Peas snow

½ bunch salad turnips, sliced
1-2 garlic scapes,diced
¼ # snow peas, cut into bite-size pieces
1-2 scallions, chopped, separated into green tops and white stalks
1/4-1/2 TSP chili flakes

Heat 1-2 TBSP cooking oil over medium heat in a medium-sized skillet. Add the salad turnips, scapes, scallion stalks, peas, and chili flakes and cook until vegetables are just tender, 3-5 minutes. Add the scallion tops and cook a minute longer. Remove from heat and pour the following dressing over the veggies: 3-4 TBSP olive oil, 1 TBSP cider vinegar (or lemon juice), and 1 TBSP naturally fermented soy sauce. Serves 2-4.

We use this basic formula for any veggies to make a delicious, one-of-a-kind stir-fry with whatever we have in our fridge!  Feel free to change this up for whatever you have and use the same dressing.  Or tweak that, too! :)

½ cabbage, thinly sliced
½ pound snow peas, chopped
1 bunch radishes, chopped
2 garlic scapes, minced
1-2 tablespoons ginger, minced

Heat oil on medium-high, add veggies and stir until tender-crisp.  Remove from heat and pour over the following dressing:  1 TBLS each maple syrup, cider vinegar, soy sauce, 2 TBLS olive oil, and ½ tsp cayenne powder. Toss & serve.

½ lb snow peas, strings removed and chopped
1-2 Tablespoons cooking oil
1 scallion, chopped including greens
1 garlic scape, minced or 1 tablespoon minced garlic
1-2 tablespoons pine nuts (or minced walnuts)
1½ teaspoon toasted sesame oil or 2 tablespoons toasted sesame seeds
Salt and pepper to taste

Heat oil on medium-high and add snow peas and scallions.  Stir-fry for 3-5 minutes, stirring.   Add nuts and stir 1 minute. Remove from heat, stir in toasted sesame oil, and season. Serve immediately

Availability: July

Storage tips: Refrigerate in a plastic bag for at least a week.

How to eat:  The whole pod of these peas is edible!  Do not shell them.  We grow a variety called Oregon Giant, which is at its sweetest when the peas inside are swollen, unlike other flat-podded snow peas.  Snow peas are great as a snack in kids’ lunches or with a dip. We also enjoy them in soups or in Asian stir-fries. Before biting into them make sure to snap off the tops and pull the strings off, as they are indigestible.