After a really long winter, our spring got off to a cold start, followed by wild swings in temperature. It was 70 degrees one day and 34 the next, and then it got really hot. For a while, I worried that the sugar snap peas wouldn’t produce at all, but they have! And they’ve produced so much that I’m looking for ways to use them up.
- Eaten with hummus. Probably my most frequent way of eating them. I love carrots and hummus, and peas make a good change. They’re so sweet and I love the crunch.
- Stir fry. I just use up all the veggies in my fridge (this week-onions, asparagus, pepper, mushroom) and chuck in as many peas as will fit in the pan. Add a little soy sauce, garlic, ginger, and lemon juice and I’m happy.
- Paella. Some of the peas have really thin skins and others have thicker skins and bigger peas inside the pod. Those ones would be great in paella.
- Give them away! A coworker just had a baby this past week and we usually take turns giving baby meals so the new parents can have a break. I’m planning on bringing chicken teriyaki, rice, and steamed peas. I’ll make a double batch so we can eat it too!