By Diane Riehm, Inspired by Farmer John’s Aunt Helen


1 lb potatoes, cut into 1/4-inch-thick slices
1 1/2 cups sugar snap peas, stem removed
1 garlic scape, chopped (we use 2-3)
3 tablespoons butter
3 tablespoons water
2 tablespoons lemon juice
1/4 teaspoon chicken broth (or) bouillon granules
1 teaspoon chopped fresh or frozen chives
Salt and Black Pepper to taste

1.  In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.

2.  Add sugar snap peas, and garlic scapes to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.

3.  Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and chicken broth/bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.

4. Pour browned butter mixture over cooked vegetables; stir gently to coat. Season to taste with salt and pepper.

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883