Simply remove the end stems and the strings of each pod, throw them in a large skillet with some olive oil and saute for 3-5 few minutes with salt and freshly ground pepper until they’re crisp-tender. This sauteed snap peas recipe is super easy and super quick to make taking all of 5 minutes to cook. But my favorite way to prepare snap peas is to saute them which further brings out their sweetness and flavor and enhances their texture. Sugar snap peas can be steamed or blanched and then seasoned with a bit of butter, salt, and pepper. And as it turns out it they were the star of the show for our family dinner last night. Sauteed just until crisp-tender, they make a wonderful side dish. Snap-style green peas, also called edible podded peas, are the only pea one needs to grow because they are all in one. I grew extra this year and built bamboo teepee trellises which make the perfect cozy little hangout for kids to enjoy shelter from the sun while snacking on fresh sugar snap peas.Īs delicious as they are eaten straight off the vine, there’s something about a splash of olive oil and a sprinkle of salt and freshly ground pepper that really enhances the flavor of snap peas. I’ve been enjoying the bounty of my pea harvest the past couple of weeks. See the Almanac’s Pea Growing Guide for more information about sowing, growing, and harvesting.Learn How To Cook Snap Peas! Fresh sugar snap peas need no other embellishments than olive oil, salt and pepper in order for their fabulous flavor to shine through! These sauteed snap peas come together in 5 minutes and make a simple, elegant, healthy and thoroughly tasty side dish! Recipes Sauted Sugar Snap Peas They're delightfully crisp and sweet By Erin Merhar Published: No Reviews Be the first to review Jump to recipe Will Dickey Sugar snap peas are a springtime delight. It bears a little later but has purple pods that will look great in a veggie platter or salad and it has lovely two-tone flowers as well.īetter get my shovel ready for the next load of poor man’s fertilizer that is headed my way. This year it will be all ‘Super Sugar Snap’ for me and maybe I will try ‘Sugar Magnolia’ for a touch of color. The super variety really was better! The peas were ready to harvest much earlier and delivered a higher yield than the regular ‘Sugar Snap.’ Plus, all the pods were the fat crunchy ones we have come to love. Since I am always skeptical of anything claiming to be an improvement, last year I planted half the bed with regular ‘Sugar Snap’ and half with ‘Super Sugar Snap’. Because of this lack of reliable seed stock, many companies have discontinued ‘Sugar Snap’ in favor of other “improved” varieties. The past few years, no matter where I source my seeds from, my plants yield as much as 30% snow peas mixed with the snap peas. If you are a fan of ‘Sugar Snap’ peas like me, you might have noticed that the seeds have not been growing true to type. Remove the “strings” at the end many snap peas varieties have the strings removed now. (Snow peas are the flat ones.) With snap peas, the whole pod is eaten and has a crunchy texture and very sweet flavor. Sugar snap peas are a cross between garden peas and snow peas. Don’t worry about sticking each little seed with a needle, you only need to moisten the seeds and roll them in it before planting. Easy-peasy. Most garden centers and seed catalogs sell it just be sure to get the one specifically meant for peas and beans. You can aid this process by inoculating the seeds with rhizobial bacteria before you plant them. What Are They A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. Peas actually don’t need this extra nitrogen boost since as a legume they can take nitrogen directly from the air with the help of nitrogen-fixing bacteria on their roots. French peasants believed that a spring snow was as beneficial to the garden as a coating of manure and old-time farmers took it a step further, plowing a spring snowfall under to capture all its goodness. The whole pod is eaten and has a crunchy texture and sweet flavor. Snap peas are a cross between snow peas and garden peas. Since in the spring most of the ground has thawed it is able to absorb the meltwater rather than having it run off. The snap pea, or sugar snap pea, has a rounded pod with a thick wall in contrast to snow peas, which have pods with thin walls and are flat in appearance. Falling snow absorbs ammonia from the air which breaks down when the sun melts the snow, releasing a small amount of nitric acid into the soil. Best of all, it's easy to double for large crowds. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. There actually is some truth to this bit of gardening lore. Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas.
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