Harvest possibilities for this week - #4 Snow Peas Sugar Snap Peas Baby Lettuce Mix Lettuce Heads Scallions Garlic Scapes Parsley Cilantro Basil Herbs - Summer Savory, Majoram, Mint, Lemon Balm, Fennel Leaf, Shisho, Swiss Chard Greens Mix - Chard, Kale, Beet Greens Rhubarb Radish Broccoli Raab
Storage & Cooking Tips :
Peas – refrigerated in a loosely sealed plastic bag; Both are edible pods – just remove the stem; Snap peas – grasp the stem pull down toward the other tip along the “seam” this will remove strings down the seam
Snow peas are best stir-fried. Sugar snap peas should be blanched and then sautéed or stir-fried. The blanching of snap peas helps to ensure the peas are cooked through and tender; after blanch shock in cold ice water to cool quickly to prevent from overcooking and ensure the exterior remains bright green and does not pucker (BLANCH – place in boiling water for 2 minutes; ice bath for 2 minutes; strain)
Peas can also be eaten raw – which is what happens to most of them!
Can also be made into a cold pea salad – toss with sesame oil, sesame seeds and salt to taste. If pods seem too tough to be eaten raw for your taste – blanch first.
Look for other tips in our past newsletters – you can also use the search feature on the site
Have a great week and a Happy 4th of July weekend!