What's In Season in April: Peas

What's In Season in April: Peas

By Danielle Walsh, Bon Appétit

Sure, frozen peas are useful and give you your spring fix during the colder months. But there's something so springy and life-affirming about opening up a fresh, crisp pod and sliding out the brilliantly green, tender peas with your thumbs. From studding herb-packed sauces to being muddled into cocktails to getting mashed for a toast topping, peas are spring's little green gifts--and are more versatile than you think. You'll find a few of our favorite ways to prepare them in the slideshow above, and read on to learn how to buy and store them below.

Fresh English peas should have bright-green pods and fresh, sweet flavor. Choose those that swell with their contents, and avoid pre-shelled. Choose sugar snap peas with firm, crisp pods; small scars are okay. Snow peas should be crisp, bright green and have small seeds. Choose fresh, bright-looking sprouts and tendrils that aren't wilted or yellow.

Keep English peas, sugar snaps, and snow peas in the coolest part of the fridge, wrapped tightly in plastic. Wrap sprouts and tendrils in plastic with a little air trapped inside. Eat peas, sugar snaps, sprouts, and tendrils within a day or two of buying them.

Herbed Pea "Sauce"
The Sweet Pea
Toast with Lemony Pea Mash
Poached Wild Salmon with Peas and Morels
Paccheri and Cheese with Peas and Mint

Check out slideshow above to discover two more delicious pea recipes.

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