Those of you who have always lived in the Finger Lakes region may not fully appreciate what is available in your own community. In addition to the natural beauty and rich history of this area, we are blessed with farms that grow a remarkable variety of produce. In Cayuga County you can buy fresh produce from June through October at farmers markets in Auburn, Port Byron and Moravia.

With locally grown produce the month and the weather determine what is being sold at the farmers markets each week. Early crops, including strawberries, rhubarb, greens, radishes, green onions and peas, are available now.

Fresh peas in the pod are a nutritious and delicious vegetable. Shelling fresh peas is a great way to keep children busy and to make it more likely that they will eat peas. No time to shell peas? Then sugar snap peas are a quick and easy way to add flavor, crunch and color to your meals and snacks. They require no preparation other than washing.

The pods of sugar snap peas are eaten along with the peas inside and can be used in several ways:

€ Serve raw as an appetizer or snack with dip

€ Snap into 1-inch pieces and add to tossed salad, macaroni salad or chicken salad

€ Stir fry or steam for 2 to 3

minutes

€ Add to a stew or casseroles

during the last 10 minutes of

cooking

To have sugar snap peas to use in cooking when the season for fresh sugar snap peas has ended, it is easy to freeze the whole pods. Before freezing, the pods should be blanched in a microwave oven to preserve flavor, texture and color. To blanch, place pods in a 1-quart casserole dish, add 1/4 cup water, cover and microwave for 1 1/2 minutes. Stir and microwave another 1 1/2 minutes. Drain and cover with ice water for 3-5 minutes. Drain and pack in freezer bags or freezer storage containers.

For a taste of terrific tortellini salad, featuring sugar snap peas, come to the Cooperative Extension table at the Auburn Farmers Market Thursday.

Visit www.cce.cornell.edu/cayuga for more nutrition information and easy recipes.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator at

Cornell Cooperative Extension of Cayuga County.

Terrific Tortellini Salad

Makes 8 servings

9-ounce package cheese tortellini

3 cups broccoli florets (fresh or frozen)

1 cup peeled, sliced carrots

1/4 cup sliced green onions

1/2 cup reduced-fat ranch salad dressing

1 tomato, chopped

1 cup sugar snap peas, halved

In large saucepan cook tortellini

according to package directions.

Add the broccoli and carrots during

the last 3 minutes of cooking.

Drain. Rinse with cold water. Drain again.

In a large bowl combine the cooked ingredients and green onions. Add salad dressing and gently toss to coat. Cover and chill for 2 to 24 hours.

Before serving, gently stir tomato and sugar snap peas into pasta mixture. If necessary, stir in a little milk to moisten.