Sugar Snap Peas
Sugar snap peas are a cross between snow peas and garden peas. The whole pod is eaten and has a crunchy texture and a sweet flavor, raw or cooked. They are high in vitamins, fiber, and rich in antioxidants. They are ripe the same time as strawberries (mid June-early July). Please call to confirm our hours before driving out.
Sugar snap peas will last about two weeks in the fridge. Put them in an opened plastic bag and keep them in the veggie crisper. The moisture inside the bag will help them from getting soft. Sugar snap peas also freeze really well. Please see the directions below.
Steps to Freeze
There are a few steps to follow when freezing sugar snap peas, but it is worth it!
Wash the pea pods. Snap off each end of the pea making sure to remove the string with each end.
Bring a large pot of water to a boil. Drop the sugar snap peas into the pot of rapidly boiling water. Let them cook for just 1 1/2 minutes. Drain the sugar snap peas quickly in a colander.
Immediately transfer the sugar snap peas to a bowl of ice water, or rinse with cold water till fully cooled. This stops the residual heat in the peas from continuing to cook them. Leave the peas in the ice water for about 2 minutes. Then, once again, drain them in a colander.
Spread the blanched sugar snap pea pods on a towel to fully dry them. Then place them, in a single layer, on a baking sheet. Freeze for 1 to 2 hours (until completely frozen through).
Transfer the frozen sugar snap peas to freezer bags or containers. Frozen sugar snap peas will keep for about 1 year.