Sugar snap peas, a spring favorite of many, have returned to markets! Loved for their crunchy texture and sweet flavor, this legume can be incorporated into any recipe or meal this week. Our favorite way to enjoy snap peas is in this simple and refreshing salad with goat cheese. Trim and remove the strings of your snap peas, then boil for two to three minutes. Drain and let cool in some ice water. Remove peas from the ice water and transfer to a bowl, then sprinkle with goat cheese crumbles. Make your dressing by whisking together three tablespoons each of chopped mint and olive oil, one small finely chopped shallot, one tablespoon of lemon juice, half a teaspoon of salt, a quarter teaspoon of pepper, and one teaspoon each of lemon zest, dijon mustard, and honey. Pour the dressing over your peas, toss to coat, and enjoy! You can find sugar snap peas from Sleight Family Farm (North Asheville Tailgate Market) and Gaining Ground Farm (North Asheville and River Arts District markets). 
 
Snow peas are very similar to sugar snap peas, but generally have a less sweet, more mild flavor. They can be enjoyed raw, steamed, sautéed, or roasted! Our favorite is sautéing them in butter with sliced mushrooms and two tablespoons of broth. Cook for a few minutes until the broth evaporates, add some minced garlic to the pan, then enjoy! For some extra flavor, throw in a little soy sauce while cooking. You can find snow peas from Lee’s One Fortune Farm at Asheville City, Black Mountain, East Asheville, River Arts District, and West Asheville markets. 
 
We also saw English peas at market last week! While English peas share the sweet flavor of snow peas and sugar snap peas, they need to be removed from their shell before eating. This easy recipe combines some of our favorite spring produce! Start by trimming the tops of two or three stalks of green garlic, where the leaves begin to branch out, peel the outside layer of the stalks, then slice thinly on the bias. Cut two heads of little gem lettuce in quarters lengthwise, then brush with olive oil and season with salt and pepper. Place the lettuce on a grill, or using a grill pan on a stovetop, and cook for five to six minutes, flipping halfway through. Bring a cup of water to a rolling boil, then add a cup and a half of shelled English peas, the prepared green garlic, a splash of olive oil, and a pinch of salt. Cook until the peas are tender, then add a handful of chopped mint leaves, and cook for another minute. To serve, spread the lettuce on a platter, then pour the peas and any juices in the pan over it. This delicious spring dish can be enjoyed by itself, or served alongside some grilled chicken or roast duck. You can find English peas from Gaining Ground Farm at North Asheville and River Arts District markets. Gaining Ground also has green garlic and Ivy Creek Family Farm (North Asheville and Weaverville markets) has little gem lettuce.
 
At farmers markets now you’ll also find strawberries, carrots, turnips, beets, radishes, mushrooms, and greens like lettuce, kale, spinach, broccoli rabe, and bok choy. Markets are also stocked with a variety of plant starts, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.