Snow peas are one of the bright green heralds of spring. Along with sugar snap peas, they’re the most commonly grown pea available at metro Atlanta farmers market. What’s the difference? Snow peas have flat pods and practically nonexistent peas, while sugar snaps have full pods with sweet thick shells and tiny peas.
The sugar snap is actually a cross between a pea with a thick-walled pod and a snow pea. Plant breeder Calvin Lamborn was hoping to solve some problems with snow pea production. The result instead was what we now call the sugar snap pea, a big introduction to the vegetable world in 1979.
Unlike sugar snaps, snow peas have been around for centuries. They are known to have been cultivated by the Chinese as long ago as the seventh century.
Paige Witherington, the farm manager for Serenbe Farms in Chattahoochee Hills, typically plants her snow peas as soon as the soil can be worked in early February and is able to harvest in early May. Witherington sells her produce through a community-supported agriculture program on the farm with delivery points across the Atlanta area and to local restaurants including those in the Serenbe community.
“We’ve grown [the varieties] ‘Oregon Sugar Pod’ and ‘Mammoth Melting.’ We plant the peas close together, about one to two seeds per inch and two rows very close together with a trellis between the rows,” Witherington said. The biggest pests for snow peas around here are aphids and powdery mildew.
“We pick snow peas right as they show very small peas in the pods. The smaller the pod, the tastier," she said. "I love them in an Asian-inspired stir-fry or fresh off the vine.”
When buying snow peas, look for shiny, crisp pods without visible peas. They can be stored up to two weeks in the refrigerator, loosely wrapped in plastic. Rinse just before using.
AT LOCAL FARMERS MARKETS
Cooking demos:
Cooking demos start up again this week at local farmers markets.
6 p.m. Thursday, April 26. Chef Seth Freedman, Ruby Root Connections. East Atlanta Village Farmer's Market, Atlanta. www.farmeav.com
9:30 a.m. Saturday, April 28. Chef Gerry Klaskala, Aria, working with strawberries. Morningside Farmers Market, Atlanta. www.morningsidemarket.com
10 a.m. Saturday, April 28. Chef Linton Hopkins, Restaurant Eugene. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
11:30 a.m. Sunday, April 29. Chef Todd Richards. Grant Park Farmers Market, Atlanta. www.grantparkmarket.org
For sale
Vegetables and fruit: arugula, Asian greens, asparagus, beets, carrots, celery, chard, cucumbers, dandelion, endive, English peas, escarole, fennel, frisee, green garlic, green onions, herbs, kale, leeks, lettuce, mache, mustard greens, onions, oyster mushrooms, pea tendrils, peanuts, radishes, spinach, strawberries, sugar snap peas, sweet potatoes, turnips, zucchini
From local reports
Snow Pea Meatloaf
Hands on: 20 minutes
Total time: 1 hour
Serves: 8
This recipe features the flavors of Chinese dumplings in meatloaf form. I found this idea and adapted the original recipe to show off the bright green of the snow peas. Leftovers make a terrific meatloaf sandwich, garnished with a little hoisin sauce.
1/4 pound snow peas, tips removed if needed
2 teaspoons olive oil
1 small yellow onion, diced
1 celery rib, diced
2 garlic cloves, minced
1 1/2 pounds ground pork or turkey
2 slices whole-wheat bread, pulsed in food processor
6 green onions, sliced
1 egg
2 teaspoons minced fresh ginger
1 teaspoon toasted sesame oil
1/2 teaspoon pepper
1/4 teaspoon salt
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
In a one-quart glass measuring cup, toss snow peas with water to rinse. Drain off most of the water, top peas with a round of parchment or waxed paper and steam in microwave on high 3 minutes or until peas are just limp. Carefully remove from microwave, drain off any remaining water and allow to cool.
In a medium skillet, heat oil over medium-high heat until shimmering. Add onion, celery and garlic, and saute until onions are just translucent, about 4 minutes.
In a large bowl, combine ground meat, bread, green onions, egg, ginger and sesame oil. Mix thoroughly, then add sauteed vegetables, pepper and salt. Stir to combine. Divide meat into thirds.
Pat out one-third of meat mixture onto prepared baking sheet, patting into a 6-by-9-inch oval. Arrange half of steamed snow peas over meat, leaving 1/2-inch around edges clear. Top with another one-third of meat mixture covering snow peas. Arrange remaining snow peas over meat layer. Top with remaining meat and pat loaf firmly into shape, being sure to encase snow peas on all sides. Bake 40 minutes or until meatloaf is cooked through. Let rest 15 minutes before slicing.
Adapted from a recipe in Everyday Food, November 2010.
Per serving: 283 calories (percent of calories from fat, 66), 17 grams protein, 7 grams carbohydrates, 2 grams fiber, 21 grams fat (7 grams saturated), 88 milligrams cholesterol, 167 milligrams sodium.
About the Author
The Latest
Featured
