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Peas - Sugarsnap


Sugarsnap peas are harvested when plump and sweet.

Green peas are a very good source of vitamin C and vitamin K.

Sugarsnap peas are often served in salads or eaten whole & raw. They may also be stir-fried or steamed.

Prep Tips:

Mature snap pea pods may need to be "stringed". Simply snap the stem end of the pea and remove the center string across the top of the pea.

Cook or steam only til they are a bright green color.

Storage Tips:

Keep refrigerated up to 5 days.

Harvest Season:

May - June

Farm Recipe:

Spring Fling

1 C sugarsnap peas, capped and strings removed
4 pearl onions, the spring onion bulb, cleaned, not green tops
2 C chopped potatoes with skins
2 C water, 1/2 t salt
1 T finely minced parsley
pepper to taste
1/2 C cream or half and half

Bring potatoes, salt and water to a boil, then simmer till potatoes are just tender. Add the peas and onions to top of pot and allow to steam with a lid on, just until onions are soft and peas are still bright green. Then drain off potato water, save for soup or broth making. Stir in the cream and pepper to taste. Serve yourself up a bowl, a traditional Spring dish and so delicious. This recipe can be easily doubled..

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