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.
Seared Sugar Snap Peas Recipe
- 2 tbsp olive oil
- 1 pound sugar snap peas, strings removed
- 3-4 scallions or green onions, sliced on the diagonal
- 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.
- Six Things You Didn’t Know About Snap Peas (refreshingnews99.blogspot.com)
- Planting Peas in Your Home Garden (untrainedhousewife.com)