The snap pea, also known as the sugar snap pea, is an edible-pod pea with rounded pods and thick pod walls. Snap peas, or sugar snap peas, are basically a cross between garden peas and snow peas. The whole pod is edible and they have a crunchy flavor and sweet taste.

 

Nutritional benefits

• Promotes Regularity and Prevents Constipation
• Helps Control Blood Sugar
• Promotes Heart Health
• Supports Weight Loss
• Aids Eye Health

 

Availability:

Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec
                     

 

 

Common Recipes

Sauteed Sugar Snap Peas

Ingredients
• 1 ½ pounds fresh sugar snap peas
• 1 tablespoon good olive oil
• 1 ½ teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• Sea salt or fleur de sel, for serving.

 

Method
• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Roasted sugar Snap Peas

Ingredients
• 1 pound sugar snap peas, stems and stringy parts removed, washed and dried
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• ¼ teaspoon garlic powder (if desired)

 

Method
• Preheat oven to 450ºF.
• On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and garlic powder. Bake for 10 to 12 minutes or until desired tenderness.
• Serve immediately as a side dish, or on a salad, or as a yummy snack.

Snap Pea Salad with Whipped Ricotta

Ingredients
• 8 ounces sugar snap peas
• ⅔ cup part-skim ricotta cheese
• 1 teaspoon grated lemon rind, divided
• ½ cup pea tendrils or shoots
• ¼ cup sliced fresh chives
• 2 tablespoons torn fresh mint
• 2 tablespoons coarsely chopped fresh dill
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon fine sea salt
• ¼ teaspoon black pepper.

 

Method
• Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise.
• Process ricotta and ½ teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter.
• Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining ½ teaspoon lemon rind.