The first time I ever remember tasting sugar snap peas was at my grandmother's house. She served them with stewed new potatoes, all mixed together with lots of sweet, creamy, salty butter. I've loved them ever since, and the recipe is after the photos below.
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| Lovely little pea blossoms |
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| Plump peas on the vine, |
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| Look carefully and you can see the peas |
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| Clean the peas by pinching off the ends and pulling the strings off each side, just as you do with string beans. No need to shell these peas; you eat the pods, too. They are delicious raw as a snack or in a salad, or plunge them in a big pot of boiling water for 2 minutes and then quickly chill them in a bowl of ice water. Drain, freeze, or use in stir-fry recipes or just eat plain. YUM! I picked 5 pounds of these last Thursday, and today I picked 3 pounds. If you don't have some planted in your garden, you can find them this time of year at your local farmer's market, and in good grocery stores. Stewed New Potatoes with Sugar Snap Peas 1 pound tender new or fingerling potatoes, any color, well-scrubbed 1 tsp. salt Water as needed 2 c. cleaned sugar snap peas, raw 2 T. butter Cover potatoes with water in a saucepan and add salt. Cover and bring to a boil, then turn heat down to maintain a simmer till the potatoes are tender. Add the sugar snap peas, cover, and cook for a couple more minutes till the peas are bright green and tender. (Not mushy) Drain and gently stir in butter till melted. Taste and add salt if needed. The peas will probably open and you'll have loose peas and pods throughout the potatoes, and that's how it should be. I don't use black pepper, but you can serve it on the side for the pepper lovers in your family. Great served as a side dish to ham or chicken. Happiness from my garden! |
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