Snap Peas

Storage & Culinary Tips

• Peas are sweetest fresh off the vine.  

• If you are storing, remove from carton and store in a sealed plastic bag in the refrigerator for up to 7 days. Do not wash or string before storing.

• Snap peas are a cross between a snow pea and a shelling pea. They taste like spring!

• Blanched peas are a simple way to enjoy snap peas natural sweetness.  Bring water to a boil and blanch the stringed peas for about 1.5-2 minutes. Remove from boiling water and submerge in an ice bath to stop the cooking. We love to coat the peas in toasted sesame oil and coarse sea salt for the most delicious snack.

• Snap peas are sweet and crisp, and most folks eat the whole pod raw, though they are also wonderful sauteed, seared, stir-fried, or blanched until just tender. To remove the “string”, just snap off the stem end with your fingers and pull the string off. You can slice them and add them to a salad or chop them up for a risotto primavera or spring vegetable ragout

• Don't overcook: Snap peas cook quickly, so remove them from the heat promptly to prevent them from becoming overcooked and mushy.

• Snap peas can be enjoyed on their own as a side dish or added to salads, stir-fries, and pastas

• Season peas simply!  A little salt, pepper, and perhaps a squeeze of lemon juice or some herbs are often all that's needed to bring out the snap peas' sweet flavor.