It is pea time folks. Over the next few weeks you will be getting sugar snap peas, English peas, and snow peas. Rule of thumb. Sugar snap peas and snow peas – eat the whole thing! English peas – pop them open and eat the little round green things. They are peas!
This week’s peas are sugar snap peas. We like our super fresh peas lightly blanched and tossed with butter or a vinaigrette. You can’t under-cook them so go short rather than long.
How to blanch peas.
- First, remove the strings by snapping off the end and then pulling the string along the length of the pod. This is a good activity for the kids or a lounging spouse.
- Prepare a large bowl of ice water and set aside.
- Drop your peas in salted boiling water for 1 or 2 minutes…about three choruses of God Bless America sung at a snappy pace.
- Drain the peas and them drop them in the ice water. The ice water locks in the color and prevents over cooking.
If you would rather roast the peas. Try this Crunchy Parmesan Sugar Snap Peas recipe. Simply toss peas with a panko and parmesan cheese mixture with oil and roast at 400 degrees for about 20 minutes.