>Spring Week 8: Peas!

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THIS WEEK’S SUBSCRIBER MENU:

• Shelling Peas
• Spinach
• Salad Greens
• Green Onions
COMING SOON:
Baby Beets
Spinach

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2 responses to “>Spring Week 8: Peas!

  1. >The peas are amazing! I ate them all raw yesterday.

  2. >Spinach & Pea Shoot SaladHere's a great way to use your produce this week! Base recipe is from epicurious.com/Gourmet Mag. I've tweaked it to use everything I can find at the farm stand and local grocery store.Ingredients:1 bacon 3 1/2 tablespoons olive oil 3/4 pound fresh mushrooms, stems discarded and caps sliced 1 teaspoon kosher salt 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon red-wine vinegar 1/2 tablespoon coarse-grain mustard or dijon1/2 teaspoon black pepper 4 oounces fresh pea shootspea shoots (4 cups) 4 ounces baby spinach leaves (4 cups) 1 bunch fresh chives, cut into 1-inch lengths 6 radishes, cut into matchsticks Preparation:Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again. YUMMY!

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