Broad Valley Orchard

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Peas Carrots, Honey,Snapes, and Escarole

Hello, here is a recipe we modified, and shared with our CSA today:

SAUTEED SNAP PEAS WITH CARROTS AND HONEY GLAZE
(Adapted from Farmer John – www.AngelicOrganics.com/cookbook. )
1. Remove strings from pea pods; scrub baby carrots, and slice to size and shape of peas;
2. Place carrots in steam basket over 1 ½ inches water for 3 minutes or until tender, drain;
3. Melt 1Tbs butter in skillet on medium heat; add the peas, stir frequently for 5 minutes, add the carrots, continue to cook 3 more minutes, until peas are bright green and tender;
4. Add 1 Tbs honey and cook for 1 minute, stirring constantly;
5. Remove from heat and season with pepper. Serves 2
(I wonder what some finely cut up snapes, and a little bit of escarole would do for this?) I see that Farmer John also has a recipe for pea salad with walnut dressing… farmer Thom

PS: Snapes are the tender green shoots of the garlic plant; cut the end of the flowering tips, and cut finely.

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