Sugarsnaps
Pisum sativum Macrocarpon group
Similar veggies:
Mangetout, snap peas, peas, runner beans
A quick introduction
Sugar snaps are delicious but hard to grow, especially in our clay soil and relatively unprotected garden. That’s why (after 2 years of complete failure) we decided to stop growing sugar snaps for the moment. Who knows we’’ll try again in the future.
Sugar snaps are a type of pea with a fully-edible pod. This type of pod is short and round, with thick walls. It is a little sweeter and juicer than its cousin the ‘Mangetout’. Sugar snaps can be eaten whole, also uncooked. Sugar snaps are much more difficult to grow compared to peas and kapucijners as they are very sensitive to temperature changes and are finicky to germinate. For this reason we are considering to give their garden space to more successful crops and take a break from growing them.
Storage
Sugar snaps will keep fine for a few days in a paper bag in the fridge
Season
June to July
Suggestions for preparation
Sugar snaps can be eaten raw, pod and all, especially when just harvested. We do recommend that you remove the 'strings' that run in the length of the pods by pulling it off. Sugar snaps are delicious when fried or grilled and then lightly salted. You can also cut the pea in two and add it to salads or stir-fries.
Recipes
Use green beans, mangetout or sugar snaps in this vegetarian soba noodle stir-fry.
Or make this refreshing rice noodle salad (with or without beef) and add stir fried sugar snaps.