Oh, snap!

The snap pea is a cool-season legume that produces climbing vines of 4 to 5 feet in height. Snap peas, also known as sugar snap pea, have rounded pods with thick pod walls and hold several spherical seeds. They are an excellent source of fiber, Vitamin A, riboflavin, phosphorus, and potassium.

Selection & Storage: The best selection of peas can be found at local farmer’s markets, or in this week’s Spade & Plow CSA box. We harvest our peas at the peak of ripeness to ensure the best flavor. Store peas in a plastic bag or bin in the crisper drawer of the refrigerator to keep them moist. Peas will keep in the refrigerator for 5-7 days.

Tender and sweet, sugar snap peas are best eaten raw or briefly cooked. Since it is easy to eat them raw, we are focusing this week’s recipe on how to cook sugar snap peas to perfection. This week’s recipe is by Naomi Pomeroy and featured in Food & Wine.

Ingredients:

1 Tb. Olive Oil

0.5 lbs Sugar Snap Peas

Juice from 1 lemon

¼ cup mint leaves

Salt & Pepper to taste

Recipe:

Preheat oven to 500 F. Set a large, ovenproof skillet over high heat until very hot, about 2 minutes. Add olive oil and swirl to coat the pan. Add the snap peas and toss a few times. Transfer the skillet to the oven and cook for two minutes. Toss peas one more time and finish in the oven for two more minutes. If you do not have an ovenproof skillet, you can omit the oven step and blister the peas in a pan on the stove. Make sure that the pan is hot before adding the peas. Stir until evenly blistered on both sides.

Remove from heat and toss with lemon juice, mint, salt, and pepper.

ENJOY!

Fun Variations:

Toss blistered snap peas with 1 tsp sesame oil and garlic
Toss blistered snap peas with Soy Sauce and chopped scallions
Toss blistered snap peas with lime juice and cilantro

Blistered Sugar Snap Peas

Oh, snap!