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Crops & Varieties: Snap peas



Quick tips
Eat raw, steamed, simmered, microwaved and boiled.

Cut off the stem ends. Small beans should be left whole, larger beans cut to a uniform size so that they cook uniformly.

Consider tossing with any fat (butter, olive, nut or sesame oil) and topping with nuts or seeds, herbs or soy sauce.

Storage
Snap peas taste best right off the vine, which is basically how fresh they’ll be when they get to you. Their sugars quickly turn to starch, so it’s best to eat them raw (so delicious!) or prepare them shortly after receiving them with your share. If keeping them, put them in a paper bag or use a wet paper towel in a plastic or produce bag.

To freeze, blanch pods in boiling water for not more than 2 minutes, then shock in ice cold water. Pat dry and freeze in a single layer, then place in freezer bag.

Recipes
Dane County Farmer’s Market Newsletter: Minted Sugar Snap Peas (PDF)

Bon Appetit: Pea and Radish Salad with Goat Cheese 

Real Simple: Snap Pea Radicchio Slaw

Smitten Kitchen: Crushed peas with Smoky Sesame dressing
 
Preparation types & times

Blanching: 2-4 mins
Microwaving: 2-3 mins
Sauteing: 2-3 mins
Steaming: 3-5 mins
Stir Frying: 2-3 mins

CSA Newsletter - Week 20 | Summer 2July 15th, 2014

Moving on, what makes our tomatoes special, squash notes

Major news from Tomato MountainJune 29th, 2014

An extreme hail storm and possible tornado (still under investigation) hit Tomato Mountain this past week, and we're still in the process of recovering. Winds upwards of 100mp

CSA Newsletter, Week 15 | Spring 9June 11th, 2014

Scallions |||   Red Rain mustard greens   |||   Red Russian Kale   |||   Lettuce   |||   Rainbow chard   ||| &

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608.712.1585

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