Snow peas are one of my most favorite veggies to grow, mainly because there's so little work involved. In early spring, all you do is scatter your seeds into a narrow band about 4-6 inches wide and 1 inch deep, put up some support (in my case, I used pruned branches) and then watch them grow. By late spring, you're greeted with a prolific crop of edible pods, which will go on producing into early summer when the plants begin to fade. Out of all my garden vegetables, the snow peas are the most popular among the kids for snacking while on the go (that is until the cherry tomatoes arrive). It's fun to pick, sweetly mild tasting and crunchy. And whatever the kids don't get to first, I pick for our weekday stir-fry dinners.
I picked the rest of our garlic scapes, which are also tasty cooked in stir-fries or simply grilled. Treat it like you would asparagus. It also lends some mighty garlic flavor to dressings and pesto.
Finally, I picked our first two crowns of broccoli. Unlike cauliflower, broccoli is very much a reliable crop for us. Just be sure to firm the soil around your seedlings well when transplanting them out as the plants tend to flop over easily under windy conditions. I also start all of my brassicas from seed and avoid the commercial 6-packs of seedlings sold at garden centers, which are almost always root-bound and stressed (resulting in the plants bolting prematurely and certain failure).
To extend the harvest, I only grow varieties that produce plenty of side-shoots after the main crown has been picked. Give the plants some protection and you'll be harvesting fall broccoli well into November here in New England.