Sugar Snap Peas
Sugar snap peas are a cross between s snow pea and a garden pea. Their rounded pods are edible and can be eaten whole.
Sugar snap peas can be eaten both cooked and raw. Remove the string from the pod before eating or cooking.
For the sweetest flavor use your sugar snap peas soon after they are harvested. Store the peas in their pods in a bag in the fridge or in the crisper drawer.
vitamin C, B, K, folate, niacin
Photo by Jamie Cruz
Snap Peas (edible pod) English Peas (non-edible pod) Snow Peas (edible pod)
English Peas
Also known as garden peas or shell peas, these large green pods house crisp green peas. The shells are not eatable so discard or better yet throw them onto your compost piles!
To prepare an English pea simply break off the stem and pull the string down the pod. Pull the shell apart and reveal the peas, they will easily come right out of the pod. Boil or steam the peas in generously salted water.
English peas don’t have too long of a shelf life so use them fast or freeze them, they freeze very well! For short term storage, keep them in their shells in a plastic bag inside the fridge.
vitamin K, A, C, folate, iron, manganese, magnesium, and zinc
This recipe is incredibly simple and flexible, just the way we like our recipes around here. Whether working with fresh or leftover chicken or turkey, this recipe is a pretty basic and tasty place to start. 2 prepared pie crusts can be used, or if you have some of the lovely winter CSA grains and a bit of extra time, a from-scratch pie crust is an option. Fresh or frozen (or both) veggies can be used in the filling as well.
Snap peas an corn compliment each other in this sweet and crunchy salad. This recipe is quite flexible depending on what fresh veggies and herbs you have on hand. Note the tip for making shortbread cookies included in the post, along with some other surprises!
Serve with a simple side of fresh strawberries. Fresh ricotta cheese and sugar snap peas takes this simple dish to the next level.
