sugar snap peas in a snap

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


  1. Place a frying pan on medium high heat and drop in the butter.IMG_5276
  2. Slice up three small scallions (green onions… another fresh spring treat from Our Yards Farm) and place in the frying pan and melting butter
  3. 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.IMG_5288
  4. Cube up, into tiny cubes, two large mushroom caps.  Place the mushrooms in the pan together with the butter, scallions, and snap peas.IMG_5289
  5. Saute for a minute or two.  Stir so all ingredients are coated with butter and none are burning.
  6. 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.
  7. Pour into a bowl, sprinkle with some coarse Kosher salt, and serve.

Very simple.  Quite delicious.  A light spring pea flavor. feb4bd303b66685a763053a920d763c4

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