IN SEASON - June
Sugar Snap Peas, also known as mange tout, meaning to 'eat everything' in French, are an early summer favorite. Unlike many other varieties of pea, you can eat the peas and the pod, but the tough stem must be removed. To remove the stem on the pea, snap off the top and remove the attached string that pulls off down the side of the pea. I like to eat them lightly blanched (which brings out their sweetness and bright green color!) and salted. To blanch them, boil a small pot of water, drop in the peas for just 1-2 minutes, and then remove immediately. They should be bright green and still a little crunchy.
Keep snap peas refrigerated (32-36°F), in a perforated plastic bag.
Sugar snap peas are generally eaten whole and are delicious raw or cooked. If cooking, steam, simmer, or stir-fry only for a minute or two to retain their crispness, color, and flavor. Perfect just to snack on raw, thrown into your salad, or with your favorite vegetable dip.