Sugar snap peas sauteed with garlic
In their prime, it seems like sacrilege to cook sugar-snap peas. But I allowed a few frosts to damage the last peas before we picked the vines bare last week,
which means that the peas we harvested were subprime. They were still
crunchy and sweet, but the pods had started to turn a bit fibrous and
the aesthetics were much reduced (as you can see to the right). Time to
saute the remaining vegetables with garlic and turn so-so fare into a
feast!
(As a side note, this
recipe would be perfect for grocery-store peas. That's when we start
turning up our noses --- when our residual summer vegetables start to
taste like store-bought.)
There's really not much to this recipe, but here's an ingredients list to make it even easier:
- 2 cups of sugar snap peas
- about 2 tablespoons of peanut oil (or other high-heat oil)
- 2 smallish cloves of garlic, minced
- salt and pepper to taste
Excellent sugar-snap peas
can be used whole, but if yours are turning fibrous like ours were,
you'll want to string the pods as if they were beans. Otherwise, leave
the pods whole and drop them into a skillet full of a little hot oil.
Turn down the heat to medium-high, add the garlic, salt, and pepper, and
cook for about five minutes (stirring often) until the beans turn
bright green.
Voila! Deliciousness from
so-so produce! Now, with the last of the summer bounty down the gullet,
it's time to eat up all of those stockpiled cabbages.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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