Week 2 Box
In this week's box we have some fun ingredients and one you may not have thought of, pea shoots. Did you
know every part of the pea plant is edible? The flowers make a great addition to salads or deserts, the leaves and young stems are great fresh in a salad, and the thicker stems can be cut and added to a soup or stir fry! The trick with pea shoots or tendrils is that they are very delicate and only last 1-2 days so keep them wrapped in a damp paper towel and stored in an open bag in the fridge.
Pea shoots are packed with nutrition! They have 7 times more vitamin C than blueberries, 8 times more folic acid than bean sprouts, 4 times more vitamin A than tomatoes just to name a few. If you want to read more about the nutritional value or the research behind it you can take a look at the nutrition page at peashoots.com. Peashoots.com is a British page with a number of recipes, a few of which I have linked to below. If you want to go beyond the norm of just adding them to a salad, you could use them to make:
Pea Shoot Pasta Sauteed with Garlic and Lemon Zest
recipe from Denis Santoro Lincoln with Bay Area Bites
Makes: 4 – 6 servings
Ingredients: 1 bunch of pea shoots, cleaned, dried and cut into 3-inch long pieces 2 cloves garlic 1 lb cooked pasta 3 Tbsp olive oil 1 Tbsp lemon zest 1 ladle of hot pasta water 2 -3 slices cooked bacon or 1/4 cup cooked cubed pancetta Parmesan cheese Salt and pepper to taste
Preparation: 1. Clean and dry your pea shoots and remove any hard stems. Cut shoots into 3-inch pieces. 2. Heat olive oil in a large skillet or wok until oil starts to sizzle. 3. Smash and then chop garlic into medium pieces and add to the olive oil. 4. Add pea shoots and lemon zest and sauté for about 3-5 minutes, or until pea shoots start to wilt. 5. Stir in cooked pasta and pasta water. 6. Crumble bacon and add to the pasta. 7. Serve with a drizzle of olive oil on top along with a sprinkle of freshly grated Parmesan cheese.
This week we also have a wonderful mix of greens. The greens contained in this mixture are Red Mustard, Mizuna, Tatsoi (my personal favorite), Kale, and Arugula. This combination makes for a wonderful mild and spicy flavor. The Tatsoi has a nutty buttery flavor that is so addicting you will be seeing it by itself in the future. Red Mustard are the red tinted leaves and provide a mild mustard flavor to the mix. Mizuna is a Japanese mustard green that adds a little more mild mustard flavor to party, while the kale is a Red Russian kale which is more tender than most and you tried in our week 1 box all by itself. Finally, the Arugula adds a spicy and nutty note to the salad mix.
I also had some leaf lettuce ready so I decided to throw that into the mix. You will see some Green Oakleaf, Red Romaine, Lolla Rosa, and Bibb lettuce mixed in too.
What a great week to get some fresh thyme in your box! Thyme can be used in so many ways to season so many dishes, but this week you might try some Thyme Vinaigrette for those wonderful greens.
Consider grating and adding some of the Dragon Carrots you will get this week for a bit of color and a spice. These carrots are violet red on the outside with an orange interior. If you do decide to cook these beauties, know that the red violet color will fade.