Photo Credit: Thadah Wah

Pea shoots are a late winter or early spring delicacy that you won't find in a grocery store. The farmers grow peas as a cover crop during the winter to help naturally fix nitrogen in the soil for the coming season. The pea shoots that customers receive from TTCF farmers are the delicious bonus of this regenerative practice. They have delicate leaves and a slightly sweet flavor, which is even more noticeable after a frost. Eat them raw in a salad or lightly sautéed in recipes like those shared below!

STORAGE:  Store pea shoots as you would other tender greens. Do not wash the pea shoots until just before you are ready to use them. Line a clean plastic container with a paper towel. Gently layer the pea shoots in the container, making sure to use a container that is large enough so that the leaves are not jam-packed. Place another paper towel on top and close the container. Store the pea shoots in the crisper drawer of your refrigerator for 5-7 days. 

RECIPE: Pea Shoots with Farfalle Pasta from NY Times Cooking




RECIPE: Rice Bowl with Spinach or Pea Tendrils by Martha Rose Schulman




Stir-fried Pea Shoots with Garlic

Simple Lemon Pasta with Parmesan & Pea Shoots



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