I have been waiting for the official green light for planting to shine, so I can plant my snow peas. I fear that if the rain doesn’t let up soon I may not get my seeds planted in time for a nice harvest of snow peas.

I was so delighted last year when I decided to plant some snow peas right outside of my garage. Each evening when I arrived home I would stop to pick a few pods in route to the mail box. I must say, my pre dinner snack rarely made it into the kitchen.

Grown neither in nor near snow regions, the meaning of “snow pea” is not understood. But their sweet delicate taste is not to be missed. Snow peas, which are flat and bright green in color, are the most popular peas found primarily in Oriental dishes. Snow peas are characterized by their shiny and flat appearance, where the peas have barely developed. These are sweeter in taste than the green peas and are commonly consumed whole.

These delicate pods are delicious hot or cold, dressed or naked and require the most minimal of cooking. If you overcook them, they will lose their character.

Raw snow peas are edible but will not deliver the best flavor. Gentle and short cooking will enhance their sweetness, flavor and color. If you plan on serving them chilled do not sting them until you have cooked them. The pods are actually sweeter and fresher in taste when prepared this way. Boil or steam the pods for 2- 3 minutes then drain on a towel to cool to room temperature, before refrigerating. Or you may drop them into ice water to stop the cooking process.

Selecting snow peas: The ideal time for snow peas is late spring to early summer. Select small, shiny and translucent, straight edges pods, with no more than a hint of a pea-bump.

Storage: Snow peas will quickly lose flavor, so buy just what you will need for immediate use or very near future. In peak condition the pods will keep for a minimal of a few days when stored in a perforated plastic bag in the refrigerator.

Salmon-Stuffed Snow Peas

Ingredients

• 1/2 pound fresh snow peas
• 1 (8 ounce) package reduced fat cream cheese
• 1 (3 ounce) package smoked salmon, finely chopped
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper

Directions

1. Place 1 in of water in a saucepan; add peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry; refrigerate.
2. In a mixing bowl, beat cream cheese until smooth. Stir in salmon, garlic salt and pepper. Transfer to a pastry bag or heavy-duty resealable bag; cut a corner off of bag. Using a sharp knife, make a slit into the top of each peas pod. Pipe in about 1 teaspoon salmon mixture. Cover and refrigerate for at least 1 hour before serving.