Everyone loves snap peas. They are delicious and simple for fresh snacking, great in cooked dishes and dishes, and universally easy to prepare. People tend to associate snap peas with spring, but for us in Northern Wisconsin, they are more of a summer crop and we do our best to have them for a longer season (so you can enjoy more of them!). We plant peas in both hoophouses and the field. They tend to arrive in CSA boxes and at market in the middle of June, and we like to have them weekly through the middle to end of July when beans come in!

What we grow 

We currently only grow snap peas, which have an edible pod and are intended to be eaten whole. We love to grow a great organic variety that is bred by a Wisconsin Company called Pureline Seeds. They are large, crunchy, and have a big production flush so we have enough for our customers during peak pea season. 

Storage tips 

We always pack peas into plastic bags for our CSA members, which is a great way to store them. They will stay bright and crisp in the fridge for up to a week, but let’s be honest, they tend to get eaten very fast and storage is rarely something you need to worry about. 

Snap peas make a perfect snack!

We’re going to share a few of our favorite snap pea recipes below (because our family are all huge fans of snap peas and eat them frequently when they’re in season!), but we also know most people are just going to snack on these wonderful, sweet vegetable treats. You can prep snap peas by trimming away the top leaves or even pulling the fibrous string off the long side of the pod, but we usually don’t. We just grab them, eat them up to the leaf, and then discard the tops. If you want ideas for pairing or dips to use for snacking, be sure to check out our great guide to snacking veggies! 

For when you get tired of snacking

Snap peas with sage browned butter is a family favorite. We improvise, but this recipe captures the basic technique and the browned butter with sage is great with many veggies including tomatoes! We make this with snap peas in early summer, and cherry tomatoes and beans in late summer.

And some other recipes…

Chicken Stir Fry With Broccoli And Snap Peas

Recipe by: Life Made Sweeter

Yield: 4 servings
Time: 25 minutes

INGREDIENTS: 

For saute-

3/4 – 1 pound boneless skinless chicken breast, cut into 1 inch pieces

Salt and pepper to taste

1 teaspoon cornstarch

3-4 tablespoons cooking oil

3 cloves garlic, minced

1 teaspoon minced fresh ginger

2 cups broccoli florets

1 cup sugar snap peas can also use or add snow peas, red bell peppers or zucchini

For sauce–

1/4 cup soy sauce 

2 tablespoons oyster sauce

2 tablespoons honey

2 teaspoons toasted sesame oil

2 tablespoons cornstarch 

1/2 cup water, plus more as needed to thin out sauce

1 teaspoon Thai chili garlic sauce or Sriracha, optional

1/2 teaspoon fish sauce, optional

For serving–

Cooked rice

Sesame seeds

Scallions

PREPARATION:

1. In a medium bowl, season chicken with salt and black pepper. Sprinkle cornstarch over chicken and stir until combined. Set aside.
2. In a separate small bowl, whisk together all the ingredients for the sauce. Set aside.
3. Heat 2 tablespoons of cooking oil in a large wok or pan over medium-high heat. Add the chicken and cook for 3-4 minutes, or until chicken is slightly brown and cooked through. Transfer to a medium plate and set aside.
4. Add the remaining oil, then add broccoli and snap peas to the pan. Add garlic and ginger and cook for 3-4 minutes or until vegetables are just tender-crisp (cook a little bit longer if you like your vegetables softer).
5. Return the cooked chicken back to the same pan. Give the sauce a whisk and pour over top. Allow the sauce to thicken and bubble (about 30 seconds – add more water as needed to thin out sauce if desired. Toss until coated and adjust seasonings as needed.
6. Serve hot with cooked rice. Sprinkle with sesame seeds and green onions, if desired.

Sugar Snap Peas with Lemon 

Recipe by: A Sweet Pea Chef

Yield: 4 servings

Time: 10 minutes

INGREDIENTS: 

1 tablespoon olive oil

1 pound fresh sugar snap peas

1 teaspoon lemon zest, freshly grated

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

PREPARATION: 

1. Heat oil in a skillet over medium-high heat.
2. Add the snap peas and toss to coat. Cook snap peas for 2 minutes, stirring frequently.
3. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook for an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.
4. Serve immediately.

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

Recipe by: NYTimes Cooking

Yield: 4 servings

Time: 10 minutes

INGREDIENTS: 

¾ cup sliced radishes

4 ounces sugar snap peas, sliced (about 1¼ cups)

4 ounces ricotta salata, crumbled (about 1 cup)

½ bunch mint leaves, torn (about ⅓ cup)

1 clove garlic, minced

Pinch kosher salt, more to taste

1 tablespoon freshly squeezed lemon juice

1 teaspoon balsamic vinegar

3 tablespoons extra virgin olive oil

Freshly ground black pepper to taste

PREPARATION:

1. In a large bowl, toss together the radishes, peas, ricotta and mint.
2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Quick Asian Sugar Snap Peas

Recipe by: Eat Something Vegan

Yield: 2 servings

Time: 15 minutes

INGREDIENTS: 

1 garlic clove, minced

1 teaspoon minced ginger

½ tablespoon grapeseed oil or other neutral tasting oil

8 ounces sugar snap peas, string removed and trimmed (if desired)

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

½ tablespoon toasted sesame seeds

PREPARATION:

1. In a large skillet, saute the garlic and ginger in grapeseed oil for 1 minute over medium heat. Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes. Turn off the heat, add the sesame oil, and stir.
2. Sprinkle with sesame seeds and serve.

Snap Pea and Cucumber Salad

Recipe by: Bourbon and Honey

Yield: 4 servings

Time: 15 minutes

INGREDIENTS:

1/2 pound sugar snap peas, trimmed

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

Pinch of ground pepper

2 cups torn butter lettuce or romaine lettuce

1/2 English cucumber, sliced

2 tablespoons thinly sliced green onions

2 tablespoons coarsely chopped fresh mint

2 ounces feta, crumbled

PREPARATION:

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and a bit of water for an ice bath. Add peas into boiling water and cook until crisp tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
2. In a medium bowl, whisk together the oil, lemon juice, sugar, salt, and pepper. Add the snap peas, torn lettuce, cucumber, green onions and mint; toss to combine. Top with feta and serve.