It’s July 1 and snow peas are finally in. What is this, Alaska or something?

In any case we’ve got scads of them this week, too many to munch raw while puttering in the garden. So we’re quick cooking whole pods in a hot skillet and sprinkling with an amalgam of crushed sichuan pepper, salt, and black pepper. It’s fast and easy and the peas stay crisp, sweet, and beautiful.

What’s your favorite way with snow peas?

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