Just like the short spring season for local fresh strawberries and rhubarb, the snap peas are here for only a few weeks. These chubby peas are to be eaten whole, pods and all. I’m a fan of just snacking on them as they are, crispy and sweet. Sometimes we enjoy them dipped in hummus or a whipped feta. Like the kind made by our farmers’ market friends, Sayed & Georges, yum. You can also saute sugar peas in olive oil with a bit of lemon zest and pepper. Enjoy the spring!