Sugar snap peas are also edible raw — including the pods and outer shell — unlike their doppleganger, edamame, which has a hard-to-digest outer pods. Though they can be eaten raw, cooking the ...

Sweet and crunchy sugar snap peas freshly picked from the plant are a real delicacy and taste far better than any you will get in stores. The crops are quick and simple to grow in the garden and ...

Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat ...

Sugar snap peas can be kept in the fridge for up to three days. They can be blanched and frozen, but may lose some of their crunch.

It’s especially good if you have sweet, fresh, raw peas, but you can substitute chopped sugar snap peas. This rice salad recipe with peas is one way to use up leftover cooked rice, but freshly ...

Peas, leaf lettuce, spinach, arugula, carrots, beets, radishes, and other cool-season crops are eager to start growing soon.

Before eating these peas, snap off stems and remove the stringy spines on both sides of the pod, and enjoy the whole pod. Green peas are extremely versatile in the kitchen. They can be added cooked or ...

By blanching the snap peas quickly ... less raw flavor. For Better Gimlets, Serve Them on the Rocks The blanched beans get blended with fresh mint as well as a syrup made with sugar, water ...