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
It’s hot out there. The mercury has been hovering around 90 degrees this week (and I’ve been working outside on an organic farm; a story for another day). A mere few weeks ago, was yearning for warmer days, now I wish it was less hot and humid. Such is life. Thus, something light and refreshing … 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 the past few years, around this time, I’ve developed a bit of a ritual — my annual pasta to celebrate the spring season. Essentially, my spring favorites, anything from peas to fava beans, artichokes, asparagus, ramps, green garlic, chives/chive blossoms, and/or spring herbs tossed with my favorite pasta shape. Sometimes pasta from scratch, sometimes … Continue Reading
