SUGAR SNAP PEAS

We've been growing sugar snap peas ever since they were developed. These are a cool weather crop, and along with rhubarb, are one of the first signs of spring. We plant them as early as possible, and harvest them in late May and early June. 

Sugar snap peas are completely edible, except for the stem at the top. Some peas may need to be stringed before eating, but other than that, you can eat the peas and the pod. Snap peas are not to be confused with shelling peas, where you discard the pod and eat the peas.

Our peas are delicious raw or lightly cooked.

Peas keep best at cool temperatures, so keep them in a plastic bag in the fridge for several days. After several days in storage, they will lose their sweetness, so be sure to eat them soon after purchasing.

Sugar Snap Pea recipes and links

5 Ways to Eat Sugar Snap Peas - the Kitchn

Garlic Scape and Sugar Snap Pea Pesto
by Heather McNeil

1/3 cup garlic scapes (~2-3 garlic scapes), chopped
1 1/2 cup sugar snap peas, tops and strings removed and chopped
1/4 cup basil, chopped
1/3 cup parmesan cheese
1 tbsp lemon juice
1 tbsp lemon zest (optional)
1/2 cup toasted pine nuts or walnuts
1/2 cup olive oil
salt and pepper to taste

1. Combine all ingredients except for the olive oil, salt, and pepper into a food processor. Mix on medium until an almost paste forms.
2. Leave the proccessor running as you slowly incorporate the olive oil to emuslify the pesto.
3. Leave the pesto at room temperature for an hour to develop flavor and season to taste.
4. Serve and enjoy!