In Season and at the market: Pea Greens
Posted by Tristan on:
This Saturday I was introduced to a new veggie our local farmers are growing; the Pea Green. I only got a quarter pound (4oz) from Ojai Valley Sprouts at the farmers market, and wish I had bought more. These tasty little shoots are the immature tips of snow pea or sugar pea vines, clipped off as the plant continues to mature. The taste is something between sugar snap peas and bean sprouts. The pea greens are also high in vitamins A, C and folic acid.
The shoots can be used to top a salad, or tossed with a sesame ginger dressing and served as the salad. I can just snack on the raw shoots alone, but I made most of my pea greens in to dinner with some soba noodles.
Try this pea green and soba noodle bowl
Makes two servings.
4oz pea greens
12 oz soba noodles
1 clove garlic minced
1tbs brown sugar
1/3-cup rice wine vinegar
2tbs soy sauce
1tsp chili paste
1tbs finely ground fresh ginger or ginger paste
Wisk together the brown sugar vinegar, soy sauce chili paste and ginger. Set the sauce aside.
Boil the soba noodles according to the package directions, in a pot that will also accommodate the greens. When the noodles are a 1 1/2 to 2 minutes form being done stir in the greens. Drain the mix in a colander do not rinse. Return the mix to the pot, toss with the sauce, and serve immediately.
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