PEAS - SUGAR SNAP

Who doesn’t love a sugar snap pea!? These are one of the first snackable items you’ll see in the shares. We leave the “hats” on as a sign of freshness, but also to help the peas store longer. Be sure to peel the string off starting with the hat! They are best eaten fresh, but we do cook them, especially if we have a stash frozen for the winter. We love putting them in a summer pasta salad with pesto and cherry tomatoes!

STORAGE: Store in a closed container or plastic bag in fridge. They will keep for 1-2 weeks.

PRESERVATION: To extend the harvest, de-string and freeze.

RECIPES:

Sugar Snap Pea Spread

  • 2 C snap peas (hats and strings removed)

  • 3-4 garlic scapes or cloves (roughly chopped)

  • 1/2 C ricotta cheese

  • 2-4 T C olive oil

  • 1 T balsamic vinegar

  • salt to taste

  • Black pepper to taste

Blend everything in a food processor. Spread on wraps, sandwiches, toast, or use as a dip! To take it to a new level, follow the recipe for Zucchini Involtini.

Zucchini Involtini

  • 2-3 zucchinis (trimmed and cut lengthwise in a mandoline to 1/8 in strips) SEE PHOTO

  • Cooking spray or olive oil

  • Tomato sauce, with onions, peppers, garlic, and herbs cooked into it (prepare ahead of time)

  • Grated Parmesan

Preheat oven to 350. Make/warm your tomato sauce before doing anything with the zucchini and put it in a pan or dish that can go in the oven. Cut zucchini into strips as mentioned above. Spray a baking tray or rub with a thin layer of olive oil. Lay the zucchini pieces flat in a single layer. Oil both sides. Cook for 8-15 minutes, checking often. The idea is to soften the zucchini enough to it rolls easily, but doesn’t fall apart. When they seem malleable, take a small spoonful of the snap pea spread and place it on the bulbed end of the zucchini (see photo). Gently roll the zucchini from the end with the spread on it, creating a tiny roll, placing it in the pan with the tomato sauce. When all of the rolls are made, top with cheese and broil until the cheese melts. Add this on top of pasta or a bed of greens. A baguette would be a great addition for the leftover pesto.

Summer Pasta Salad

  • Snap peas

  • Kale

  • Cherry tomatoes

  • Scallions

  • Fennel

  • Basil/kale pesto

  • Apple cider vinegar

  • Mustard

  • Salt, pepper, and chili flakes

Make the noods and mix everything together! Taste it as you go.

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