Produce Stand Returns THIS FRIDAY 11 am to 3 pm!

The Produce Stand is back in action for Spring Quarter!

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.

From the Stanford Community Farm and gardens: Sugar snap peas, kale, chard, beets, and carrots

From ALBA Organics: Strawberries, tangerines, and salad mix

Spotlight on: Sugar Snap Peas

Sugar snap peas: nature's candy. Snap peas are crunchy, sweet, and terribly addicting. They're delicious and satisfying when eaten raw, and are often enjoyed as a snack in their unadulterated state (the whole pod is edible!). The great thing about foods like sugar snap peas, which are already great on their own, is it doesn't take much to spruce them up if you're in the mood for doing a little more.

Here are a few quick ideas for what to do with snap peas. Note that before cooking snap peas (especially mature ones), you may want to "string" them (remove the membranous string running along the length of the pea by simply beginning at the tip and pulling it down).

-Saute with butter and sprinkle with sea salt
-Add to a stir fry
-Toss into a salad
-Add to any pasta dish

And for a light and refreshing meal for a sunny Spring afternoon, try this Quinoa and Sugar Snap Pea Salad.

Ingredients:

1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives

Directions:

1. Simmer peas in a small pot of boiling, salted water until they are bright green and crisp-tender (about 1 minute). Spread them out on a large plate to cool, and pat try. Cut the peas on the diagonal into 1-inch pieces.

2. In a small saucepan, combine bring quinoa and 2 cups of water to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender (about 15 minutes). Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

(recipe adapted from Food & Wine, http://www.foodandwine.com/recipes/quinoa-salad-with-sugar-snap-peas)

See you at the Produce Stand!