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It is easy to be overwhelmed by the bounty that farmers' markets have to offer this time of year. There is one small green friend, however, that you really cannot afford to overlook: the sugar snap pea. This humble relative of the butter pea and english pea offers the sweet taste and delightful crunch typical of many spring veggies. They are incredibly easy to prepare - just remove the string, and cook. And the Washington Post has some suggestions on that front.
"They key," says editor Bonnie Benwick, "is to cook them quickly. Properly cooked sugar snaps should still have bite and a bright green color."
Check out The Post's piece on these spring delights for storing and cleaning techniques, and about a dozen recipes. (And did you know? They are a favorite of first daughter Malia Obama.)
Sugar Snap Pea's Time to Shine from The Washington Post