The variety of the week is Snow Peas!
Snow Peas! These are literally a one time treat for the season. For the most part, peas only flower one time during the season. What does that mean? Well, other varieties like zucchini for instance are constantly flowering, and every zucchini or pea or bean, etc. comes from a flower. So while zucchini will produce for more than a month, peas are generally a 1-time harvest.
Like sweet corn, peas are at their absolute best immediately after harvest, as their sugars rapidly convert to starch which reduces flavor and sweetness. The snow pea is known for its flat pea pod and underdeveloped peas. These are most often seen used in Asian cuisine, used in stir fries or eaten raw. The peas and the pea pod are edible!
Sesame Snow Peas
1 pounds snow peas 1/4 red bell pepper 1 1/2 tsp sesame seeds 2 tsp toasted sesame oil
Steam peas over simmering water until bright and crisp-tender, 1-2 minutes. Cool under running cold water. Drain and let stand to dry. Toss with remaining ingredients and return to pan until heated through. Often served with a protein side and rice.
Snow Pea Red Pepper Slaw 2 cups slivered snow peas 1 red bell pepper, cut into fine matchsticks 1/2 cup fresh squeezed orange juice 3 tbsp. fresh squeezed lime juice 2 tsp sugar 1 tbsp. rice wine vinegar 1 tsp ground cumin 1 tbsp. chopped cilantro 1 tsp minced garlic 1/2-1 jalapeno, minced salt and pepper to taste
Toss all ingredients into a bowl. Let sit for 4-6 hours until flavors blend. Serves 4-6.
Tortellini Primavera 1 14 ounce can vegetable broth 2 tbsp. all purpose flour 1 tbsp. extra virgin olive oil 3 cloves garlic, sliced 3/4 cup shredded parmesan cheese 1 tbsp. chopped fresh chives 1/8 tsp salt 4 cups chopped vegetables (kohlrabi, snow peas, carrots, broccoli, etc.) 1 16 oz package frozen tortellini
Put a large pot of water on to boil. Meanwhile, whisk broth and flour in small bowl.
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring until just beginning to brown (1-2 minutes). Add the broth mixture to the skillet, bring to a boil and cook until the sauce is thick enough the coat the back of a spoon, about 3 minutes. Remove from heat and stir in cheese, chives and salt.
Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender, about 5 minutes. Drain, add to the pan with the sauce and stir to coat.
Have a great week! ~The Farmer’s Wife