Store Hours
Monday - Saturday
8:00 am - 5:00 pm

9:00 am - 4:00 pm

Give Peas a Chance!

I was a teenager the first time I ever tasted a snow pea. Our neighbor, Fred Schroeder, planted them in his garden in the fall and when the spring harvest arrived he gave us a big bag full. What a treat! Thank you, Fred!

On our own Twin Brooks Farm, our farm manager, Travis, has taken a chance with peas this spring. Snow Peas and Sugar Snap Peas with their edible pods are one of the first crops of the season and one of the easiest to enjoy. Use them raw in salads or with a dip, steamed or in stir fries. They pair well with other flavors of spring including arugula, asparagus, carrots, fava beans, leeks, chives, dill, cilantro, parsley, garlic, shallots, green onions, butter, lemon and cream.

For a splash of color try our Royal (purple) Snow Peas. These are best used raw, but they retain their color if lightly cooked.

For even more color try our Golden Sweet (yellow) Snow Peas. These are bright yellow, tasty and very tender.

We also have an abundant crop of green snow peas.

Sugar Snap Peas differ from Snow Peas by having round pods rather than flat ones. They are relatively new, being developed in 1952 by crossing snow peas with  shelling peas.

To prepare Snow Peas and Sugar Snap Peas, first remove the stem ends and any strings. Saute for 3 to 5 minutes in olive oil and serve with sea salt and pepper. Make sure to try Chef Chelsea’s Snow Pea Salad, below.


This winter’s abundance of rain caused planting gaps in California’s commercial production of greens of all kinds. Crops that would typically mature around Easter were delayed from being planted and full harvest won’t begin until late April or early May. Watch for higher prices and gaps in availability for lettuces, spring mix, arugula, broccoli, spinach, and other greens. 

On Twin Brooks Farm we have a good supply of beautiful lettuce grown under cover which should provide plenty for several weeks. Watch also for our own strawberries, carrots, radishes and more, coming soon. Why eat produce that has travelled hundreds of miles to get here when our locally grown produce tastes so good?