Pea shoots or pea tendrils may be a new addition to your market basket. Pea tendrils, in particular, have been used for years in Asian cooking, and you may have seen them on the menu of your favorite Chinese restaurant, stir-fried in garlic and oil.
They have the distinct green-sweet flavor of fresh peas, which always surprises me. Shelling fresh peas is such a laborious job, why wouldn’t we just eat the plants if we could get that same bright green flavor?
Pea shoots have that same lovely fresh taste. If fresh green English peas are a sign of the spring garden, then maybe pea shoots and tendrils are a less labor-intensive way to savor the taste of spring.
You’ll find pea shoots and pea tendrils at Asian markets, but more and more, they’re being offered at your local farmers market. David Bentoski of D&A Farm in Zebulon grows them just about all year round in his climate-controlled greenhouse, and he brings them to his booth at the Morningside Farmers Market on Saturday mornings.
“Growing them is pretty simple. We use a standard-sized flat, filled with aged finished compost, and add about a half cup of pea seeds. We cover that with a thin layer of dirt, water them in and let nature do all the hard work,” Bentoski said.
In nine to 14 days, depending on the length of the daylight, the peas will have sprouted and be ready for harvest. Bentoski likes to harvest his shoots at 4 to 6 inches tall. He’s currently sprouting Austrian winter peas, which he particularly likes for the sweet, nutty flavor of the shoots.
Pea tendrils are cut from growing pea plants, generally sugar snap peas. You’ll usually find them cut a few inches long with a pair or two of leaves and a few pea tendrils. You may even find them with blossoms attached.
Whether you go for tendril or shoot, you want to choose the freshest, crispest ones you can find. They should be used pretty quickly. Keep them wrapped in paper towels in an open plastic bag in your refrigerator until ready to use. Rinse just before using, and if serving them raw, use a salad spinner to dry them thoroughly.
Pea shoots and tendrils can be eaten raw or lightly cooked. Add them raw to a tossed salad or wilt them in a skillet with just a little water and season with lemon juice, or with fresh ginger and garlic.
How does Bentoski like his pea shoots? His preference is in stir-fries. Like the gardener who grows corn just outside his back door so he can rush it to the kitchen, Bentoski has the luxury of being able to walk out to his greenhouse and bring in a handful of sweet, green springtime flavor.
At local farmers markets
Cooking demos:
9:30 a.m. Saturday. Chef Charlie Schwab, Buckhead Diner. Morningside Farmers Market, Atlanta. www.morningsidemarket.com.
10 a.m. Saturday. Chef Linton Hopkins, Restaurant Eugene. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com.
Farmers markets opening for the season:
Chamblee Farmers Market: Saturday. www.chambleefarmersmarket.com.
Kennesaw Farmers Market: Tuesday. www.kennesaw-ga.gov/residents/events-a-activities/farmers-market.
East Lake Farmers Market, Atlanta: May 7. www.elfmarket.org.
Green Market for Piedmont Park, Atlanta: May 7. www.piedmontpark.org/programs/green_market.html.
Whistle Stop Farmers Market, Norcross: May 17. www.norcrossfarmersmarket.com.
Suwanee Farmers Market: May 3. 770-945-8996.
For sale
Vegetables and fruit: arugula, asparagus, beets, carrots, celery, chard, collards, English peas, fennel, green beans, green onions, herbs, kale, leeks, lettuce, onions, pea shoots, potatoes, radishes, snow peas, spring garlic, spinach, strawberries, summer squash, turnips, zucchini
From local reports
Pan-Roasted Snapper With Pea Shoots
Hands on: 15 minutes
Total time: 15 minutes
Serves: 4
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
5 teaspoons vegetable oil
1/4(quarter) cup all-purpose flour
1/2 (half) teaspoon salt
1/4 (quarter) teaspoon pepper
4 (6-ounce) snapper fillets
1 tablespoon olive oil
1/4 (quarter) pound pea shoots, washed and dried (about 4 cups)
Lemon wedges for garnish
In a small lid with a screw top, make vinaigrette by combining mustard, vinegar, lemon juice and vegetable oil. Shake vigorously. Taste for seasoning and set aside.
In a small bowl, stir together flour, salt and pepper. Pour onto a dinner plate. Lay each fillet in the seasoned flour, then turn. Make sure flour evenly coats all sides. Discard remaining flour.
In a large skillet, heat olive oil over high heat until very hot, about 2 minutes. Pick up fillets and shake lightly to remove any extra flour. Carefully lay fillets in hot oil and reduce heat to medium. Do not crowd pan; if necessary, use 2 skillets. Cook on first side until well-browned, about 3 minutes. Turn fillets over and cook 1 minute more, or until fish flakes when tested with a fork.
Move fillets to individual dishes or serving platter. Toss shoots with vinaigrette, spoon over fish, garnish with lemon wedges and serve immediately.
Per serving: 292 calories (percent of calories from fat, 37), 37 grams protein, 8 grams carbohydrates, 1 gram fiber, 12 grams fat (2 grams saturated), 63 milligrams cholesterol, 408 milligrams sodium.
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