Fresh from the garden: New Potatoes & Sugar Snap Peas

We harvested a beautiful batch of charlotte potatoes and a handful or two of sugar snap peas.

We took Hugh’s advice and kept it simple. Cook the potatoes as soon after harvesting as possible. Just wash the fragile, papery skins – don’t scrub if you can avoid it – tip into boiling, salted water (with a mint sprig, if you like) and cook for 10-12 minutes, until tender. Served with butter, a sprinkling of sea salt and some more mint – perhaps finely shredded this time – it’s an ode to spring.

A perfect compliment to new potatoes are sugar snap peas. We found this recipe for Seared Sugar Snap peas online.

Seared Sugar Snap Peas Recipe

INGREDIENTS

  • 2 tbsp olive oil
  • 1 pound sugar snap peas, strings removed
  • 3-4 scallions or green onions, sliced on the diagonal
  • Salt
  • A pinch of sugar
  • Zest of a lemon
  • 3 Tbsp chopped fresh mint
  • Black pepper to taste
  • Lemon juice to taste

1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.

2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.

3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.

Yield: Serves 4-6.

Link to the recipe pages.

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