From Asparagus to Zucchini: A Guide to Cooking Farm Fresh Seasonal Produce
By Madison Area Community Supported Agriculture Coalition

Ingredients:
½pound of spring onions
1 pound of small new potatoes
2/3 pounds of sugar snap peas
1-3 tablespoons chopped fresh mint, dill or cilantro
Butter
Salt and pepper

Directions:
Trip stems from the onions, leave a little root on the end. Combine with potatoes in a pot with
water and cover. Bring to low boil; cook until nearly tender, 10-12 minutes. Add peas; boil until just tender. Drain and toss with herbs, butter, and salt and pepper to taste. Makes 4-6 servings.