Throughout the growing season, we'll interview local farmers, chefs and other food lovers about seasonal cooking. Have a question? Email it to food writer Sarah Baker Hansen at firstname.lastname@example.org.
On a rainy Saturday morning at the Old Market Farmer's Market, I ran across two types of interesting “shoots” at the Shadow Brook Farms booth.
Pea shoots, which are sprouted pea seeds, and black sunflower sprouts, the same thing sprouted from black sunflower seeds, had been so popular that both already were sold out. I saw the vendors munching on the sprouts and asked what they were.
John Hazuka, who was eating the sprouts, said the pea shoots taste like spring peas.
The sunflower sprouts, which I tried after he handed me one, were nutty and sweet.
Hazuka said he uses them in salads or in soups — the tiny greens take less than a minute to cook.
He also suggested eating them tossed with olive oil, salt and pepper as a tasty snack.
The shoots will be available for the next few weeks. Get there early to snag them.
Recipe: Pea Shoots With Shrimp, Bacon and Chives
• Kosher salt, to taste
• ½ lb. large shell-on shrimp
• 6 strips bacon, roughly chopped
• 2 shallots, finely chopped
• 1/3 cup malt vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• Freshly ground black pepper, to taste
• 8 ounces pea shoots
• ½ cup fresh chives, chopped
• 2 tablespoons chopped fresh tarragon
Bring a 2-quart saucepan of salted water to a boil. Add shrimp and cook until bright pink and cooked through, about 2 minutes. Transfer to a bowl of ice water and let sit for 5 minutes. Peel shrimp and transfer to a bowl.
Put bacon into a 2-quart saucepan over medium-high heat and cook, stirring often, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Add shallots to pot with bacon fat and cook until just softened, 1 to 2 minutes. Whisk in vinegar, mustard and sugar, and salt and pepper to taste.
Continue whisking until heated through, about 30 seconds. Add pea shoots and toss to combine. To serve, transfer pea shoot mixture to a serving bowl, top with reserved shrimp, and sprinkle with crumbled bacon, chives and tarragon.
— Recipe courtesy of Saveur.com