snap peas

Its true. Our CSA was way more normal (normal, better, chose your adjective) in terms of the veggies--I don't know if I was relieved or disappointed. I do love a challenge.

It also must be noted that Jorge, our suave Pennsylvania farmer was extremely dreamy and really added to the collectivist spirit of the whole venture.

Today I made a sugar snap pea and mint sautee. It was pretty tasty. Here's what I did:

Boil the snap peas in boiling salted water for like, 2 min, then drained and set aside.

Then melt 2 table spoons of butter (too much, I admit it, I am from the south)

whisked in a tablespoon of water

added a very large pinch (over a tablespoon) of chopped mint

threw in the snap peas

squeezed some lime

cooked for like 1 min

Not so bad. I have a feeling you can bake the snap peas at 450 with some olive oil and salt and pepper for like 10 min and they will be delish. But I ate all my snap peas so I cant try this.

I think tonight I'll make a potato salad, and I was thinking about some baked breaded tomatoes with cheese, oregano and parsley. I'll let you know how these things work out.

We should also discuss veggie storage. I wrapped my herbs in damp paper towels and put them in plastic bags in the fridge so they've stayed nice and fresh so far. Did the same thing with my green onion (they always wilt so fast) so hopefully that will work. Just threw my red lettuce in there, and it has already wilted. So lets keep each other posted on what works in terms of that, because these veggies are going to take a week to eat.

Also, do you guys have anything to share about the dread zucchini?