Peas

Sugar snap peas are a result of crossing the English garden pea and snow peas. Sugar snap peas are eaten pod and all just like snow peas but the pod is not flat it is rounded. In France they are known as “mange-touts” which means “eat all”. Eating them pod and all makes for fast and easy preparation. These peas have a sweet flavor and are crunchy and tender. They can be eaten raw or they can be cooked. Raw they can be rinsed and eaten as a snack, used as a dipper on a veggie tray, or added to salads. If you will be cooking them be sure they are added to the cooking process at the last minute so they are not overcooked. Overcooking will cause the pod to soften and will result in loss of flavor.

Add the whole pods to stir-fry, sauté them, roast them with sea salt and olive oil beneath the broiler, blanch them and add them to pasta, or put them in soups and stews. The options are many.
Some varieties of sugar snap peas do develop a string down the side. Whether or not you remove the string is a matter of personal preference. If you wish to remove the string gently snap off the stem end of the pod and
pull down removing the string as you go.

Sugar snap peas can easily be frozen for use at a later date. After rinsing and drying the pods lay them out on a cookie sheet so they are not touching. When they are frozen put them in a plastic bag and they will keep for about a year.
Sugar snap peas should be kept in a plastic bag in the crisper of the refrigerator. Do not wash them until you are ready to eat them or prepare them. After they have been picked the sugar in peas will start to turn to starch so the sooner you eat them the better the flavor will be.

 

Fettuccine with English Peas

• ½ cup vegetable stock
• ¼ tsp sea salt
• 2-3 cups English peas
• 2 cups whole milk
• ½ cup basil leaves torn and loosely packed
• ½ cup grated Parmesan cheese
• Fettuccine

Bring the stock to a boil and place 1 ½ cup peas in and bring to a boil and simmer until tender. Transfer the peas and cooking liquid to a blender and blend on high until smooth. In a medium pan place the milk, remaining peas and salt, and bring to a simmer, reduce to low and cook until peas are tender. Cook fettuccine according to directions; drain. Add pea puree, and pea milk mixture. Heat through. Remove from heat and stir in basil, Parmesan cheese, salt and pepper.

Sautéed Peas and Potatoes

• 2 pound potatoes, small red potatoes or regular potato cut in chunks
• 1 pound fresh peas in pods, shelled
• ½ pound sugar snap peas
• 1 ½ tbsp olive oil
• Salt and pepper to taste

Boil potatoes in salted water until just tender, drain and set aside. Heat oil in a large skillet until it is hot but not smoking. Add shelled peas, potatoes and sugar snap peas and sauté for 3-4 minutes until sugar snap peas are crisp tender. Season to taste with salt and pepper.

Sugar Snap Peas

• 1 pound sugar snap peas
• 2 tbsp olive oil
• 2 tbsp spring onions chopped or shallots
• 2 tsp chopped thyme
• Sea salt to taste

Preheat oven to 450º. Spread sugar snap peas in a single layer on a baking sheet. Brush with olive oil. Sprinkle with onions, thyme and salt. Optional: you can also sprinkle a couple tablespoons of sesame seeds. Bake 6-8 min until tender but still slightly firm