Market Watch: Sugar Snap Peas
Susan Fox
Most of the year I buy them frozen, but in late June the farmers’ market is overflowing with plump, bright green, sugar snap peas. I like to munch on them raw or cooked -- pod and all. Here are some of my favorite ways to prepare these seasonal beauties.
To prepare, just trim the end and peel off the thin string that runs from end to end (you can eat it but it’s a little tough). Munch on them raw or cooked -- a little bit of cooking brings out their natural sweetness.
My go-to recipe is a quick stir-fry with seasonal veggies (zucchini and asparagus most recently), soy sauce, sesame oil and a few dashes of chili sauce for some kick.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »
