One of the joys of belonging to a CSA is the endless availability of fresh herbs in the summer. In the winter months I find myself relegated to high-priced, wilted vestiges of what were once fresh herbs. Not so in the summer!
My CSA follows the U-PICK practice when it comes to herbs. It typically involves dragging my 4 year-old out into a sunny, hot field where he languishes while sitting in the dirt, pointing out bugs, and asking if it’s time for his promised water ice (I’m giving him an appreciation for the work involved with growing food). I choose to tune him out for a few minutes while I, like a kid in a candy shop, collect little bundles of flavor and gently wrap them in rubber bands, so that I can take them home and carefully bag them with damp paper towels and hide them in the safest part of the refrigerator.
Today’s recipe for Israeli Couscous and Sugar Snap Pea Salad is delicate and light. This recipe allows the sweetness of the peas and the gentle bite of the chives to shine through simultaneously. The mild flavors made this recipe appealing to the aforementioned bug-watching 4 year-old. I made this dish as a side with simple, grilled chicken breasts on a busy night, making it an easy and healthy weeknight meal. The next day I enjoyed the leftovers as a quick and delicious lunch.