Here’s our sugar from the garden:
These little babies are so crisp and sweet, many of them don’t make it to the kitchen. But when they do, we find ways to enjoy these sugar snap peas. Because they are so sweet and flavorful on their own, not a lot of extra seasoning is needed. I may sauté them with a dab of butter and salt and pepper, chop them up into chicken salad, toss them with a green salad, or use them in a quick stir fry. Whatever you do, do not cook them for more than a couple of minutes – they quickly turn mushy and dull green.