If you're a seasonal eater, or an aspiring seasonal eater, you know all too well how wonderful it is to welcome spring. The parade of offerings from the spring garden offer a full range of variety after a winter of greens, greens and more greens. Today a toast to my favorite spring veggie - the sugar snap pea - Blueberry Hill Farm had them at market last week.
Crisp and crunchy - they are perfect raw as a healthy snack or in salads. If you're planning on cooking them a quick saute or steam is all they need - keep the crunch! The entire pea pod is edible after you de-string them. Destringing is as easy as 1 - 2 - 3; get the whole family involved!
Keep your preparation simple - for this recipe I'm using fresh spring scallions and garden mint.
Cut your scallions into chucks. In a saute pan warm some olive oil and toss the scallions over high heat; add the destringed sugar snap peas and saute for no more than 2 minutes - keep the crunch!
Remove from the heat, throw in a hand full of slivered mint, a sprinkle of salt and a squeeze of lemon juice.
These sugar snap peas were a tasty side dish to this pan seared salmon served with pickled wild leeks from Old Mill Gourmet, new to the Malvern Farmers Market this week, and hopefully coming to Downingtown in the future.