Peas
Cascadia Snap Pea
Developed at Oregon State University by Dr. Jim Baggett, this snap pea was made for the Northwest. The 3+ inch pods are thick, sweet and juicy. Eat them pods and all!
Cascadia Snap Pea
Oregon Sugar Pod II
This snow pea, also developed at Oregon State University, has broad, mild-flavored pods, that are 4 to 5 inches long.
Oregon Sugar Pod II
Click the link for information from Angelic Organics on Snap Peas.
Snow Peas with Ginger Dressing
Adapted from Weight Watchers New Complete Cookbook
Makes 4 servings
- 3 cups snow peas, stems and strings removed
- 2 T soy sauce
- 2 T honey
- 4 t grated peeled gingerroot
- 2 t oil
- 1 ½ t Dijon mustard
- 1 t rice-wine vinegar
1. In a large pot of boiling water, cook the snow peas until just tender, about 1 minute; drain. Rinse under cold running water; drain thoroughly and pat dry with paper towels.
2. In a medium bowl, whisk the soy sauce, honey, gingerroot, oil, mustard and vinegar with 1 T water. Add the snow peas; toss gently to coat. Refrigerate, covered about 1 hour.
