If you grow them in your garden, crisp and delicious sugar snap peas might never make it to your dinner table because they’re so delicious fresh-picked! But if you get a bunch home, let’s talk about how to use those sugar snaps!
June into July is the most common harvest time for sugar snaps in Wisconsin. These edible-pod peas are one of the most flavor-packed varieties of pea.
High in folic acid and vitamin C, snap peas are also rich in antioxidants. At 35 calories per cup, these crunchy, juicy veggies make for irresistible snacking.
How to Select:
Select vibrant green, firm, plump pods that snap cleanly in half when they are bent. Pods that are longer than three inches in length start to get tough.
How to Store:
In an open plastic bag, sugar snap peas will keep in the fridge for several days. If you want to preserve them, they can be quickly blanched, and frozen for up to a year.
How to Prepare:
Tough strings should be removed from the pod before using them in a recipe—use your thumb to pull the stem end along the flat side of the pod to remove the string. This hybrid of English peas and snow peas can be used raw, with dips, or in hot or cold salads to add unique texture. Snap peas lose their crunch if overcooked, so if adding them to cooked dishes (like stir-fries, pastas, or soups and stews) add them just a couple minutes before serving.
Recipe: Udon Noodle Salad with Pineapple
Total Time: 30 minutes
A flavorful dinner or potluck salad. Serve it warm or make it ahead and serve it cold.
- 8-ounce package udon noodles
- 1 tablespoon tamari
- 2 tablespoons Mirin (rice wine)
- 3/4 cup pineapple juice (if using fresh pineapple)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 cup carrots, peeled and thinly sliced
- 1 tablespoon minced ginger
- 1 tablespoon fresh garlic, minced (about 2–3 cloves)
- 1–2 jalapeño peppers, seeds removed, minced
- 1 cup sugar snap peas (fresh or frozen), cut into 1-inch pieces
- 2 green onions, thinly sliced
- 2 cups diced fresh pineapple (or one 20-ounce can diced pineapple, drained, juice reserved)
- 4 ounces of cooked chicken, cut into bite-sized pieces
- Sesame seeds for garnish
In a large pot of boiling water, cook the udon noodles until just tender. Drain, rinse and set aside. In a small bowl, whisk together the tamari, Mirin, pineapple juice, and cornstarch and set aside.
In a large skillet, heat the oil over medium-high heat. Sauté the carrots for a minute or two, then add the ginger, garlic, and jalapeños. Sauté another 2 minutes, then add the snap peas and sauté for 2 more minutes. Add the sauce and cook until thickened. Toss the vegetables and sauce with the noodles, green onions, pineapple and chicken. Serve warm or cold, garnished with sesame seeds.
This is a great way to dress up leftover roast chicken, but you can also substitute baked tofu or seitan for a vegetarian version. Grill the chunks of fresh pineapple before adding it to the salad for just a bit more sweetness.
Calories: 164, Fat: 3 g, Cholesterol: 16 mg, Sodium: 219 mg, Carbohydrate: 26 g, Dietary Fiber: 2 g, Protein: 9 g
The V is for Vegetables cookbook by Michael Anthony may send you on a morel hunt with its Fresh Peas with Braised Morels recipe. If you’re seeking something simpler, you’ll also find Bowl of Peas, Rice & Pickled Onions; and Sugar Snap Salad with Quinoa. The book is available through the Hudson Public Library system.
What about you?
When we buy sugar snap peas, they never make it into recipes because they are so delicious right out-of-hand! What are your favorite ways to eat this veg? Head over to our Facebook page to join in the conversation!
Want to see more local, fresh produce in your fridge? Consider becoming an owner of the Hudson Grocery Cooperative—which will be a locally-owned, full-service grocery store that offers diverse food and product choices including organic, sustainable and regionally sourced options for our community.
Image and recipe credit: Welcome to the Table