SUGARSNAP PEAS

SUGARSNAP PEAS

What a June treat. Enjoy them now, because they hate hot weather! They grow quickly, and you have to plant them very early, as soon as the ground can be worked, in March or early April. Different from oriental snow peas, the fatter sugarsnap peas get, the sweeter they are, and that's when you pick them! Many pea lovers never cook them. Simply snap off the cap and pull the string and eat whole. To cook, prepare the same way and steam only till they are still a bright green color, serve with a spritz of milk/butter/salt/ or whatever you like. Steamed or quick stir-fried spring onions and sugarsnap peas make a delightful duo.

Spring Fling

1 /2 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, ½ t salt
1 T finely minced parsley
pepper to taste
½ 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..