Rushing to beat the forecasted thunderstorm and sweaty from a Bikram yoga class, I quickly made my way to the farm stand, briefly greeting Ilsa and her young son. "Wow", I thought, "there's a lot of green this week". Thinking back to my quick stop yesterday, at the request of Ariana, for more spinach, I now have a fridge full of leafy things. I know what to do with most of it, but pea shoots???
With a little searching on the Internet (word of caution - do not type pee for pea, unless you want a whole new take on "shoots") I found an entertaining and very informative
British site that has a wealth of info on this unfamiliar vegetable. Apparently, they are much more common across the ocean.
Making it home in plenty of time, I poured myself a bit of the Apricot Nectar, from
Red Jacket Orchards in Geneva, NY. I mixed about a quarter of a glass with some sparkling water. The subtle taste of the apricots definitely quenched my thirst and I really enjoyed the fresh new flavor.
One of the challenges of all this produce is figuring out what to do with it. I have some ideas, but tonight's dinner will be particularly difficult as our busy schedule may leave limited time to prepare and eat. Better get thinkin'.
Thanks to you my veggie vocabulary is expanding at the speed of light. I now know the difference between scallions and shallots (a first website I checked presented them as the same thing but in British English and in American English, which is total rubbish), and I just learned that peashoots were nothing like peas. How does it taste? it seems like a thick leaf compared to other shots I know.....Céline
ReplyDeleteThey are actually very delicate, though larger in size than other shoots.
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