It’s hard to believe that after years of eating fresh and freaking out at the start of every new food season, be it cherries, mangoes, fresh peas or just fall squash — I’ve never in all my years realized the magic that exists in eating those lush fresh green pea shoots. I know it’s insane, but I truly did not even know they could be eaten, having grown up my whole life surrounded by pea plants…yes, just not something we did, even though I’ve pretty much made it my mission to munch on every green leaf I walk by while strolling through my mom’s garden in high season. Go figure!
So in case you are with me, don’t miss out like I did all these years! Since deciding to get on the pea shoot train, I’ve had a bag in the fridge straight for weeks. They keep like a hot darn and add a taste of fresh and green to any darned plate you can think of. Cook them, eat them raw, and get ready for the funnest green veggie you’ll likely come across, well, maybe ever.
Served this way, completely raw, with crisp crunchy jicama and sweet yellow mango, it’s unlikely you’ll have need for much else on your plate. My new favorite ancient grain makes and appearance here, as the family has gone Farro crazy here at home (enjoyed on our two favourite nights in New york too: both here & here). The best darned texture in a grain that we’ve seen in a whole long while. Get fresh this week with fun salads that scream something different from the regular boxes of transported (somewhat) lifeless greens. And don’t forget to eat your grains (more on that coming up soon).
I’ve been loving the freshness of pea shoots almost as much as the garden greens these days – stay tuned as I’ll share more in my next post. Until then, enjoy the long summer days as we approach summer solstice. It’s always this time of year I’m transported back to some long past childhood time..these days I’ve taken to soothing my fitful sleeps by with the headphones on, remembering the long summer nights with just me and my music. Going back there to catch the forward thinking and to view life from that fresh and eager perspective – always staying true to the constant urge to break free. Freedom. Light. Courage. I’m catching glimpses of that light as I soldier on through this passage. It’s fun and it’s hard and it’s challenging: and you bet there’s not a hope in hell I’d have it any other way. Love to you all. Work hard and always, always be nice to people. You just never know when you might need someone to lend you a hand.
As a side note, our recent trip to New York (just me and Tim) was pretty darned special. As a couple, just the two of us together in a city we love doing things we love together – what can I say? It was so good to get away! The bike share program in NYC now is just as good as the one in Paris too – just plunk yourself on a comfy seat (watch for cabs though), and see the city as you never have before. Unreal to see the bike culture there now as the city has adapted in the best possible way. I love New York. Pictures and a re-cap soon, I promise.
Fresh Pea Shoots with Farro, Mango, Jicama & Soy Ginger Dressing:
- 2-3 handfuls of fresh pea shoots
- (1-2) yellow mangoes, cubed
- (1) cup jicama, cut into matchsticks
- (1-2) cups carrots, sliced thinly or julienned (this is my new favorite tool, maybe ever)
- (1/4) cup thinly sliced red onion
- (1/2) cup cooked Emmer (also known as Farro)
- Soy Ginger Dressing as desired
Soy Ginger Dressing – lightly adapted from The Raw Food Detox
- (1) cup soy sauce
- (1) cup pure maple syrup
- (1) tsp ginger, grated
- (1) drizzle toasted sesame oil
Once all of the veggies are prepped to your preference (honestly there are no rules here), get ready to compose. Here, I threw the pea shoots on a platter and built up from there, scattering first the carrots, then the mango, jicama, onion, and finally the cooked Farro. Drizzle on this amazing dressing and enjoy! The salad will even keep dressed for a little bit if you need to leave it to marinate a while.