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The Versatility of Sugar Snap Peas
Exploring new ways to experience the young spring vegetable
I felt the impatient stares of those waiting for me to move out of the way, but I could not be bothered. My eyes and fingers dove energetically into an open basket of the very beloved spring crop I came to the Lane County Farmers Market for: sugar snap peas.
My hand swept through the loose pods, so dense in number and color that they filled my vision completely. I tilted my head down to inspect each pod better, and one by one, I carefully selected those I would bring home with me. As their long, petite bodies plopped into my produce bag, all other sounds fell away.
Known for their visceral crunch, sugar snap peas are in season from February to late May in the U.S. During this time, they are situated on menus alongside asparagus as bright beacons marking the end of winter. Their existence is credited to plant breeder Dr. Calvin Lamborn of Twin Falls, Idaho. In 1979, he cross-bred snow peas, which are typically flat and thin, with garden peas, a sweeter and plumper variety. The same year, Dr. Lamborn — since named the — was awarded the All-American Selections National Gold Award for the development of the vegetable.
