Friday, October 6, 2017

Fall Shares Available!

Fall Shares & Market @ the Farm ~ October 25th 4-7:00pm

Full $80  (8 available) ~ Mini $30 (only 1 left!)
Available first-come, first served.

Pick up will be at the farm from 4:00-7:00 pm, Wed., October 25th and will be market style. Bring your own containers.

Full Fall Shares: ~1lb garlic, 3-5lbs onions, 4lbs potatoes, shallots, tomato-basil soup, apple butter, butternut & acorn squash, greens, varied bulk quantities of roots (parsnips, carrots, beets), cabbage, leeks. $80

Mini Fall Share: garlic, onions, apple butter, squash, leeks, greens. $30

Amounts are approximate, amounts & items may change, based on availability. 

An on-farm market will be available during this time also, for purchase of items ala carte.

Tuesday, September 19, 2017

CSA Week 14

Week 14 boxes were delivered Wednesday, September 13. New for week 14 were acorn squash and baby leeks!

In the Box: baby leeks, German Red garlic, celery, summercrisp lettuce, 2lbs Kennebec potatoes, pint cherry/grape tomatoes, four Prairie Spy apples, red onions, Ronde de Nice summer squash OR zucchini, heirloom tomatoes, Thelma Sanders heirloom acorn squash, mix snap/wax beand, rosemary sprigs, pint ground cherries (half shares).

Monday, September 11, 2017

A Dozen Wonderful Ways to Use Your Apple Butter

Alternative Roots Farm apple butter is made with love, local and organic ingredients. We use only our organic apples, organic spices and it is now made with local honey from Moody Bees Farm (the only honey you should buy from now on ;). But what should you do with it besides putting it on toast?!

1. Top your oatmeal or pancakes! This is a great way to add some clean-eating sweetness to your breakfast routine.

2. Add it into baked goods. This is a great way to add some subtle apple pie flavor and make a great moist, delicious baked good. Think muffins, pancakes, bread and more!

3. Freeze into ice cubes. Toss the frozen ice cubes into your smoothie for a delicious apple pie flavor! Try it with bananas, almond milk and vanilla protein powder. This is also a great tip for using up apple butter that you aren't going to use up.

4. Spread on sweet potatoes. Dip sweet potato fries! Again, a great clean-eating option.

5. Yogurt topping. Drop a blob of apple butter in your yogurt, maybe add a squirt of Moody Bees Honey and enjoy a bowl of delicious yogurt of breakfast, a snack or healthy dessert! You can always add another dash of cinnamon or cardamom to add flavor and health benefits.

6. Muffin spread. Choose apple butter, instead of regular butter, for your next muffin indulgence. In summer it’s a great way to add flavor to those zucchini muffins. ;)

7. Add to your pork! Drop a dollop on your pork chop or loin.

8. PB & AB. Make a simple sandwich with apple and peanut butter - a double-butter sandwich. I think the kids will like this one!

9. Cottage cheese swirl. Drop a dollop in and swirl it into your cottage cheese.

10. Just eat it. Grab a spoonful of apple butter and enjoy the apple pie flavor. No guilt, just pure joy.

11. Add to roasted nuts. Drizzle over nuts that have been warmed in the oven and enjoy.

12. Top that ice cream! Add some natural goodness to your bowl of ice cream. Feel free to warm it up.

BBQ Bonus tip from a customer! Put a jar of apple butter, a jar of BBQ sauce and an ARF pork roast in the slow cooker, HEAVEN!!!

Made with Organic apples, local honey and organic spices. Apple butter is a clean eating treat!

Friday, September 8, 2017

CSA Week 13

We're back! Missed a couple weeks in's all good. My phone has been fussy with taking photos (and who even uses a real camera these days). Here are a couple photos of the week 13 boxes and a link to the latest newsletter, which features some tomato recipes. We are looking forward to enjoying the last third of the season - five weeks to go!

Week 13 CSA Newsletter ~ featuring: farm news, musings on preserving; tomato recipes, list of previous recipes.

In the Box: Jalapenos, Georgian Fire garlic, zucchini or zucchini & summer squash, head lettuce (half shares), Swiss chard (full shares), 1.5lbs mixed heirloom beans, carrots, mixed heirloom slicer tomatoes, pint of cherry/grape tomatoes, 2lbs Kennebec potatoes, trio of 'Prairie Spy' apples.

Some Tomato Shares members received 10lb boxes of mixed heirloom tomatoes; the rest of the these shares will be delivered over the next two weeks.

Herb Boosters continued with Basil, Rosemary and Sage this week.

The first of our Applesauce Shares were delivered. There is still time to grab an Applesauce Share! Stock your pantry with a case of farm fresh, clean-eating applesauce. Made with organic apples, local honey and love. A case of 12 is $65.

Monday, September 4, 2017

Apples :: Cortland

Mid - Late Season • Sweet-tart • Heirloom

Cortland apples.

Late September to Early October

A rich sweet-tart flavor that is aromatic and vinous. The bright white flesh has a nice coarse texture. The medium-large apple has a deep burgundy stripes over green-yellow skin. Cortland is a great all-purpose apple that makes a nice textured puree; it is great for fresh eating, cooking, as well as salads, because it is slow to brown.

Developed at Cornell University, Geneva, New York, 1915.

Parentage: McIntosh x Ben Davis.

Keeps for 3 months.

One of the first successful varieties developed from the popular McIntosh, the parent that it gets it's white flesh from. It is a very hardy tree, tolerating winters down to -40°, making it great for Minnesota!

Thursday, August 17, 2017

CSA Week #10

Quick and dirty - here's week #10! New this week - green pepper and red onions.

CSA Newsletter Week 10 ~ featuring: farm news; recipes: Melinda's Carrot Hummus, Chard-Potato Frittata, Chard Stuffed or Unstuffed.

Week 10 CSA Box ~ Aug. 16, 2017
In the Box: chives, Hungarian wax peppers (full shares), Swiss chard (full) or kale (half), Ronde de Nice summer squash, carrots, zucchini, German Extra Hardy garlic duo, Rattlesnake snap beans, 2lbs Reddale potatoes, celery, red onion pair, green pepper, cucumber trio.

Thursday, August 10, 2017

CSA Week #9

It was a rainy CSA day, one where the full body rain suit is a necessity to get the job done. Most harvest work was done Tuesday, accordingly, but a few items still had to come out during the rain. So, after a quick harvest of celery, kale, squash and cukes, I pulled all the green onions out of the field to clean and bunch out of the rain. That wasn't too terribly bad, or wet, but it did make the hand chillier than one would think for August!

New this week - snap beans (finally), Reddale potatoes, celery, Beacon and Pristine apples, and German Extra Hardy garlic.

CSA Newsletter Week #9 ~ featuring: farm news and a few questions; featured veggie: cucumbers; recipes: Best Ever French Beans, Simple Turkish Bean (Fasulye).

CSA Week 9 ~ August 9, 2017
In the Box: cucumber trio, celery, German Extra Hardy garlic, French Gray shallots (half shares), Beacon (red striping) and Pristine apples, Dragon's Tongue wax beans (full shares), Rattlesnake snap beans (half shares), carrots, rosemary-sage bunch, 2# Reddale potatoes, Ronde de Nice summer squash (half shares), green onions, Cocozelle zucchini (full shares), beets with greens.

Dragon's tongue wax beans.

Heirloom carrots, after washing, before bunching.
It was very exciting to have our first harvest of Pristine, off our young orchard trees!

Beacon and Pristine organic apples.

Info on Apple Shares coming soon!

Thursday, August 3, 2017

CSA Week #8

Jewels of summer in boxes this week, to celebrate reaching the half way point. New this week are French Gray shallots, tomatoes and Hungarian wax peppers!

CSA Newsletter Week #8 featuring: 
farm news
featured veggie: beans
-cucumber water
-Hungarian sour cream cucumbers
-carrot rice
-Paula Dean's zucchini bread (with a bunch of farmer notes)

In the Box: beet bunch, Russian Red garlic bulb, cucumber quartet, French Gray shallots, green onions, carrots, Swiss chard, pint mixed heirloom tomatoes (full shares), Ronde de Nice (round) summer squash, 'Cocozelle' zucchini, Hungarian hot wax peppers (half shares), Dragon's Tongue wax beans.

Thursday, July 27, 2017

CSA Week #7

Harvest and deliveries continue with Week #7 CSA boxes. New this week are Mountain Rose potatoes...mmm...

Week #7 CSA Newsletter ~ featuring: farm news; featured veggie: cabbage; recipes for: Evolution Cucumber Salad, Unstuffed Cabbage, Fresh Basil Vinaigrette, Preparing Garlic, Grilled Cabbage, Scallion Pancakes.

In the Box: green onions, basil bunch, jalapeno duo, kale, zucchini (half shares), cabbage, Russian Red Garlic, parsley, Dragon's Tongue heirloom wax beans, Mountain Rose new potatoes, cucumber quintet, apple butter.

From the farm, farm dog Odin was working on a cucumber and farm kitten Loki decided to join him. Totally didn't set this up! They were eating cucumber together! So cute.

Thursday, July 20, 2017

CSA Week #6

If you are looking back at recipes from previous newsletters all the shortcut links are HERE.

It seems time has started flying! I knew it was week 6, then it clicked that that's a third of our season! Crazy! Week 6 boxes were delivered - neither rain, nor snow, nor tornado warning shall keep us from delivering our produce. The downpour, torrential at times yielded about 1.7". this week were Dragon's Tongue wax beans, jalapeños and garlic!

A Full Share CSA box packed and ready to go!
 CSA Newsletter Week #6 ~ featuring: "what's in the box"; Recipes: Grilling Vegetables Part 2, Stir Grilling, Preparing Garlic and bean cooking tips; article: "Food Waste: Put Your Guilt in the Compost."

CSA Box Week #6 ~ July 19, 2017
In the Box: green onions, zucchini (half shares) or 'Ronde de Nice' heirloom summer squash (full shares), green cabbage, kale (half shares), pair of jalapenos, German Red garlic, 1.3lbs Sangre new potatoes, chives, Dragon's Tongue heirloom wax beans, carrots (full shares), 1.3lbs Lodi (tart) apples, cucumber trio.

Sangre new potatoes.

The garlic harvest is in! Fresh, or uncured, garlic went in this week's boxes.

Thursday, July 13, 2017

CSA Week #5

The weight of summer bounty is beginning to fill CSA boxes. The first summer squash/zucchini, cucumbers, beets and apples were packed into boxes this week. The delightful aroma of fresh veggies wafts from the boxes as you open them. Mmmm.

CSA Newsletter Week #5 ~ featuring: farm news, MANY recipes: Chimichurri Sauce, Baked or Roasted Beets, Sauteed Beet Greens, Grilling Greens, Grilling Vegetables part I, Beet cooking tips.

In the Box: Garlic scapes (curly-Qs), spring onions, sage (full shares), green cabbage, beets, 1# Lodi heirloom apples, pint snow OR snap peas, summer squash (round, pictured) OR zucchini (full shares), Swiss chard (half shares), kale (full shares), kohlrabi trio, cucumber trio (half shares), radishes, basil (half shares).

Lodi heirloom apples
Read more about our Lodi apples here.

Herb Booster
Herb Booster this week: Basil, thyme, spearmint.

Apples :: Lodi

Early Season • Tart

Mid-July. Lodi has a biennial tendency, so it may only bear every other year.

This medium sized apple has a green-yellow skin with juicy flesh. This is a soft-fleshed, tart and juicy apple. Okay for fresh eating, but best for cooking. Lodi cooks down fast, it makes a great sauce.

Parentage: Montgomery x Yellow Transparent.

Origin: Geneva New York, 1924. Developed by the New York State Agricultural Experiment Station.

Short storage life of 1-2 weeks.

We have one Lodi tree at the Augustine orchard and a handful more planted in the young orchard. This variety is strongly biennial and produces every other year. Great crop in 2017! We make a signature tart applesauce with this variety.

Monday, July 10, 2017

CSA Week #4

Last Wednesday marked four weeks of delivery under the belt and we are just getting started! The bounty continues and grows!

CSA Newsletter Week #4 ~ News from the farm; featured veggie: peas; tips for cooking kohlrabi; recipes: sautéed radishes & sugar snap peas with dill, kohlrabi & cabbage salad with maple lemon dressing.

In the Box: Basil, Swiss chard (full shares), pint snow or snap peas, garlic scapes, radishes, green onions, All Hail! Strawberry-Rhubarb Jam (or apple butter), quart shell peas, summer crisp lettuce (half shares, kohlrabi.

Herb Boosters began this week, with parsley, rosemary and basil!

Bonus kitten photo...Loki...fuzzy little kitten ball.

Thursday, June 29, 2017

CSA Week #3

Summer is here! Week 3 hails the salad days of early summer and brings the last of our bountiful early lettuces, while welcoming in the bounty of pea season!

CSA Newsletter Week #3 ~ featuring: farm news, featured veggie: Radish, intro to garlic scapes, recipes for: 'garlic scape pesto', 'radish butter', 'braised peas with spring onions and lettuce.'

In the Box: Bunch of kale (or chard), radishes, green shallots, herb bundle--mint & parsley, quart of shelling peas, garlic scapes, red and green summer crisp lettuce, pair of kohlrabi, pint snap or snow peas.

Green harvest! Bounty of kale and first of the Swiss chard.

Radishes add lovely color and heat to our plates!

Kohlrabi aliens are a refreshing addition.

Find Alternative Roots Farm at the farmers' market every Saturday 9:00-12:00 in the Cash Wise parking lot! Don't forget your reusable bag! ;)

What's @ market: Apple butter, garlic scapes, shell peas, snap peas, snow peas, fresh greens and herbs, radishes, rhubarb and more!

Friday, June 16, 2017

CSA • Week #1 • Let's get this party started!

What a beautiful day Wednesday was! Our first round of CSA harvest completed and 28 boxes of seasonal, organic, fresh, gorgeous produce delivered to our members. It feels good to be back folks - thank you for the support, enthusiasm and humor!

Week #1 CSA Newsletter ~ featuring: farm news, freezing rhubarb, rhubarb tips, shallot vinaigrette, handy tools for the kitchen, recipe sources.

CSA Box #1 • June 14, 2017
In the Box: 'Winter Density' heirloom romaine, chives, 3/4lb rhubarb, apple butter, kale mini bunch, 'Pirat' heirloom butterhead lettuce, All Hail! Strawberry-Rhubarb Jam , green shallots, spinach, CSA newsletter, veggie storage guide, ARF produce seasonality chart.

When life gives you hail, make strawberry-rhubarb jam! With having hail 4 times so farm this spring, it's a miracle the strawberries were the only thing really affected. With the multitude of bruised berries members received some jam this week, in place of fresh berries!

We kick off the year with salad season! Whip up some vinaigrette with the fresh shallots and chow down on some greens.

Some humor shared during delivery from rockstar CSA member Pat. Thanks for the chuckle! :)

Wednesday, April 26, 2017

March for Science :: Let Science Fuel Your Passion

It was a blast being a part of the March for Science New Ulm on Earth Day! There were over 100 people that gathered at Herman Heights to celebrate, participate and honor our natural resources. I loved listening to the other speakers and very much enjoyed speaking myself. Here are a few pictures and my speech from the event. #everydayisearthday

March for Science - New Ulm
•  •  •

Hello! Thank you for welcoming me here today and thank you for all being here supporting and celebrating science. As an organic farmer science is very important to me, so your presence and support is encouraging.

When thinking about what to talk with you about today, how science is important to what we do at our farm, many things came to mind. Than amazing world of mycorrhizal fungi around root systems. Food as medicine. How bitter flavors aide digestion comes to mind in the spring. The art of grafting apple trees. Pest cycles. Beneficial insects. Soil organisms. Riveting, yes?! Science helps me understand all of these systems, processes and interactions, so we can do our job well - so we can produce food and nurture our farm ecosystem.

While musing on all the ways science influences our jobs at the farm my mind kept coming back to all the ways science inspires us to do what we do and to keep doing it better.

Science drives my passion to farm nutritious, healthful and organic food for people, in harmony with our amazing ecosystem. So this became my path - to bring the environment, and natural health, into people's homes through food, and to deeply care for and nurture the bit of ecosystem that is our farm.

My husband and I farm, because we have a great respect for our natural environment and we wanted to practice natural resources conservation actively, on the ground. We choose to farm organically, because this is what science tells us creates healthy soils, healthy plants, clean water and clean air. And if the soil is not healthy - vibrant and full of organic matter, teaming with beneficial bacteria, fungi, nematodes - if it is not alive and well balanced how can the food be healthy? How can we be healthy?

A single teaspoon of rich soil can hold a billion bacteria, several yards of fungal filaments, several thousand protozoa and many, many nematodes.

Recently we purchased new land, which we are transitioning from conventional agriculture to organic apple orchard and pasture for our pigs. As we were planting trees a couple weeks ago we were astonished at how dead the soil seemed. As we dug our trees out of the nursery bed the soil was beautiful - loose and crumbly, dark, full of worms and organic matter. We planted these trees into our new field, where the soil was compacted, more chunky and cloddy than crumbly, devoid of much organic matter, devoid of worms. We are excited to bring this land back to life.

Back to that fungi I mentioned, each tree was planted with mycorrhizal fungi to nurture the health of the trees and the underground soil ecosystem. The endomycorrhizal fungi live partially inside and partially outside a plants root system. This symbiotic relationship fosters a greater exchange of nutrients. The fungi helps the plant take up more water and nutrients than the plant can do on its own; then the plant pays the fungi back in carbon. Nurturing this relationship is a long-term investment, that thrives with lack of disturbance, which is why we use minimal tillage and are moving to no-till.

This fascinates me. Science helps me understand.

Parasitic wasps lay eggs in or on host insects - pests like aphids and cabbage worms - as the eggs hatch the prey is consumed.

This fascinates me.

These natural processes and interactions are amazing and science - hard core research and hands on citizen science - helps us to better understand what we can do to nurture them to better create ecosystem services into all parts of our farm and farming.

Over the last several years we have worked in partnership with the University of Minnesota on carious research projects at our farm. Early detection monitoring for new and emerging pests and diseases. A trial of native Minnesotan mycorrhizal fungi. Monitoring a bee nesting block for the Bee Lab. This year we are building a passive solar greenhouse for growing in the winter, designed by the UMN. All this research is so import and and needed!

My passion for farming is driven, in part, by the fact that there is always so much to learn - there is always something to observe and explore. Science fuels this inspiration daily. Sometimes we forget to slow down and appreciate it, but there are so many examples around us, all the time.

The topic of science keeps bringing be mack to my passion, my inspiration, and that is really what I want to get down to. Find that bit of science, that nerdy fact, or process, or system, or machine that inspires you and let that help fuel you. Let science make your life more driven - at your job, or life at home, outside your job. It can foster appreciation, build creativity and give you new energy for the things you do day to day. Life is meant for learning and the possibilities are endless.

I am a farmer, the soil is my lab, where is yours?

•  •  •

Friday, April 21, 2017

Earth Day Events

Celebrate Earth Day with us! 
We celebrate Earth Day every day and tomorrow is a great day to enjoy that!
 You can find your favorite farmers around town on Earth Day - stop by and say hello.
Brooke & John

Apple Tree Sale @ Shellee's Greenhouse

Shellee's Greenhouse, Madelia, has invited Alternative Roots Farm to be a part of her Opening Day/Earth Day!

We will have apple trees for sale all day, 9:00am-5:00pm at the greenhouse. John will be there from 12:00-4:00pm, to answer all your apple tree questions! Plant a tree for Earth Day! Larger trees are $30 or $45, smaller trees are $11, or 3 for $30.

March for Science @ Herman Heights Park

Gather to celebrate all that is awesome about science and hear some great speakers!
The event kicks off at 10:00am. Brooke will be the farmer guest speaker at this event - come and hear what science means to her, and our farming. Several other speakers - teacher, ecologist, doctor, and a science enthusiast - will speak, followed by an act of service.

How great that this is happening right in our backyard?! Come and celebrate! 
Details here, or below:

Hermann Heights Park, New Ulm  •  Sat., April 22  •  10:00am-1:00pm 
To support publicly funded and communicated science and evidence-based policies as pillars of our society and our freedom! Who should come? Everyone is welcome! This is a family-friendly event.

What are we doing? The event will kick-off with local inspirational speakers (farmer, teacher, ecologist, doctor, and a science enthusiast) who will talk about what science means to them. We will then participate in an act of service: picking up trash in the park and woods area as well as cutting down invasive buckthorn and hauling the brush into piles.

We will not be marching, but instead will be gathering for a Science Celebration. Signs are welcome, but please keep them positive and focus on what science means to you. 

What to wear? Your favorite science shirt, gloves, sturdy shoes, clothes you don't mind getting dirty for the trash/ buckthorn removal portion of the event.

4.21.17 Phenology Report

April 21, 2017 Phenology Report:
So its been a while since I have updated you all on all things Phenological at Alternative Roots Farm, but I assure you that things are changing rapidly! As far as the fruit trees go, the timing of the bloom seems to consistently follow the same schedule, with the apricots already in bloom, the plums blossoms at "white tip" (flowers not open yet) and the apples in the "tight cluster" stage (tight cluster of flower buds but not yet in pink tip). What is important to note at this time of year is that there are not a ton of pollinators around working the flower buds, especially if its cool and wet out - because of this, the apricots this year will rely heavily on the pollination services of small flies and other native pollinators that may be hanging around. Hopefully the flies can help provide us with some apricots this year!
The changes in the wildlife category are crazy right now - the male pheasants or "Roosters" can be heard cackling starting at sunrise and through the day. There has been one bold rooster who has chosen the grove across the road as his stomping grounds, even though we have 2 hunting dogs constantly running around the farm! For some reason he has taken a liking to our chickens and has been caught twice now right next to the chicken run courting the ladies. On another note with our feathered friends, Brooke's favorite bird has returned - the Brown Thrasher! This bird is certainly a bird of the summer, and remains here through fall. The Thrasher is a bird about the size of a blue jay, with a long tail, long and slightly curved bill - to me it's the Road Runner of the north. What's even more unique about this bird is its amazing at mimicking other bird calls - including robins, chickadees, wrens, hawks, crows, grackles, etc...Although loud, this bird is hard to see and spends most of its time on the ground or the tip top of the tree.
In the riverine areas around this part of the state, the spring ephemerals are all leafing out, but not yet all blooming. Some Bloodroot has been seen blooming, but things like Dog Toothed Violet, Dutchmens Breeches (sp), and trout lilly are not there yet.
That is all for now.

Our bold pheasant, hanging out by the hens.

Thursday, April 6, 2017

Greening Up Part I :: In the Greenhouse

The greenhouse is filling up! It is the beginnings of playing tetris with all the flats of gorgeous green seedlings that promise a season of plenty. It starts slow, with onions, shallots, leeks and celery, but we are now in full swing.

Small, round brassica seeds that love to roll in all directions.
We primarily use "soil blocks" (3/4" blocks below) to start our transplants. These are great for superior transplants, root systems and reducing our plastic footprint.

Broccoli seeds, before being tapped down into the soil.
Many seeds were started this week, including our second plantings of kohlrabi, lettuce and broccoli. Also, swiss chard and ground cherries were started. Early this week tomatoes and peppers germinated and moved under the lights.

Beautiful, beautiful celery. 
 Celery might be my favorite seedling, as far as beauty goes. (I don't like the stinky tomatoes, but they are beautiful as they grow.)

Tomato sprouts!!!
 The onions, leeks, shallots and early kohlrabi will be moved out to the transplant greenhouse tomorrow!! Woot! Woot!

A beautiful flat of bunching onions.
 This could be one of any number of brassica babies. The brassica family include broccoli, cabbage and kale - all of which are populating the greenhouse right now!
Brassica seedlings, in 3/4" soil blocks.
 We have some herbs started as well - rosemary, thyme and parsley.

Rosemary in 2" soil blocks.
 I love lettuce babies! Amazing that these little plants will be amazing salads in only a handful of weeks!

Winter Density heirloom lettuce.
 Lettuce celebrate Spring!!

Pirat butterhead lettuce
 Kohlrabi! Our first time growing them by transplant, instead of direct seeding in the garden. This is great!

Kohlrabi (many brassicas look like this).
 Seeding continues in earnest each week, as we edge closer into the season. Pretty soon we'll be seeding in the field!!

Peppers germinating!
 A peak inside the celery forest. ;)

Next: Greening Up: In the Field (part 2)

Tuesday, March 14, 2017

Spring Favorite :: Peas

Mmm, fresh peas picked straight from the vine. This is really one of my favorites during spring (and summer, and fall) harvests. Picking peas can be tedious, but I'll admit it, I like it. I sort of build a meditative pace and I'm pretty quick at it. Shell peas are really my fav, it's just lovely to pop those pods open. Which type is your favorite? 

Scroll through for a few recipes.

Peas germinating!

Environmental Rockstar...

Peas are nitrogen "fixers", which means they can take nitrogen from the atmosphere and fix it into the soil, making it available to other plants.  So they're good for you and good for the soil! 

Snow peas on the vine.


There are thought to be four centers of origin, including Central Asia, the Near East, Abyssinia, and the Mediterranean. There is evidence of cultivation along the Thai-Burma border, dating back 12,000 years.  Peas were introduced to the Americas soon after the arrival of Columbus.

Pea blossoms.

Health Rockstar...

Peas are a good source of protein and fiber. They are rich in vitamin C, iron, thiamine, folate, phosphorous and potassium. They are also a source of omega-3 and -6, beta-carotene and vitamin E. Peas contain phytonutrients, which are antioxidant and anti-inflammatory.

Mammoth Melting snow peas.

Pro Tips...

Use peas within 2-3 days for best flavor and maximum nutrients.

The main season for peas is spring - early summer, so preserve their freshness by putting some in your freezer for pastas and stir frys all year around. Shell peas may be shucked and frozen. I like to freeze them on a sheet pan, before vacuum sealing them in bags. This is a great activity to do with the kiddos! Snap and snow peas should be blanched before freezing (if this is the only thing keeping you from doing it then skip the step and just use them within 6 months). Use frozen peas within 12 months.

Sauteed Sugar Snap Peas

Top and tail the sugar snap peas, pulling off the strings.  Slice on the diagonal into ½-inch-thick pieces.  Put into a saute pan with a ¼-inch of water, butter and a sprinkling of salt.
Cook until done, about 3 minutes.  The water and butter should be emulsified and coat the snap peas, which should be bright green and just tender.  Adjust the seasonings and serve—try curry or garlic, or whatever floats your boat.

*You can also toss other items in, such as your onions, kale, radishes, beet greens or spinach in, as well as garlic, garlic scapes and other goodies, such as Swiss chard or shallots.
[Main recipe from Chez Panisse Vegetables]

Sauteed Radishes and Sugar Snap Peas with Dill

Makes 6 servings  • To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.

•½ C thinly sliced shallots (or a onion + 1 clove garlic)
•1 T olive oil
•12 oz sugar snap peas, trimmed, strings removed
•1 T butter
•2 C thinly sliced radishes (about 1 large bunch)
•¼ C orange juice
•1 t dill seeds (omit if you don’t have any)
•1 T chopped fresh dill (or slightly less dried dill)

Melt butter with oil in a large non-stick skillet, over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to a bowl; serve. Credit: Bon Appétit, April 2004

Braised Peas with Spring Onions and Lettuce

• 1 knob of butter
• olive oil
• 1 heaped t flour
• 1 C chicken or vegetable stock
• 6 spring onions, trimmed, outer leaves discarded, and finely sliced
• 14 oz fresh or frozen peas
• 2 little butter lettuces, sliced
• sea salt and freshly ground black pepper
• juice of 1 lemon *about 3 T
• extra virgin olive oil

Slowly heat the butter and a good glug of live oil in a pan. Add the flour and stir around, then slowly pour in the stock. Turn up the heat and add the spring onions, peas and lettuce with a pinch of alt and pepper. Put the lid on and simmer for 5 minutes or until tender. Taste, correct the seasoning and squeeze in a little lemon juice. Serve drizzled with a splash of good oil. It’s fantastic served with a piece of fish.
Credit: Cook with Jaime (Jaime Oliver)

Sesame Snow Peas

•1lb snow peas 
•1/4 red bell pepper
•1-1/2 t sesame seeds
•2 t toasted sesame oil

Steam lease until bright & crisp-tender, 1-2 min. Cool under running cold water. Drain & dry.  Toss with remaining ingredients.