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The farm grows three different kinds of peas: snap, snow, and shelling. They are quite different and are eaten and cooked differently but they all sure are sweet! THey also all can be eaten raw. The snap peas are plump and you cut off the stem and pull off the string attached to cook. The snow pea is flat and only needs the stem trimmed to eat. The shelling peas are more plump than the snap peas and you do not eat the pod. Instead you take the individual peas out to eat (these are the peas used in split pea soup).

QUICK IDEAS: Trim and place in a bowl on the tables for everyone to snack on; toss in a stir fry; make a veggie dip and include on the vegetable platter.

Smashed Pea, Watercress, and Fresh Mozzarella Egg Sandwiches: Serves 4
From Twenty Dollar, Twenty Minute Meals by Caroline Wright

8 slices of bread or 4 split English muffins
1 tablespoon salted butter
4 large eggs
Salt and pepper
1 cup peas, mashed and seasoned with salt and pepper
1 cup watercress sprigs
4 ounces fresh mozzarella, sliced

1) Toast bread or English muffins. Divide the peas, watercress and mozzarella among four slices of the bread or muffin bottoms.
2) Melt butter in a large nonstick skillet over medium heat. Crack eggs. Fry until whites are set but yolks are still runny, about 3 to 4 minutes. Season eggs with salt and pepper.
3) Transfer eggs to sandwiches, top with the remaining bread, and serve.

Herbed Pea Puree
From Food & Wine July 2014

1/4 cup olive oil
1/2 cup scallions, minced
1 cup fresh peas
2 tbsp. finely chopped mint
2 tbsp. finely chopped parsley
1/2 cup ricotta
2 tbsp. grated Parmesan cheese

1) In a skillet, heat the oil. Add the scallions, season with salt, and cook over moderate heat, stirring, until just starting to brown, about 7 minutes.
2) Add the peas and cook, stirring, until warmed through, 3 minutes. Stir in the mint and parsley until just wilted.
3) Transfer to a food processor or blender and let cool, then puree until smooth.
4) Scrape into a bowl and fold in the ricotta and parmesan. Season with salt. Serve over hot pasta or polenta, or add to a fresh salad.

Sauteed Peas with Scallion and Mint
From Cook's Illustrated Nov/Dec 2009

2 tsp. olive oil
2 small scallions, minced
1 medium garlic clove, minced
1 pound baby peas (about 3 cups)
1/4 cup chicken broth
1/4 tsp. sugar
1/4 cup minced fresh mint leaves
1 Tbsp. unsalted butter
2 tsp. lemon juice
Salt and pepper

1) Heat oil in a medium saucepan over medium-high heat until shimmering. Add scallions and cook, stirring frequently, until softened. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2) Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through. Add mint and butter and toss until incorporated. Remove pan from heat; stir in lemon juice. Season with salt and pepper; serve immediately.

Sugar Snap Pea Tempura
From Gourmet Magazine June 2003

1 cup all purpose flour
1 cup beer (8 oz; not dark)
1 to 1 1/2 quart vegetable oil
1 lb sugar snap peas, trimmed

1) Whisk together flour and beer in a bowl until smooth.
2) Heat 2 inches oil in a heavy pot over medium heat until inserted thermometer reaches 365 degrees.
3) Working in batches, toss peas in batter until coated. Lift peas out of the batter one at a time so they do not stick together, letting excess batter drip off and transfer to oil.
4) Fry, turning with slotted spoon or tongs, until golden brown on both sides. Transfer to paper towel to drain.
**Serve with a soy sauce based dipping sauces.

 Snow Peas with Toasted Almonds: Serves 4
From Bon Appetit April 2009

1 tablespoon unsalted butter
1/4 cup sliced almonds
1/2 lb snow peas, trimmed
2 teaspoons minced scallions or onions
1 teaspoon fresh lemon juice

1) Melt butter in a skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown. Stirring frequently about 1 1/2 minute.
2) Add snow peas and scallions; saute until peas are crisp-tender, 1 1/2 to 2 minutes.
3) Remove skillet from heat; add lemon juice, season to taste with salt and serve.

Snap Peas with Broccoli and Rice: Serves 4
From Asparagus to Zucchini

6 ounces rice
1 1/2 cup chopped broccoli
 1/3 scallions, trimmed and chopped
1/4 cup Italian Dressing, or something similar
1 tablespoon lemon juice
1/2 teaspoon black pepper, or to taste
1 to 1 1/2 cups snap peas
1/3 cup crushed or slivered almonds

1) Prepare rice according to directions.
2) Steam broccoli until crunchy-tender and still vibrant green.
3) Toss with remaining ingredients and refrigerate 2 to 24 hours, covered.