May Healthy Food Promo Sugar Snap Peas!

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MAY HEALTHY FOOD PROMO SUGAR SNAP PEAS! FUN FACTS Sugar snap peas get their name from their sweet lavor and the “snappy” crunch they make in your mouth! Sugar snap peas are a cross between English shelling peas and Chinese snow peas. The whole pea pod is edible and tastes delicious! Sugar snap peas are legumes. Legumes Reasons to Eat Sugar Snap Peas! are great plants on farms because they Sugar snap peas are a great source of ix nitrogen in the soil. Nitrogen is a Vitamin C, a powerful antioxidant to vital element for growing plants. keep our body’s cells healthy. It also Sugar snap peas and other legumes like beans do double duty for farms– boosts our immune system to help us customers love them and they help keep ight colds, lu, and other illnesses. the soil strong and healthy! Sugar snap peas are a good source of Peas are great plants to grow after crops that use lots of nitrogen like corn, lettuce, Vitamin A, an essential vitamin for and strawberries. healthy vision. When farmers plant different types of Sugar snap peas are high in dietary crops to replace nutrients taken by iber which helps us digest our food, previous crops, it is called crop rotation. Crop rotation is a vital part of keeping feel full, and lowers our blood pressure soil healthy. for healthy hearts. Local farms like Join the Farm!, Harry’s Eating local sugar snap peas helps Berries, Underwood’s Family Farms, support local farmers and and McGrath Family Farms all practice crop rotation. farmworkers and ensures your sugar snap peas are fresh, high in nutrients, and delicious. Buy fresh, buy local! Sugar Snap Peas provided by: Underwood’s Family Farms Fun facts and reasons to eat provided by: Sugar Snap Pea Nutrition Sugar Snap Peas are a source of: Thiamin Vitamin A Vitamin C Dietary Fiber Niacin Ribolavin Lemon Scented Sugar Snap Peas from Southern Living 2 pounds fresh Ventura County sugar snap peas 2 tablespoons butter or margarine 2 garlic cloves, minced 1 tablespoon fresh Ventura County lemon juice 2 teaspoons grated Ventura County lemon rind 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper Cook peas in boiling salted water to cover 5 minutes or until crisp‐tender. Drain and plunge into ice water to stop the cooking process; drain. (To make ahead, wrap peas in paper towels, and place in a zip‐top plastic bag. Seal and chill 8 hours.) Melt butter in a medium skillet over medium‐high heat; add peas, and sauté 3 minutes. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated. .

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