Veggie of the Week: Snap Pea pt. 4

Preparation and Serving:
– To prepare snap peas, wash the pods in cold water, and pat dry
– Before eating, snap pea pods may need to be “stringed,” which means to trim the stem end and remove the stringy fiber on either side of the pods
– Over-cooking the pods will make them come apart
– You can cook the whole pod just for a few minutes in boiling water, and serve with dipping sauce as an appetizer
– Snap peas can be served in salads, omelots, soups, stews, eaten whole, stir-fried or steamed, stuffed, batter fried, used as an alternative to french fries

Snap Pea Fries

Snap Pea Fries
Makes…as many as you want!

Ingredients:
Snap peas
Cooking spray
Garlic powder
Salt & pepper
Parmesan (optional)

Directions:
1. Set oven to 350.
2. Rinse snap peas, dry, and scatter on a baking sheet.
3. Spray with cooking spray and toss to coat.
4. Sprinkle with spices.
5. Bake for 15 minutes.
6. Remove from oven, flip, and bake for 15 more.
7. Top with parmesan if you like, or enjoy as is!

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

Ingredients:
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

Directions:
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!