Sugar Snap and Snow Peas
The sugar snap, snow, and English peas are starting to show up at the farmer’s markets. I remember the English peas from my dad’s garden behind the greenhouse. He grew two types and I always compare peas to those I shucked and ate from the pod while standing in his garden. Could any be as sweet, tender, or juicy? Probably not-but I think it’s more sentimental.
Yesterday, Chef Angel at Big Bowl Ridgedale gave me pea pods he purchased from Untiedt’s Family Farm. Instinctively, my mind went back to the garden behind the greenhouse. Bright green and gnarly, could they possibly be as delicious? How could they compete with a favorite childhood memory? But these pea pods were as close as it gets to eating them straight from the garden. Pea pods, like sweet corn, should be eaten as soon possible can after picking. We look for a crisp, firm texture and bright green leaves still attached to the pods. Farmer Jerry, from Untiedt's picks his daily before bringing them to the market each morning.
We offer sugar snap and snow peas on the stir fry bar and in several dishes on the menu such as Shanghai Shrimp and Scallops, Shrimp and Tea Smoked Pork, or Bangkok Shrimp and Scallops. Also featured on the market special card, check the Right Stuff Board and ask your server for today’s featured presentation.