Sugar snap peas are a garden staple in the spring. At least around here you plant them in November or December and see them poking out of the ground late February to early March, depending on how warm or cold a winter it has been. In my garden they snake their way up a loosely put together bamboo trellis and if I’m not paying attention, climb over the fence into my neighbor’s yard. As soon as it really starts to get hot, usually sometime in May, the pea vines dry up, telling me it’s time to plant green beans.

And just so we are clear, I don’t cook my garden peas. Why? Because I’m greedy. I snap the peas off their tendrils and eat them fresh and fresh right in the garden as soon as they get big enough. It’s my garden snack bar. One of these days I’ll compost and fertilize and mulch enough to have a harvest big enough to cook and/or share. Still, peas in the garden means local peas at the market, and this easy stir-fry with green onions, lemon zest, and mint, is a great way to prepare them.

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