Peas and Pods
Fresh peas and pods are usually boiled, steamed, or stir-fried.
Fresh peas are sweeter and more tender than their dry counterparts. To shell one, just pull down the string and squeeze the pod at the seams, then scrape out the peas and discard the pods. As with corn, freshness is crucial since peas begin converting their sugar into starch as soon as they're picked. The freshest pods are brightly colored and snap crisply when you bend them. Fresh peas don't need to be soaked and they cook fairly quickly.Learn more
When cooked, okra exudes a slimy substance, which serves as a wonderful thickener in stews. Unfortunately, that sliminess puts off many diners, but you can minimize it by buying small, fresh okra and by cooking it very briefly. Okra's popular in the South, where they fry it in cornmeal, pickle it (this also gets rid of the sliminess), and use it to thicken their gumbos.Learn more
You eat these whole, pod and all. They're often stir-fried very briefly (no more than a minute), but they're also good raw. They're easy to prepare, just wash and trim the ends. Some people string them as well, but that's not necessary. Select crisp, flat snow peas that snap when you break them.Learn more