Back at my mother-in-law’s today and picked a bucket of sugar snap peas. She has found that there’s no such thing as deer-resistant anything, so you can see the extent of fencing around the main garden (bottom picture). The deer still try to get over it.
My vegetable plants are sort of runts compared to hers. They turn a lot of compost over into their garden each year – I guess that’s why. I’ll give you a little photo tour of some of the nice stuff growing right now besides the snap peas.There’s a huge patch of fennel and a ton of rhubarb. At first I refused the rhubarb but those strawberry rhubarb pies are so awesome I decided to go for it.
In another area is more Russian kale (below) and different types of lettuce.
She said to cook the snap peas in some sesame oil and garlic, which I did and everyone liked them. They’re really good raw though. You can clean a bowl of them and set them out for snacking.
Snap Peas with Garlic
Cleaned snap peas (I cut them all in half)
1 T sesame oil
3 cloves garlic
Sea salt
Cook the fresh peas in oil and garlic for about 5 minutes. Try one and see if you’re content with them or if you want another few minutes. Sprinkle with sea salt and serve.
