We have an abundant crop of sugar snap peas at the farm right now. These crunchy, edible pods contain sweet full-size peas. They’re delicious just as they are for a snack, or you can add them to a veggie tray to serve with dip. They’re a wonderful addition to stir-fry dishes, too (see the recipe below).
This week we also have a few bunches of beets, the nicest we’ve had in years, according to Ron. Also on the farm stand list: fresh farm eggs, red raspberries, garlic scapes, arugula, green onions, romaine and salad mix, a small amount of kale, tea mix, local honey, fresh herbs, tea mix, strawberry jam, and grass-fed ground beef.
Here’s a recipe to try, featuring sugar snap peas. Use as a tasty side dish, or cook strips of chicken, beef or pork in the oil and garlic before adding the peas.
Garlic Stir-fried Snap Peas
3 cups sugar snap peas
1 tablespoon oil (any mild one)
2 large garlic cloves, minced (or ¼ cup chopped garlic scapes)
2 teaspoons fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove from heat and sprinkle with lemon juice, and salt and pepper. Serve over rice, if desired. Makes 3-4 servings.
