La Conner Weekly News - Your independent hometown award-winning newspaper

Aqiimuk’s Kitchen

Food Editor, [email protected]

The varieties of salads that can be created from our garden are amazing! You might be tempted to immediately eat these peas as you pick them. This is ideal as a lunch salad, having freshly picked your peas and mint, within the hour of preparation.

Ingredients

Sugar snap peas, one to two cups

Mint leaves, ten to twelve

Lemon, one, freshly squeezed

Feta Cheese, one cup

Preparation

Cut each snap pea into three pieces. Cut or chop each mint leaf. Freshly squeeze the lemon juice. Mix together and add the feta cheese. Chill for an hour. Will keep til the next day.