Here are how three of them use our farm-fresh snow peas.

Chef Austin Adler

At Maple and Ash, chefs began incorporating snow peas from The Chef’s Garden into dishes in spring 2022. “They’re beautiful,” Chef Austin says, “and I love the petite size. They’re so sweet that we serve them raw. They’re so tender that we don’t even need to blanch them!”

Austin slices the snow peas in half and adds them to a plate containing grape bomb radishes, cut longwise with the stem still on. Add a few dots of Meyer lemon gelee and a habanero fish sauce that includes flavors ranging from white soy to orange—and touches of pineapple mint and micro petite basil. Voila! Hamachi crudo.

“As soon as snow peas come into season, we offer this dish,” Austin says, “and it’s one of our best sellers. The snow peas are so fresh and vibrant with the dish having a wonderful combination of spicy radish, sweet peas, and tart lemon—and, of course, the flavor of the fish.”

Chef Rogelio Garcia

“Petite snow peas,” Chef Rogelio says, “are absolutely amazing.”

He uses them in his dried fish recipe. Called “madai,” this fish is a variety of red sea bream and is considered a premiere ingredient in Japanese cuisine. “The fish dries for seven days,” Rogelio explains, “and the skin gets super crispy. I then include a high-end type of Japanese rice along with broth made from the fish bones—a Japanese bonito broth.”

Next, he plates the dish with beautiful snow peas and pea blooms—and pickled peas. “This is the perfect spring and early summer dish,” Rogelio adds, “with touches of Japan.”

As a chef, Rogelio focuses on culinary artisanship, “one small burst of flavor at a time.” This dish is a perfect example as it uses multiple forms of the pea plant to add perfect layers of flavor to a Japanese classic.

He notes the following. “Any meal starts way before you enter the kitchen, in the fields, on farms, at markets and in gardens.”

Chef Joseph Madzia IV

While Chef Joseph was growing up, his family planted a garden—and his favorite crop? Peas! “I would fill my pockets,” he says, “with little green peas and then snack on them like candy.”

When Edwin Hotel decided to revamp its menu, the restaurant ordered the farm’s best of the season box to see which crops were in peak season. “It contained,” Joseph says, “beautiful little snow peas. The other chefs at the hotel had never seen product from The Chef’s Garden before, and they were amazed at the smallest versions of vegetables—how they looked and their sweetness.”

At the restaurant, they use snow peas on a crab cake dish tossed with ouzo olive oil and salt. “It’s a seared crab cake with a fresh lemon confit sauce,” he explains. “The dish contains a base of spiced English pea puree, a touch of horseradish, and golden pea tendrils—and, of course, tiny snow peas. Flavors come together in a way that guests love, and they appreciate how we highlight each ingredient’s natural flavors.”

Snow Peas