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Going Locavore With Summer Eats

I love stopping at a farm stand without a list. My husband likes me to have a plan, but I prefer to buy what appeals to me at the moment. Sometimes this means that I have to find a recipe to match my bounty. Recently, sugar snap peas were the impulse-buy in Country View Farm Stand in the North Fork. I usually simply clean them and eat, since they are such a vibrant summer vegetable. I wanted something more exciting though as a side dish. I found it in Alice Water’s The Art of Simple Food II.


-¾ pound sugar snap peas

-4 small radishes



-Grated zest of ½ lemon

-1 tablespoon lemon juice

-1 teaspoon wine vinegar, red or white (I used rice vinegar)

-Salt and black pepper to taste

-1 handful chopped mint, parsley, or chives


  1. Snap the tip of each pod and remove the strings.

  2. Cook peas for one minute in boiling water.

  3. Immediately cool down in cold water. Cut into thin slices. (Yes, peas will shoot out, just keep track of them.)

  4. Cut radishes into a fine julienne (or slice them to keep it quick). Combine ingredients in a small bowl.

  5. Toss everything together and you’re done! The colors fade so be sure to eat it all that day!

Katie Jehenson works behind the scenes for YogaCity NYC. When not at her computer, she spends time on a yoga mat, paddleboard, or at a chopping board.

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