There is a jungle of tomatoes in our backyard. Raspberries are ripening at a rate that is hard to keep up with (though we are happy to try!). Herbs are running wild and the apples seem promising enough to look forward to. But the snow peas are done. Their tendrils climbed quickly for a short little while. I’ll be filing this recipe away for next summer’s crop. Snow Pea Slaw (adapted from Alice Waters’ The Art of Simple Food II)
4 servings

Slaw:
¾ pound snow peas, tops snapped back and strings pulled off
½ pound string green beans, chopped in small pieces
Alice Waters’ advice: Cook the peas (and the beans) for less than a minute in boiling salted water. Drain and lay them out on a plate or tray to cool (put the plate in the refrigerator to speed up the cooling). When they are cool, cut them on the diagonal into thin slices about ¼ inch wide.
4 small radishes, cut into thin slices and/or 4 carrots, grated
3 small green onions, thinly sliced
Grated zest of ½ lemon

For the vinaigrette, whisk together:
1 tsp wine vinegar, red or white
1 small clove of garlic, minced
salt
Fresh-ground black pepper
1 tbsp coarsely chopped chervil or mint
1 tbsp chiffonade of parsley leaves

Toss everything together and enjoy!