Peas

Peas

Peas are the ultimate spring vegetable, but they remain in the Ferry Plaza Farmers Market through much of the year, thanks to one coastal area grower (Iacopi Farm).

In earlier times, peas were mostly grown for their dry seeds. But today, the fresh pea is a popular culinary component in pot pies, pastas, soups, salads, and even classic Indian dishes like matar paneer. The pea can be simply boiled or steamed to bring out its sweet flavor, or eaten raw. Whole pea pods (especially snow peas) and pea sprouts are also often used in Chinese dishes and stir-fries.

In Season

April, May, June, July, August, September, October, November

Recipes with Peas

Tagliatelle with Squash Blossoms, Tomato, and English Peas

John Pauley, Mattarello

Emerald Pea Soup Shooters

Stephanie Rosenbaum Klassen

Pasta with Fava Leaf Pesto, Peas, and Potatoes

Jennifer Knapp, Jennifer Knapp Catering

Slow-Roasted Goat Leg with Spring Panzanella and Minted Pea Coulis

Daniel Capra and David Hurt, Paula LeDuc Fine Catering

Articles about Peas

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »