I know that we’ve all been enjoying those sweet, crispy sugar snap peas in our last two baskets (and served at Kiddush lunch this week). The only complaint I’ve heard is that there aren’t enough of them – they’re so delicious that they often get gobbled up raw, as a delightful snack, either while driving home from CSA pick-up or while unpacking the week’s produce. I know I could eat the whole bunch in one sitting, but I’ve been trying to incorporate them into meals, stretching that sweetness as far as possible.
Last week, I blanched my snap peas super quickly (about 20 seconds or so) and shocked them in ice water, bringing out their vibrant green color, though they would have been just fine completely raw. They went into a cold soba noodle dish, along with pan-fried tofu, raw carrots, red bell pepper, cucumber, scallions, cilantro and a squeeze of lime. It was all tossed in a light dressing quickly made in a saucepan – I cooked a few cloves of garlic and a tablespoon or so of fresh ginger in grapeseed oil, then I added soy sauce and orange juice.
Tonight my sugar snap peas made their way into a pad-thai, inspired by Mark Bittman’s recipe, though I made many substitutions for vegetarianism/kashrut/what I had in my fridge and pantry.
Since the portion of snap peas in this week’s basket was a bit bigger, I even have some saved in the fridge for snacking or to be added to a salad later in the week – and I can’t wait to enjoy them again.
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