Sugar Snap Peas are being harvested. These are the peas which have a thick, crunchy edible pod and are great eaten fresh out of hand. They are also tasty when lightly steamed with just a little salt and butter. Use in your favorite stir-fry. See recipe below using Sugar Snap Peas in a chilled cole slaw salad.
Sugar Snap Peas are best consumed as soon as possible after they are picked as they start to loose sweetness the longer they sit. Fresh peas will store for about four days in a perforated plastic bag in the refrigerator. We will be picking peas for about two more weeks until the weather gets too hot.
Also Currently Available-
Turnips, baby white with tops: $1.75/bunch
Garlic Scapes: $2.00 for 6 oz. bundle.
Italian Parsley: $1.00/bunch.
Fresh Herbs: Tarragon, Sage, Oregano, Thyme, all $1.50/bunch.
RECIPE : Sugar Snap Pea Cole Slaw
- 2 cups (or 1/2 lb.) diagonally sliced sugar snap peas
- 7 cups thinly sliced cabbage (or 1 lb. bag pre-shredded)
- 6 tbsp. buttermilk
- 1/4 cup sour cream
- 2 tbsp. chopped fresh dill (2 tsp. dried)
- 1 garlic clove, minced
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tbsp. white vinegar
Rinse sugar snap peas thoroughly before beginning preparation. Trim off the stem end of the pods and cut into small diagonal pieces. Prepare cabbage by cutting/shredding into thin slices. Toss the sugar snap peas and cabbage together in a bowl until evenly distributed. In another bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, salt, pepper and vinegar. Whisk until all ingredients are well blended. Pour dressing mixture over the sugar snap peas and cabbage. Stir mixture until peas and cabbage are evenly coated. Cover with plastic or place in an airtight container and refrigerate until well chilled, approximately 2 hours. When thoroughly chilled, the cole slaw is ready to serve.
Until next time,