Our 7-acre organic Market Garden is in full swing! We've been busy reconfiguring our systems to get the fresh, organic vegetables, fruits, and herbs from our Market Garden to the community. What would regularly be used in our seasonal restaurant and catering our onsite education programs, is now being sold through our Farm Store for curbside pickup — both as raw produce and prepared meals created in our Inn Kitchen.

A popular side has been Chef John Patterson’s Sugar Snap Pea Salad — a fresh side for a summer meal. Find it on our online Farm Store as a rotating option for curbside pickup, or make it for yourself with the Chef’s recipe below.
 

Sugar Snap Pea Salad

Yield: small side portion for 4 people

Ingredients

• 1.5 lb sugar snap peas (or snow peas)
• 3 sprigs mint (about 15 medium sized leaves)
• 6 oz whole milk ricotta (you may also substitute the lowfat variety)
• zest of 1 lemon
• 1 t cracked black pepper
• 2 T extra virgin olive oil
• 1/2 C Kosher salt, plus 1 t reserved to season the peas

Directions

1. Destring the peas. Start at the pointed bottom end of the peas, and gently peel away the thin fiber that runs up to the top end of the pea pod.
2. Bring 3 quarts water and 1/2 cup kosher salt to a boil.  Quickly poach peas in the boiling water  for 8-10 seconds. Carefully strain the peas from the water, and immediately submerge them in ice water for 5 minutes. Once peas are cold, transfer to a small bowl lined with kitchen towels to drain.
3. Season peas with extra virgin olive oil and remaining salt. Tear mint leaves and toss with seasoned peas.
4. In a small mixing bowl, combine ricotta, lemon zest and cracked black pepper.
5. Spread 1 ounce ricotta mixture on the base of each plate.  Pile the seasoned peas on top of the ricotta.  Finish each dish with small dollops of the ricotta scattered on top of the seasoned peas.