Hello Farm-ily!
It's a wet, rainy Friday but we need the rain! And the cooler temps to harvest in are welcomed. The peas are popping, garlic scapes curling and yellow squash almost grows as you watch. There are Easter egg radishes, hakurei turnips, dill, cilantro, and lovely crisp heads of mini butterhead & romaine lettuces.
The farmer's market in Hereford is from 9-12pm tomorrow. Remember to stop by and say you're part of our CSA to get a free car magnet during the month of June. Lot's of snap peas, squash, radishes, kale, chard, salad mix, arugula, and beets at the market tomorrow!
We love snap peas. Did you know you eat the entire pea but we pick ours so fat that you can shell them if you want AND:
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One of the most notable health benefits of sugar snap peas is they are high in vitamin C. This water-soluble, antioxidant vitamin speeds wound healing, boosts immunity and also aids in the production of collagen. Sugar snap peas contain 60 milligrams per 100-gram serving. They are a low carb food too!
- Snap peas are an excellent source of vitamin K, which plays an important role in keeping your skeletal system strong. Vitamin K helps process calcium and adds it to your bone cells. This can help prevent bone problems like osteoporosis and bone fractures.
Bread share: Rosemary Orange Zest
Cheese share: Cheddar
Recipe of the week:
Snap Peas with mint
Ingredient list
Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Storage tip: Keep your peas in a closed container or plastic bag to keep them fresh the longest. Dunk them in ice water if you want to eat them fresh but they've lost their crisp.
They are of course best eaten fresh!
Bon Appetit!
