The snow peas are in. We try to eat them as fast as they grow but we are woefully falling behind. We’ve eaten them everyday, sometimes for lunch and dinner. I even went out this morning and ate some for breakfast! This is the way it is with a garden, you eat what’s in season. I remember laughing about Barbara Kingsolver’s stories of endless, unavoidable zucchini in her book, Animal, Vegetable, Miracle. We’ve tried freezing snow peas in the past and it’s just disappointing so we would rather share them and turn green eating them. While the garden is in we sacrifice variety for fresh homegrown vegetables. It’s an easy trade-off. My son is amazed at the value of a package of seeds. “So, it only cost $2.00 to buy all the seeds to grow all these plants and all these snow peas?!” Even though there is some work involved, a vegetable garden really is the ultimate bargain in so many ways. If you don’t have much space, the book Square Foot Gardening is a wonderful system. Keep it small and grow only things you love to eat.
Here’s a simple favorite with snow peas:
Heat a wok to medium and put a dash of olive oil in it. Throw in a bunch of snow peas in and toss constantly until they are a bright, uniform green. Salt lightly or use a dash of Braggs liquid aminos and enjoy!