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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

Sugar Ann

An earlier snap pea that is a bit smaller than Cascadia. Eat this sweet and crisp pea, pod and all!

Sugar Ann snap pea

Sugar Ann snap pea

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.

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