Sugar Snap Peas

Background Information:
Sugar Snap Peas are available in early April. They are sweet and crisp. They are only around for a short period of time, so enjoy them when available.

Basic Cooking Strategies:
Remove the stem of the snap pea before eating. Pluck it off with your fingers, then pull gently down the length of the pea, to remove any string (the fibrous edge of the bean).
Eat raw or sauté or steam quickly, until the color changes to a bright green. Remove from the heat and eat right away. If saving for later, steam or blanch, then quickly shock in ice water, so that they retain their color. If you add dressing and then store the peas, they will be fine to eat, but their color will dull over time.

Storage Information:
Refrigeration - Keep peas unwashed until ready to use, wrapped in plastic, in the refrigerator. Use within 3-4 days of receiving for best flavor.
Freezing – Blanch peas in boiling water for 1 minute, plunge in ice water to stop cooking. Allow to dry and freeze in desired portions.

Recipes:

Sugar Snap Pea and Radish Salad with Hard Cooked Eggs

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