- Salad Mix
- Snow Peas
- Napa Cabbage
- Summer Squash
I picked up my sixth CSA share from Sol to Seed Farm and it’s the most colorful box yet. I can’t decide which item I’m more excited about, but the tomatoes are certainly special. You see, while everyone else in the country yearns for fall, Seattle is just entering summer. The tomato is the edible icon of summer.
I will be posting at least one additional recipe from this box. Last week’s snow peas were lightly sauteed with olive oil and sea salt. So fresh and tender, adding anything more would have been too much. I intend to do the same with this new pint of peas.
Sauteed Snow Peas
- 1 pint snow peas, rinsed and dried
- 1 teaspoon olive oil
- pinch of sea salt
Heat a frying pan until hot and add the oil. Whirl the pan so the oil coats the surface and then add the whole pea pods. Stir to coat evenly. The peas will cook very quickly, about 2 minutes. Add a light pinch of sea salt and transfer to a bowl and enjoy!
Those of you wondering if I’ll make kimchi with the Napa cabbage, the answer is yes! This Saturday I’ll be making a trip to H Mart in Lynnwood to get the ingredients. I’ll be sure to follow-up with a special kimchi making report.