for our bones and heart and if you have the sniffles , the vitamin C in peas helps heal. t
DO AHEAD SEVEN-LAYER SALAD
An heirloom favorite of my family and catering clients- get ready to share the recipe.
Salad: Layer in order given in large glass bowl. (You can also use a 9×13 pan but your topping will have to be spread thinner to cover).
I like to sprinkle a bit of salt and pepper after each layer.
1 head of iceberg lettuce, chopped
6-8 oz spinach, torn into pieces
6- 8 hard boiled eggs, chopped or sliced
1 pound bacon, sautéed and crumbled or chopped
1 bunch green onions, sliced thin
Generous 3 cups shredded Cheddar cheese
10-12 oz or so pkg of frozen peas, partially thawed or equivalent fresh
1/2 cup each real mayonnaise and 1/2 cup regular sour cream (now if your head lettuce is real large, you may want to up these amounts to 3/4 cup each)
Optional: stir in sugar to taste, about a tablespoon
Fresh dill chopped (on top – optional also)
Cover and chill 8-24 hours. To serve, sprinkle the rest of the cheddar and dill on top and either tell guests to dig deep to get a layer of each ingredient or toss gently before serving.
Tips from Rita’s kitchen:
Lighten the salad up by using turkey bacon, light or fat free mayo & sour cream and a sugar substitute.