Sitting pretty on the edge of Les Viereck’s table at the Collingswood Farmers’ Market this week was the first of the snow peas and the sugar snap peas. I purchased a one pint box of snap peas for a quick and easy spring vegetable treat.
Sugar snaps are very easy to cook. And different. After a long winter of the same old things, I was excited for the treat.
1 pint box of sugar snap peas
3 small scallions (green onions)
two large crimini mushroom caps
two tablespoons of butter
salt to finish
- Place a frying pan on medium high heat and drop in the butter.
- Slice up three small scallions (green onions… another fresh spring treat from Our Yards Farm) and place in the frying pan and melting butter
- Top and tail the snap peas (cut off a little of each end) and place in the frying pan with the melting butter and scallions.
- Cube up, into tiny cubes, two large mushroom caps. Place the mushrooms in the pan together with the butter, scallions, and snap peas.
- Saute for a minute or two. Stir so all ingredients are coated with butter and none are burning.
- The snap peas will change from a bright green to a duller green. When they do, take off the heat and put a lid on the pan for 2 to 3 minutes.
- Pour into a bowl, sprinkle with some coarse Kosher salt, and serve.
Very simple. Quite delicious. A light spring pea flavor.