Snap Peas: Seasonal Recipe Round-Up

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Welcome to another Seasonal Recipe Round-Up! This time we’re featuring snap peas (and next time is cucumbers — see schedule below). I’m sharing my tips about snap peas and you can participate by sharing your own tips and/or recipes in the comments.

What are Snap Peas?

Snap peas have a round (or flat if sugar snap peas) edible pod containing tender peas. They’re truly one of the most delicious, crisp, and delightful vegetables around! To me, snap peas, snow peas, and sugar snap peas fall in the same category. They all have an edible pod. The other kind of garden peas should be shelled because the pod is too fibrous for enjoyable chewing.

How to Choose, Eat, and Prepare Snap Peas

Once peas reach a good size, younger is better than older. And, they’ll lose sweetness over time once picked, so the fresher the better. Still, they store pretty well in the refrigerator. If kept chilled, they’ll still be good in a week (but not quite as good as when fresh!).

On the vine, the more mature snap peas get tough and lose flavor — not so sweet. Also, if it gets too hot, they toughen up and lose flavor. They’re really a spring crop, but in many temperate climates like Oregon, they’re more of a first-crop-of-the-summer. This year (and last near, now that I think about it) Oregon seems to be behind in the garden season; our peas are just coming up. We certainly not eating them yet! It may be another month yet.

During their season, snap peas often don’t make it to the table. They make such happy snacking right in the garden! 😉

If they do somehow make it to the kitchen, they’re fantastic tossed in salads. Mmm.. You can also steam or stir-fry snap peas. If they are mature, best “string” them — remove the string that goes along the seam of the pod by pulling from base to tip.

Butter, olive oil, salt, pepper, garlic, lemon, balsamic vinegar, cheese — all great and simple flavors to pair with your snap peas.

How do you eat snap peas? :) It is your turn to share!

How to Participate in the Seasonal Recipe Round-Up

Bloggers and non-bloggers, feel free to add a comment here with your favorite recipes or posts.

Please use real, whole ingredients in recipes, and preferably traditional methods of preparation. Whole ingredients means whole grains, vegetables, legumes, meats, and unrefined sweeteners. In order to keep the integrity of “nourishing” food, I will delete any recipes that use processed, boxed foods. Where possible, incorporate traditional methods of preparation, like soaking, sprouting and fermenting. The idea here is that your recipes and tips should help our readers find traditional methods for preparing seasonal vegetables.

Share Your Snap Pea Recipes and Tips!

Seasonal Recipe Round-Up Schedule: July through August

Remember, the round-ups don’t close — you can add your recipes at any time. And I hope you will!

  • Friday, July 6, 2012 — Snap Peas
  • Friday, July 20, 2012 — Cucumbers
  • Friday, August 3, 2012 — Berries
  • Friday, August 17, 2012 — Tomatoes
  • Friday, August 31, 2012 — Squash

All seasonal recipe round-ups are (and will be) listed on the Recipes page.

Come back on Friday, July 20 for our cucumber link-up in the Seasonal Recipe Round-Up.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Comments

  1. Treatlisa says

    We picked ours last week in the White mountains of Arizona. I blanched them quickly in boiling water (20 -30 seconds?) and put immediately into an ice bath. We had them on a beautiful salad that included some roasted chicken (one of our meat birds) from a couple of nights before – what a treat!!

  2. Pamela says

    Mine never last to be able to cook with. I store them in the fridge in a bowl of water and everyone eats them to fast.

  3. KGirl says

    Wow, Oregon’s season is sure different than here in N.C. We planted ours last November (they grew through the winter) and then were able to eat them in March-May. We ate our last pea about a month ago! We eat them right out of the garden as well! Or in salads with some of our own greens and cheese.

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