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NOW AVAILABLE! Markon First Crop Sugar Snap Peas

Pea Medley with Fish Sauce Vinaigrette

Markon is excited to introduce Markon First Crop (MFC) Sugar Snap Peas in a convenient pack size to fit the needs of our member-distributors’ foodservice customers.

These are tender peas encased in stringless, edible pods. Crunchy and sweet, these nutritional powerhouses provide almost two grams of protein and are high in iron. And because there’s no need to remove the strings before cooking, they save you valuable time and labor.

BENEFITS

  • Entirely edible—strings removed for a quick wash and use!
  • Can be served raw for crunch or cooked for tender sweetness.
  • They can be served raw for crunch or cooked for tender sweetness.
  • MFC products are GMO-free and come with the confidence of Markon’s 5-Star Food Safety® Program.
  • Packed in our eco-friendly recyclable, wax-free, staple-free cartons.

PREPARATION INSPIRATION

  • Typically seen in Asian cuisine, sugar snap peas work well in stir-fries, fried rice, side dishes, and green salads.
  • Their subtly sweet flavor pairs well with fish and/or soy sauce, garlic, onions, sesame seeds, mirin, peppers, and all types of meat and seafood.
  • Flash fry on high heat to char edges while maintaining some crunch; add lemon zest and fresh mint, then deglaze with lemon juice.
  • Include raw sugar snaps on charcuterie boards and crudité platters along with radish and cucumber rounds, bell pepper and carrot strips, and zesty dipping sauces like ranch, green goddess, Thai peanut, hummus, French onion, or romesco.

The MFC 10-pound pack size is available exclusively through Markon’s five member distributors. Talk to your sales representative today!

Cultivation of snap peas

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.