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from the Field

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May 15, 2016
A new season and new crop
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By Linda Dansbury
It is of course the first harvest of everything this week, but even after all these years of being an Anchor Run member, I still am still often surprised by what our farmers provide for us. This year it is pea shoots! You may be wondering what you can do with pea shoots, or why even bother with them?
Pea shoots are very nutritious, containing high amounts of vitamin C and antioxidants. Store them in a plastic bag in the crisper drawer of your fridge and they are best used within a few days since they are fairly fragile. They can be eaten raw as a garnish for vegetables or a final topping on stir fries. They are also delicious as a component in mixed green salads. They can also be quickly cooked in a stir fry - they should be added last because they are delicate. Here is a very simple method for stir frying the pea shoots - I prefer not to use additional seasonings such as soy sauce or oyster sauce because I like the taste of the pea shoots.
Smash 2 garlic cloves and peel and cut into julienne about 1/2 inch of ginger. 1/4 teaspoon or so of red pepper flakes are optional. Tear the peas shoots into pieces about 2" long. In a non-stick fry pan or wok, heat about a tablespoon of canola or peanut oil. Add the garlic, ginger and red pepper flakes if using and keep it moving and frying for 1-2 minutes. Add the pea shoots and stir fry until leaves are barely wilted - only 1 minute. That's it! A tasty and beautiful side dish on the table in about 5 minutes. Enjoy.
For the other items that everyone is receiving this week, please use the website for recipes. Here are a few that I particularly like: Spinach Salad with warm Bacon Dressing - you can use both the spinach and the chard for this recipe. The arugula can be added to many cooked dishes, such as soups and stews. It can be made into Arugula Pesto. I love it as its own salad - it is delicious with sliced mushrooms and a simple squeeze of fresh lemon and drizzle of good olive oil and salt and pepper to taste. One mention on the turnips and radishes - when you get them home, separate the leaves from the roots and store in separate plastic bag - don't throw them away! They are delicious sauteed along with the turnips or on their own. In this day and age, you probably have your own favorite recipes for kale and other items, so please email at lindadansbury@comcast.net. It really helps us be a community of sharing ideas on enjoying the harvest!
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