Named for Violet Beauregarde, these wavy, dark purple snow peas have a high anthocyanin content—the same antioxidant found in blueberries. (Don’t worry, if they turn your fingers violet, the color rinses off with water.) These anthocyanins don’t just contribute to the peas’ striking appearance; they also improve their defenses in the field.

Beauregarde’s natural advantage is just as evident on the plate. Michael selected the peas to hold their color through cooking, so you can truly taste the purple. To taste their amazing flavor at its simplest, quickly sauté pods over high heat. Add salt and a splash of water. Cover with lid for 30 seconds. Season and serve.

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