There’s more to peas than the ones you find in the freezer section of your grocery store. There are snow peas, snap peas, pea greens, pea shoots, sprouted peas, pea tendrils and even pea flowers…all edible. Today, I want to introduce you to pea shoots (if you’re not already familiar). I’ve been growing lots of … Continue Reading
The pea plants are in the ground. They’re currently small and tame, but in just a few weeks will be overgrown and chock-full of peas. Freshly picked off the vine, peas are sweet, tender and delicious. I like to briefly blanch peas and use them as the basis for a puree for a ravioli filling. … Continue Reading
I’m over winter and ready for spring and all of its flavors. On the bright side, only four more days until spring. March 19th is the spring equinox. Yahoo! I’ve been busy starting my seeds for the growing season. How about you? Decided to dive into spring a bit early with an artichoke-inspired dish. Artichokes … Continue Reading
Sunday is my day of cooking. Usually head to the farmers’ market first thing in the morning and see what inspires me. It’s that perfect time of year to find lots of goodies at the market. Spring is in full bloom — peas and asparagus, squash blossoms, fresh fava beans, and strawberries galore, oh my; … Continue Reading
In late-spring (right about now), garlic scapes, the thin, curly, bright green stalks that grow (above ground) from the bulbs of hardneck garlic plants, are plentiful at farmers’ markets. The scapes are cut off/removed to allow more of the plant’s resources to stay focused within the garlic bulb (i.e., to grow into what we know … Continue Reading
