What are Snowbird Peas?

Snowflake peas (also known as burpee or red pea) are a type of winter annual bean with dark green pods. They grow in cold climates from Canada to Mexico and southward into Central America and South America. They have small, round, oblong, or oval shaped pods that contain two seeds each. These beans were originally cultivated by Native Americans in North America before being introduced to Europe by European settlers during the 17th century.

The name “pea” comes from the Latin word pea, which means bean. However, these beans are not actually beans at all; they’re called pea because they resemble a bean when fully ripe.

When cooked, the beans turn bright red and then become soft and mushy.

They’ve been used in soups, stews, casseroles and other dishes since ancient times. They were especially popular among sailors on long voyages where fresh food was scarce.

They were also eaten by early colonists who had no access to fresh vegetables.

Peas are high in protein and low in fat. They’re good sources of dietary fiber, B vitamins, iron and manganese.

Even though they’re high in sugar, they do not raise blood glucose or insulin levels.

Peas are a good choice for people with diabetes because they can help prevent the disease. Peas are filling, so they help control hunger and reduce the amount of food you need to eat at each meal.

They’re also a good source of soluble fiber, which may help lower cholesterol and triglyceride levels and reduce your risk of heart disease and stroke.

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Peas are a rich source of antioxidants and phytonutrients, which may help protect against colon cancer. They’re also effective at relieving diarrhea and digestive disorders.

Peas and other legumes can be part of a healthy diet if you are allergic to peanuts, since they do not trigger allergic reactions. Nevertheless, people who have a peanut allergy should avoid peas as well, because some people Experience allergic reactions to peas.

Although peas are high in sugar, they do not have a large impact on blood sugar levels. When eating them, one should try to keep the rest of their meal healthy.

They can be eaten without worry in moderation if you have diabetes because they do not cause spikes in blood sugar as compared to other sugary foods and drinks. Peas should be eaten as part of a healthy diet because they are an important source of nutrients.

Ways to cook peas

Peas are an easy and beneficial addition to any meal. All you have to do is remove the pea from its shell.

They are very versatile and can be eaten raw or cooked. If you want to eat them raw, all you have to do is remove the skin and the string that runs down the middle of it. When cooked, they are delicious in many dishes such as soups, sauces, and casseroles.

Peas and pork (Ham)

Recipe 1

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1 1/4 lb fresh Peas (shelled weight)

1 cup Water

3 tbsp Butter or margarine

8 oz Cooked ham, cut into strips

1 sm Onion, chopped

1 Garlic clove, crushed (optional)

Recipe 2

4 cups Water or chicken stock (homemade or low-sodium canned)

1 lb Fresh or frozen peas

3 tbsp Butter or margarine

8 oz Cooked ham, chopped (use water to soak it if you want to reduce the salt)

1 sm Onion, chopped


Recipe 1

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If peas are in the shell, shell them. If using fresh peas, blanch them by putting in boiling water for 1 minute.

Strain, then put into a bowl of iced water. This will make them easier to peel. If using frozen peas, no blanching is required.

Melt butter in a large pan and sweat the chopped onion and garlic (if using). Add the ham and stir-fry for 5 minutes.

Add the peas and water.

Bring to the boil, then cover, turn heat to low and simmer for 45 minutes or until the peas are tender. Check occasionally that there is enough liquid in the pan.

If not, add a little more water.

Recipe 2

1. Place the peas in a bowl and cover with water.

Rub them between your hands to remove the outer skin.

2. Wipe out a large pan and melt the butter in it over medium heat.

Add the onion and fry for about 5 minutes, until it is just starting to turn golden at the edges.

3. Add the garlic, if using, and stir until you can smell its aroma, about 30 seconds.

4.Drain the peas and add them to the pan.

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Stirring often, cook for about

5 minutes, or until they are completely soft. 5.Add the water, ham and bay leaf, and bring to a simmer.

Cook, stirring often so the peas don’t stick to the bottom of the pan, for about 15 minutes, or until the peas are completely soft. Stir in the sugar, then taste and season with salt and pepper if necessary.

6. Discard the bay leaf and serve.

(You can prepare the recipe through this step up to 2 days in advance and refrigerate, covered. Reheat over medium-low heat, stirring often.)

7. Before serving, stir in the scallions or chives.

Interesting Facts about peas

Although people think of green peas as an important part of a healthy diet for children, they are a nutritious food for adults too.

Most peas grown today are varieties of the garden pea. The garden pea is thought to be native to the Near East.

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Many wild varieties still exist, some growing like regular vines and others like bushes.

All peas contain similar vitamins and minerals. Some differences do exist, such as the amount of protein, sugar and starch they contain.

They are a good source of vitamin B and contain more than 10 important minerals, including potassium, phosphorus and zinc.

The Benefits of Scalloped Potatoes

There is nothing better than some homemade scalloped potatoes on a cold winter night. This side dish recipe is so easy to make.

Plus it tastes even better the next day. Double the recipe and save the leftovers for a rainy day; you can never have too many quick and easy comfort food recipes that the whole family will love.


· 2 tbsp butter

· 8 oz white mushrooms, sliced

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· 1 1/2 lbs baking potatoes (such as Idaho), peeled and thinly sliced

· 1 tsp salt

· 1 cup half-and-half cream

· 1 cup grated cheddar cheese


1. Preheat the oven to 325 degrees F.

Lightly grease a 2-quart casserole dish.

2. In a large skillet, melt the butter over medium heat.

Add the mushrooms and cook, stirring, for about 5 minutes or until they are soft. Place the mushrooms aside in a bowl and set aside.

3. In a large bowl, toss together the potatoes and salt.

Arrange half of the potatoes in the bottom of the prepared casserole dish. Top with half of the mushroom, then spread all of the cream and finally top with all of the grated cheese.

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4. Layer on the rest of the potatoes, mushrooms, cream and cheese.

Cover with aluminum foil and bake for about 1 hour and 15 minutes. Uncover and bake for an additional 15 minutes to brown the top.

Serving Suggestions

Serve these scalloped potatoes with a beef roast and some steamed fresh green beans for a complete meal. This side dish is easy enough for a week night but also perfect to serve on a special occasion.

4 More Quick and Easy Potato Recipes

Simple Garlic Mashed Potatoes


. 2 lbs red potatoes (about 4)

. 1 tsp salt

. 1/2 cup milk (or soymilk if you’re vegan)

. 1 tbsp butter (or margarine if you’re not)

. 1 garlic clove, crushed

. Black pepper to taste

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1. In a large pot, place the potatoes and cover with water.

Add salt and bring to a boil, then reduce heat to medium-low, cover and simmer until the potatoes are fork-tender, about 15 minutes. (You can also cook the potatoes in the microwave.

Pierce them with a knife, cook on high for about 8 minutes, turning once or twice.)

2. Drain the potatoes in a colander and let them steam dry for a few minutes.

3. Place the potatoes in a bowl and using a potato masher, mash them well.

Add the milk, butter, garlic and pepper; stir until well combined.

4. Serve immediately.

Green Bean Casserole


. 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or 12 oz frozen cut green beans)


Sources & references used in this article:

Characterization of proanthocyanidins in pea (Pisum sativum L.), lentil (Lens culinaris L.), and faba bean (Vicia faba L.) seeds by AL Jin, JA Ozga, D Lopes-Lutz, A Schieber… – Food research …, 2012 – Elsevier

Pathogenicity and host range of Fusarium species associated with pea root rot in Alberta, Canada by S Safarieskandari, S Chatterton… – Canadian Journal of Plant …, 2020 – Taylor & Francis

Evaluation of heirloom and commercial cultivars of small grains under low input organic systems by T Chapagain, A Riseman – Am. J. Plant Sci, 2012 – aozuo.yl-mall.cn

Evaluation of Heirloom and Commercial Cultivars of Small Grains under Low Input Organic Systems by C Tejendra, R Andrew – American Journal of Plant Sciences, 2012 – scirp.org

Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean by SD Hood‐Niefer, TD Warkentin… – Journal of the …, 2012 – Wiley Online Library

Effect of feeding zero-or high-tannin faba bean cultivars and dehulling on growth performance, carcass traits and yield of saleable cuts of broiler chickens by M Cho, MN Smit, L He, FC Kopmels… – Journal of Applied Poultry …, 2019 – Elsevier



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