One of my favorite seasonal happenings returned to East Passyunk Avenue last week; the weekly Fountain Farmer’s market at the Tasker St. fountain. We buy most of our produce here in through the summer and in the next week (stay tuned for more info. on our local farmers in the coming weeks).
The farmer’s market has given us a new appreciation for seasonal fare. Where before, we may have gotten sick of eating the same veggie night after night, now, we simply seek out new ways to prepare them. Last week, the farmers brought us ripe strawberries, asparagus, sugar snap peas, huge scallions, red lettuce, mescaline salad mix, fresh-churned butter and even a few tomatoes.
Over the weekend, I concocted this recipe to combine the asparagus, snap peas and scallions and it turned out beautifully. And because all the ingredients are in season at the same time, it’s easy to find them fresh.
2-3 cups of sugar snap peas (snap off the ends and pull down to remove the string)
1 bunch of asparagus, cut into thirds (use a snap pea on your cutting board to ensure asparagus pieces are about the same size as the pea pods)
3-4 cloves of garlic, minced
2 scallions, thinly sliced
2 tablespoons of olive oil, salt, pepper and red pepper flake to taste
Heat a large skillet over medium heat. Add olive oil and warm. Add asparagus and snap peas, salt, pepper and red pepper flake. Cook for 7 to 8 minutes or until vegetables are almost al dente. Add the garlic and scallion and cook 1 to 2 minutes more. Serve.