This recipe was submitted by Mary Benton of Cherry Acre Ranch in Visalia for the 1989 Farmers Market Harvest Cookbook.


1 pound of sugar snap peas

1 tablespoon of butter

2 green onions, chopped

Salt and pepper, to taste

3 slices of bacon, fried, drained and crumbled

How to Make:

Wash and string sugar snap peas. In a small skillet, place the butter and sugar snaps. Season with salt, pepper and green onions.

Cover and cook over medium heat until just tender, about 4 to 5 minutes.

Remove from heat and toss with crisp, crumbled bacon.