Hi all,
I've not kept my eye enough on my sugar snap peas.
Has a look today and I've got loads which have gone way past what would be good for Sugarsnap type dishes.
They are now very overcrowded in the pods and are hard and not too pleasant tasting.
Is there anything I can do with these? Will cooking them make them taste nicer (with some help most likely).
I've just rescued the best of the true sugar snap types.
But should I bin the big fat ones?
Chappy.
Hi,
It depends, up to a point, how you like your sugar snaps. I dont like mange-tout, so I dont pick snaps when they are flat.
I find them sweet and juicy when they are quite round and full, and they cook and blanch well. That said, you have to pick often, or they will be bloated, with leathery puckered skin, and inedible(although you can freeze the peas inside)
The test for me is to pick it, de-string it, and try it raw
Thanks for the reply bionear2.
It seem it's like russian roulette with them, one tastes "ok", then the next nasty.
It's more the pesa inside that taste a bit sour/bitter.
I wonder if shelling them and just cooking the psea into a puree might work?
You could leave them to grow on for seed... :-\
Sugar snaps are especially bred for sweet pods, ordinary peas are bred for sweet peas.
I have tasted both sugarsnap peas and ordinary peas pods, and neither are very good.
If they have gone this far then keep the seeds for another year after letting them dry, or to encourage new pods, renove every one that has gone too far.
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