CSA Produce of the Week, April 3, 2017

The sweet and crunchy snap pea is rich in antioxidants, fiber, vitamin C, and folate, among other nutrients, and adds a delightful texture to many dishes, when used either cooked or raw. It also has vitamin K, a key nutrient for bone health. The most common way is to quickly sauté or toss into stir-fries (after removing the pointy stem end). They may be roasted or steamed as well, or chopped raw and added to salads. Store peas in the shell in the crisper section of the refrigerator in a perforated plastic bag. For the sweetest flavor use within two days.

Recipe of the Week

Easy Sauteed Sugar Snap Peas

Ingredients:

1½ lb sugar snap peas – stem ends trimmed
1 tbsp salt for the blanching water
1 cup water
1 tbsp butter
6 garlic cloves – skinned and finely sliced
16 basil leaves – torn in 1” pieces
12 mint leaves – torn in 1” pieces
½ small red onion, sliced thinly
1 tsp sea salt to taste
freshly ground black pepper to taste

Directions:
1. Put water in saucepan with salt and bring to a boil. Add peas and boil for one minute. Drain and immerse in ice water to stop cooking process.
2. Melt butter in same saucepan. Add garlic and onions and saute on medium heat for 3 minutes. Add peas, herbs and salt and pepper. Saute for 4 minutes. Top with a few remaining fresh herbs if desired.
3. Remove and serve.

Recipe courtesy of Robin at Simply Fresh Dinners:
https://simplyfreshdinners.com/2016/07/easy-sauteed-sugar-snap-peas.html
Sources:
Must-haves from the produce aisle. (2014, March). Retrieved April 01, 2017, from http://www.health.harvard.edu/newsletters/harvard_health_letter/2014/march