Snow Peas and Champignons
by Kaye Menner
Title
Snow Peas and Champignons
Artist
Kaye Menner
Medium
Photograph - Photography
Description
The snow pea (Pisum sativum var. saccharatum) is a legume, more specifically a variety of pea eaten whole in its pod while still unripe. The name mangetout (French for 'eat all') can apply both to snow peas and to snap peas.
Snow peas, along with sugar snap peas and unlike field and garden peas, are notable for having edible pods that lack inedible fiber (in the form of "parchment", a fibrous layer found in the inner pod rich in lignin) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait. p is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).
The green shoots can also be cut and served as a vegetable as is done in Chinese cooking, especially stir-fried with garlic or shellfish such as crab.
Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature, white and brown, both of which have various names. When mature, the same mushroom has yet another popular name.
When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.
When mature, the same mushroom is known as Portobello mushroom.
Agaricus bisporus is cultivated in more than seventy countries, and it is one of the most commonly and widely consumed mushrooms in the world.
[from Wikipedia]
Uploaded
July 19th, 2014
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