Veggie of the Week: Snap Pea

– The peas we sell at the Good Food Market are snap peas (aka sugar snap peas)
– Snap peas are technically a legume or fruit (but since most people use peas as a vegetable, they are our veggie this week)
– The pods are round as opposed to flat
– The name mangetout (French for “eat all”) can apply to snap peas
– Sugar snap peas were created by crossing Chinese snow peas with a mutant shell pea plant, which was done by scientists in Idaho
– Snap peas may grow to 6 feet or more, but usually are about four feet tall

Strawberry Snap Pea Salad

Strawberry Snap Pea Salad
Makes 5 servings

1/4 cup olive oil
1 tablespoon balsamic vinegar, or more to taste
1 tablespoon raspberry jam, or more to taste
1 1/2 teaspoons Dijon mustard
1 pound sugar snap peas, strings removed
3 cups iced water, or as needed
2 pounds strawberries, hulled and sliced

1. Whisk olive oil, balsamic vinegar, raspberry jam, and Dijon mustard in a bowl.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
3. Bring water to a boil.
4. Add sugar snap peas; cover and steam until bright green but still crunchy, about 30 seconds.
5. Transfer to an iced water-filled bowl; drain.
6. Combine strawberries, sugar snap peas, and dressing in a bowl; toss to coat.
7. Enjoy!


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