Sugar Snaps - My Garden Summer

[Dee & Frank Hughes]

There are only a few days on the calendar better than the one in mid spring when the Sugar Snaps go into the ground. One of those better days was yesterday when the first harvest came in. I have a very small kitchen garden, about 70 square feet, so my harvests are measured in pints. I picked one pint yesterday.

I have to confess I had never tasted a Sugar Snap before I had some of Sammy's at the Matthews Farmers Market. When I planted my own garden they were a must have. I plant a 5 foot double row in mid March. I plant the Cascadia variety as it's a dwarf and fits well in my space. For support I use the pruned branches of a Chaste Tree and some twine.
Of course the best way to eat Sugar Snaps is to pop them right after you pick them. But for something different try this:
Blanch or VERY briefly cook the snaps(we use a pint for 2) in boiling water. Remove and in the same water cook your favorite pasta-8 oz for 2 (Trader Joes Lemon Pepper Papparadille recommended)
When the pasta is done remove/ lower the heat. Toss 4Tbs butter and 3/4 cup cream in the pot and melt/ blend. Then return the pasta and peas.
In a small bowl beat one egg; add 2TBS cream; 2TBS Pamesian Cheese; juice of 1 lemon; freshly grated nutmeg; salt and pepper to taste.
Pour this over the warming pasta/pea mix- cook a minute or two over low heat to blend flavors.
I think I'm going out for that next pint now.

[Dee & Frank Hughes]

We only do this once a year with the first crop. Glad you enjoyed (calories don't measure happiness)
I'll probably have one more bumper crop before we're done in about 10 days.

[Carol Buie-Jackson]

Just wanted to let you guys know that I tried this recipe with the peas your shared with us and it was amazing! We'll be glad to take SS Peas anytime you have extra! Thx

[Carol Buie-Jackson]

Holy hooterville, that sounds delicious! Bring on my pint NOW!!!!