I hope you’re enjoying this year’s Sugar Snap Pea harvest, because our yield has more than DOUBLED heading into our second week of harvest!  Be sure to scroll down through this week’s recipes and tips for ideas of how you might snack, dip, save or grill your Sugar Snaps (and then them in two different ways!)  In addition to this next big round of Sugar Snap Peas, we’ll offer up a choice between bunches of Red Beets and bunches one of my other favorite snacking vegetables—Kohlrabi. A literal cross between a cabbage and turnip, kohlrabi tastes like a sweet broccoli stem. The summertime varieties of this vegetable are smaller than the winter storage counterparts. There are plenty of ways to actually prepare and cook Kohlrabi, but more often than not, I slice it into half moons, about 1/4 inch thick, and dip it into hummus. It makes a unique and yummy addition to a vegetable tray (or lunchbox!).   You can peel the bulb if you’d prefer, but when they’re small and tender like this in Summer, I tend to chop and go.  

Our next rotation of lettuce is a hearty block of Romaine that have classic Caesar or Wedge Salad written all over them.  We’ve also got a rotation of Frisee ready for harvest in the morning.  To quote my teenager, “Frisee is totally underrated.”  And if that isn’t high praise, I don’t know what is.  So, I hope you’ll enjoy the opportunity to dress some frilly Frisee up with a hot dressing of some kind.  Frisee loves to be dressed up with bacon and a runny egg, but sauteed mushrooms are a formidable vegetable pairing too. 

Have a beautiful week,
Katie

IN THE FARMSHARES THIS WEEK:

Sugar Snap Peas
Lettuce
Frisee
Kohlrabi or Beets
Sweet Cherries

RECIPES & SEASONAL TIPS

7 CLASSIC WAYS TO MAKE FRISEE SALAD - Food & Wine
HOW TO FREEZE SNAP PEAS WITHOUT BLANCHING - An Oregon Cottage

BURRATA WITH CHARRED & RAW SUGAR SNAP PEAS
Smitten Kitchen

1 8-ounce ball burrata

• Olive oil, for drizzling and brushing

• Flaky sea salt

• Freshly ground black pepper

• Half a lemon

• 1 pound sugar snap peas

• 1 to 2 thick-cut slices crusty bread (I’m using miche here)

• A handful of mint and basil leaves, torn or thinly sliced

• Chiles in oil or red pepper flakes to serve

  CONTINUE TO RECIPE
  

SUGAR SNAP PEA PESTO PASTA WITH MINT
Food 52

• 4 cups sugar snap peas

• 1 large onion, sliced

• 1 tablespoon butter

• 1 cup parmeggiano reggiano (parmesan) cheese

• 1 clove garlic

• 1 pound penne rigate

• 1 cup olive oil

• 1/2 cup pignoli nuts

• 1 pinch crushed red pepper flakes

• 1 tablespoon fresh spearmint

• salt and pepper, to taste

  CONTINUE TO RECIPE

5 MINUTE VEGAN CAESAR DRESSING
Minimalist Baker

• 1/4 cup plain hummus

• 1 tsp spicy mustard

• 1/2 tsp lemon zest

• 2-3 Tbsp lemon juice, to taste

• 2 tsp capers (finely minced/smashed, plus 3 tsp brining juice as original recipe is written- adjust amount if altering batch size)

• 4-5 cloves garlic, minced

• 1 healthy pinch each sea salt + pepper (more to taste)

• 1-2 Tbsp olive oil (optional // for added creaminess)

• 1-2 tsp maple syrup (optional)

CONTINUE TO RECIPE

PASTA WITH SNAP PEAS, GARLIC, LEMON ZEST & BLACK PEPPER
J. Kenji Lopez-Alt

• 1 pound snap peas, trimmed

• Kosher salt

• 1/2 teaspoon cornstarch

• 1/2 pound ridged pasta such as cavatappi, penne rigate, or ziti

• 1/4 cup extra-virgin olive oil

• 4 cloves garlic, finely sliced

• Pinch red pepper flakes

• Freshly ground black pepper

• 1 tablespoon juice and 1 teaspoon zest from 1 lemon

• 2 tablespoons minced fresh parsley leaves
  CONTINUE TO RECIPE

FARRO SALAD WITH BEETS, GREENS & FETA
Martha Rose Shulman

• 2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water

• 1 cup farro, soaked for one hour in water to cover and drained

• Salt, preferably kosher salt, to taste

• 2 tablespoons sherry vinegar

• 1 teaspoon balsamic vinegar

• 1small garlic clove, minced or pureed

• 1 teaspoon Dijon mustard

• ½ cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)

• ½ cup broken walnut pieces

• 2 ounces feta or goat cheese, crumbled (more if desired for garnish)

• ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint
  CONTINUE TO RECIPE

GRILLED SUGAR SNAP PEAS WITH SPICY PEANUT SAUCE
Dishing Up the Dirt

Spicy Peanut Sauce

• 1/2 cup natural peanut butter

• 1/4 cup reduced-sodium tamari or soy sauce

• 3 Tablespoons rice vinegar

• 2 Tablespoons honey

• 1 1/2 teaspoons freshly grated ginger

• 1 large clove of garlic, minced

• 1/4 teaspoon red pepper flakes (if you are sensitive to spice try 1/8 teaspoon first)

• 2-3 Tablespoons of water

Sugar Snap Peas

• 1 pound sugar snap peas

• 1 Tablespoon olive oil

• pinch of salt
  CONTINUE TO RECIPE

FRIED EGG SANDWICH WITH BACON, BLEU CHEESE (& FRISEE!) —Thank you, Megan!
Smitten Kitchen

• 2 ciabatta rolls

• 1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)

• 1 bacon slice, preferably thick-cut

• 1 tablespoon minced shallot (from 1 small)

• 1 teaspoon smooth Dijon mustard

• 4 teaspoons red wine vinegar

• Salt and freshly ground black pepper

• 1/4 cup crumbled blue cheese

• 1 to 2 teaspoons unsalted butter, divided

• 2 large eggs

• Salt and freshly ground black pepper

CONTINUE TO RECIPE

SOBA NOODLES WITH CHICKEN & SNAP PEAS
Genevieve Ko

• 3tablespoons rice vinegar

• 3 tablespoons honey

• Kosher salt

• 1 cup very thinly sliced peeled daikon radish

• 8 ounces sugar snap peas, strings removed (3 cups)

• 2 bundles soba noodles (8 to 9 ounces)

• 3 tablespoons soy sauce

• 2 tablespoons sesame oil

• ½ teaspoon red-pepper flakes, plus more for serving

• 3 cups shredded cooked chicken

• Sliced scallions and toasted sesame seeds, for serving

  CONTINUE TO RECIPE