The Accidental Locavore’s Farm Box and a Recipe for Sugar Snap Peas

by Anne Maxfield on June 17, 2011

Accidental Locavore Farm Box Week 2

This week the Accidental Locavore’s farm box definitely looked like things are getting ripe on the farm. The big surprise was a box of beautiful strawberries, as lovely and flavorful as the ones we got in Nice. If you missed my Facebook page, they were so good with cherries on top of homemade yogurt! Accidental Locavore Yogurt with Berries

There were what may be the last of the asparagus, big purple ones (because Farmer Paul knows when it comes to asparagus, I’m a size queen) and some skinny green ones he threw in since we were chatting and catching up while banding asparagus and getting them ready for the market. The next morning, I tossed a spear in the microwave for a minute, then sliced it thinly on the diagonal and added them to my scrambled eggs for another great breakfast.

Two kinds of lettuce, a bunch of arugula and I’m set for lunch for the week.

And finally, a big batch of sugar snap peas to sauté in olive oil or butter and top with my favorite herbs. Here’s the recipe:

Sugar Snap Peas With Your Favorite Herbs

Accidental Locavore Sugar Snap PeasSugar snap peas are pretty amenable to being paired with a variety of fresh herbs. Here’s a basic recipe for them that’s quick and easy. Feel free to use your favorite herbs and citrus. A shallot thinly sliced and sautéed with the peas would work well too. Experiment and see what you like the best. Here are some suggestions: mint with lemon, lime or orange, cilantro with lime, thyme or tarragon with lemon, lemon verbena with lemon, basil with orange or lime.  Serves 4.

  • 1 tablespoon olive oil
  • 1 pound sugar snap peas (Snap off the stem ends of the snap peas and pull the string down the length)
  • 1 tablespoon fresh lime juice
  • Salt and pepper
  • 1 tablespoon fresh mint (chopped)

Heat a medium sauté pan over medium-high heat. Add the olive oil. When the oil is warm, add the peas and sauté until crisp-tender, about 3 minutes. Add the lime juice and sauté, stirring until the lime juice is almost evaporated. Remove from the heat and season to taste with salt & pepper and stir in the mint. Serve and enjoy!

What’s your favorite herb/citrus combination?

If you want to experience Paul Wigsten’s amazing produce for yourself, catch him and his family at the Millbrook NY farmers’ market on Saturdays from 9-1. You don’t really need a black Range Rover and matching Lab, but it couldn’t hurt…

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{ 2 comments… read them below or add one }

Anne Maxfield June 17, 2011 at 4:11 pm

I did them with mint and lemon and they were great. If I get more I’m thinking cilantro, lime and maybe a dash of Sriracha. Let me know what you use.

Season with Reason June 17, 2011 at 4:04 pm

Oh the sugar snap peas sound delicious! I’ve been giving them to my son raw and he gobbles them up, but this is much more interesting. Thanks.

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