• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Farmer’s Market Find: Pea Shoots

May 3, 2010 by KimiHarris 14 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

peashoots

Thanks for all of the feedback about the juicers! It was really helpful. It’s so nice being able to ask an important question and getting such good advice.

Joel, Elena and I, along with our lovely sister (in-law to me) went to the Farmer’s Market this last Saturday. It was crowded as usual and the best items were flying off the stands fast. But we managed to bring home some fresh leafy greens, fiddlehead ferns, raw grassfed sheep’s cheese (so delicious), Farmhouse Pate, and pea shoots.

I fell in love with the pea shoots. It has all of the flavor of peas in the delicate leaves and shoots. It’s kind of like peas without the fibrous pods. We have been tearing off the leaves and shoots from the more tough stalk and eating them fresh, but I plan on also trying to saute some of them as well. For example, you can stir-fry them like this recipe. Other recipes uses them fresh as a garnish or as part of a salad. I read you can get them in Asian Markets, but nothing is better then getting them fresh at the farmer’s market!

They are quite high in Vitamin C, Folate, and Vitamin A, so you are getting some really good “green” nutrition too.If you happen to see any around, be sure to pick some up. You may enjoy them as much as I do.

Any other pea shoot lovers out there? Recipes to share? What do you like to buy at the farmer’s market?

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Uncategorized

Previous Post: « Feedback Needed: Juicers
Next Post: Where to Buy a Quality Sauerkraut Crock (Cheap!) »

Reader Interactions

Comments

  1. Mallory

    May 3, 2010 at 9:18 am

    wow i have never even heard of or seen a pea shoot! is sheep cheese like goat cheese??? i have never seen that either!! i wanna/must try it now!

    Reply
    • KimiHarris

      May 4, 2010 at 12:03 pm

      I don’t know what sheep’s cheese is always like, but this local cheese maker makes the most mild cheese ever. It’s soooooo good.

      Reply
  2. alpidarkomama

    May 3, 2010 at 10:37 am

    We love pea shoots in salads! But when I’ve tried to stir-fry them, they’ve become very tough and stringy. Terrible! Looking forward to see if it works better for you!

    Reply
  3. Cindy (FarmgirlCyn)

    May 3, 2010 at 10:52 am

    Just went to opening day of our local farmers market and bought some local ground lamb and 2# of rhubarb. Can’t wait for the garlic scapes which should be available any time now.

    Reply
  4. Grace (Graceful Simplicity)

    May 3, 2010 at 11:49 am

    I’ve never had pea shoots. I wonder if you can also eat the leaves after the pea pods have matured?

    I should be getting fiddleheads this week in my foodbox–looking forward to those!

    Reply
  5. Kelly

    May 3, 2010 at 2:55 pm

    I have a question about fiddleheads. How do you eat them? Raw in a salad? Cook them? We have lots of them in the woodsy area around my house and only found out this year they are edible. But to be honest I have NO IDEA what to do with them! Thank you!

    I can’t wait for the Farmer’s Market around here to open for the season! 🙂

    Reply
    • KimiHarris

      May 4, 2010 at 12:06 pm

      I heard you aren’t supposed to eat them raw, so we always eat them cooked (and they taste much better cooked too!). And like Titania mentioned I have a yummy recipe in the recipe index for them. 🙂

      Reply
    • Leona

      May 27, 2011 at 7:51 pm

      Just be careful when foraging fiddleheads. Not all ferns produce edible fiddleheads. As far as I know it’s only the Lady fern. And I believe they need to be cooked.

      Reply
  6. Heather

    May 3, 2010 at 3:23 pm

    For when it’s not farmer’s market season: the Asian grocery stores usually have pea shoots in the produce dept.

    Reply
  7. jules

    May 3, 2010 at 9:56 pm

    everything!

    Reply
  8. titania

    May 4, 2010 at 12:40 am

    Pea shoots I usually have raw in salads. Yummy.
    Kelly, there is a Fiddlehead Fern recipe on this fantastic site, look under the recipe column. I think they are best cooked.
    The markets have so much to choose from! The spring onions and garlic are lovely and I find them easier to prepare (less tears.) One of the stands here offers dates of many varieties. Great for healthier treats and used quite often in middle eastern recipes. No chemicals either!

    Reply
  9. Julie

    May 4, 2010 at 3:50 am

    I love pea shoots and wish I could find them here. The first time I had them was at a Spanish Tapas restaurant in D.C. They were sauteed in butter and lots of garlic. I think it was one of the tastiest dishes I had ever had and so simply prepared!

    Reply
  10. Allie

    May 4, 2010 at 5:08 am

    The milkman at our farmer’s market had water buffalo yogurt, and it was so good! It was thick like Greek yogurt, and “sweeter” than yogurt made from cow’s milk. Also, morels are coming in. Alas! Too pricy to have except for an occasional treat, but a welcome sign of spring.

    Reply
  11. sarah

    June 6, 2010 at 8:56 pm

    I love, love, love pea shoots! Pea shoot pesto, sauteed pea shoots with garlic and sea salt, pea shoot brushetta, you name it, delicious!!! Ooooh I’m thinking nettle and shoot risotto!

    Reply
  12. sarah

    June 6, 2010 at 8:59 pm

    Oh gosh! Don’t ever eat fiddle head ferns raw. THEY are super poisonous. Wash them really well, and boil then sautee them. They are perfect with butter, garlic, and sea salt.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework