Pea shoots
Raphanus sativus
Similar veggies:
Fava tops
Sauteed pea shoots with garlic and lemon
A quick introduction
Pea shoots can be grown in the field (as we usually do) or in trays. We sometimes only harvest the tops of the plant as they are most tender and can be tossed into a salad mix or used on sandwiches. When the shoots are bigger they are best enjoyed cooked and great in stir-fries.
Storage
We recommend washing pea shoots in cold water (we do pre-wash them at the farm), then dry them and store in a closed container in the fridge.
Season
Spring and fall
Suggestions for preparation
Young pea shoots can be enjoyed raw and are great in salads or on sandwiches. Pea shoots that are already a bit bigger are great in cooked preparations such as stir-fries. Just taste-test your pea shoots to decide weather you like to use them raw or cooked. Sometimes you will need to take off the lower stems as they can get a little woody.
RECIPES
Our own recipe for sauteed pea shoots with garlic and lemon pieces
Stir fried pea shoots with garlic and ginger
Pasta with lemon, Parmesan and pea shoots
Nigel Slaters recipes with pea shoots for the Guardian
Using the pea shoots raw in a salad? Here are Stadsgroenteboer Andres' basic guidelines to make a filling salad:
Make sure you have at least a few of the ingredient types below:
-Crunchy & juicy elements like kohlrabi, carrots, turnips or summer purslane!
-Spicy elements such as mustard greens, rucola or radishes.
-Green elements like carrot greens, lettuce and radish tops (if very tender).
-Spring onions, chives or young garlic.
-Filling elements like roasted sunflower seeds, walnuts, hazelnuts, sprouts, tofu or mushrooms
-Some delicious edible flowers such as nasturtiums, borage or rucola flowers.
-A vinaigrette with good olive oil, vinegar, mustard, salt, pepper and whatever else you like.
And voilá, there you have your salad!