When you cruise around the booths at your favorite PlacerGROWN farmers’ market, vivid shades of green from local growers’ fresh sugar snap peas will be too irresistible to pass up. The veggie’s crisp, crunchy texture is perfect in a light salad or to dip in your favorite spread, either cooked or raw. 

SELECTION AND PREPARATION

Purchase a sweet batch of sugar snap peas at the year-round PlacerGROWN farmers’ markets (the Saturday market in Auburn or the Tuesday market at the Fountains in Roseville). For the best taste and health benefits, eat them as soon as you can since the nutritional value depletes quickly. If placed in the crisper drawer of your refrigerator, the peas will stay fresh for up to two days.

DID YOU KNOW?

Sugar snap peas are a perfect snack for those looking to lose weight, as they contain only 35 calories per cup, have zero grams of fat, and are packed with nutrients—two grams of protein, two grams of fiber, vitamin C, B-complex vitamins, niacin, folate and vitamin K. They even have a close relative within the pea family: the snow pea!

By Carol Arnold / PlacerGROWN photo left © Buriy/fotolia.com

For details on where to buy Placer County farm-fresh produce, wine, meat and other products, visit placergrown.org and foothillfarmersmarket.com.

WEB EXCLUSIVE

Stir-Fried Sugar Snap Peas with Daikon and Sesame

Recipe by Courtney McDonald

• 2 tbsp. canola or vegetable oil 
• 2 stalks green garlic, minced
• 2 stalks spring onions, thinly sliced (including whites) 
• 1 tbsp. minced fresh ginger
• 1/2 tsp. crushed red chili flakes
• 1 1/2 pounds sugar snap peas, stems and strings removed and cut in half 
• 1 pound daikon radish, peeled and thinly sliced
• 1 tbsp. toasted sesame seeds 
• 1/2 tsp. toasted sesame oil 
• Soy sauce, to taste

Heat a large wok or skillet over medium-high heat. When pan is hot, add the oil, garlic, green onions and ginger. Quickly cook, stirring frequently, until garlic just begins to toast. Add the chili, sugar snap peas and radish. Toss and cook until the peas are barely cooked, about 2 minutes. Remove pan from heat and add the sesame seeds and sesame oil. Season to taste with a few splashes of soy sauce and serve immediately. Serves 6.