Crops & Varieties: Snap peas
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.
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.
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
|Stir Frying:||2-3 mins|