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Pea Tendrils: Something To Think About

Posted 10/20/2016 9:15am by David Zemelsky.


I remember my first experience of eating pesto.  It was a small revelation.  My taste buds sang and the world shifted ever so much and I realized that there was a big world of taste out there that needs to be discovered.  Over the years, our family has probably consumed gallons of the delicious stuff.  When the price of the pine nut went so high that it seemed we'd have to cease enjoying this dish, we discovered peanut butter. Yes, peanut butter.  It works just as well and a fraction of the cost.  One would need to wait till the basil leaves got abundant enough to harvest the correct amount to make a pesto batch.  That would be early to mid June.  This was a long long wait for a true fan of pesto.  But 10 years back, we discovered pea tendrils as a substitute for basil.  The result was perfect in so many ways.  The taste is just as pleasing, if not more so and the pea tendril season so much much longer.  By the time it gets too hot to grow peas, that's when the basil leaves become of harvestable size.  Then later in the Summer, when the basil is all done, it becomes cool enough for the  peas to start growing again.  That strikes me as perfect.  We're in that zone right now.  Lots and lots of pea tendrils and no basil.  Fortune smiles.  Our recipe for pea tendril pesto does not include how much of each ingredient, just experiment around.  The main thing is to have all the "right" stuff.  And who knows, you might come across and even better recipe.  Here it is:

Pea Tendrils (maybe a cup and a half

Garlic-amount depends on your taste.  More garlic, the better your health is

Parmesean Cheese-go up to Lino's and ask for the real stuff from Lino's father, Sal.  He's the only one (or wait, there's also Eric) who knows how to grind it.  Do not get that stuff in the green cardboard container.  Only use that  during desperate times.  The real stuff is expensive, but you won't regret it.

Olive Oil

Peanut Butter-maybe a big tablespoon.  The more p.b. you put in the stickier it becomes.

Put everything in a food processor and whirl it around until everything is blended.  Toss with just cooked pasta (or rice) until everything is well coated. Enjoy.


Here's what else we have for you this week(It reads a lot like last week):

Northfordy Tomato Sauce- a blend of three local farm's tomatoes.  $10?jar

Sun Dried Tomatoes-$4/oz

Tomatoes- think seasonal here.  Green tomatoes for frying, pickling and making picadilli. $2/lb.

Peppers-  all green and crisp.  $3/lb

Eggplant- striped Gallion.  Very firm and ready for frying or putting on pizza. $3/lb

Pea Tendrils- this is their time of year!  Fresh, crunchy and amazing as a garnish, a substitute for basil in pesto that is of superior taste, add to salads, soups or just make a pea tendril sandwich with swiss cheese $6/bag

Salad Greens- with a great variety of lettuces, mizuna, baby kale $6/bag

Arugula-needs no introduction $6/bag

Baby Kale- it stands alone as a salad or garnish $10/lb

Big Kale-both flat leave Lacinato and several curly varieties.  Fall is kale's moment $4/bunch

Mature Mizuna- it will happily make a great vegetable side dish. Sweet, but refreshing $4/bunch

Large Ruby Streaks-a tender, but spicy mustard.  Light wispy leaves $6/bag

French Fingerling Potatoes- $5/lb

Yaya and Cosmic Purple Carrots- Fall is the time when carrots are at their sweetest.  Yaya is orange and cosmic purple is purple (what a good guess!) $6/lb

Ginger- this is a ginger that you won't find from your vegetable supplier.  Pungent and pretty much dizzying in aroma. $8 1/2lb. Your bar drinks won't be the same either.

Turmeric- a rare offering.  We grew lots of it.  For sauce or again in drinks.  Grated with barley or any other bean you can think of.  If you make roasted potatoes, grate some of it after you've oiled and salted it.$10 1/2lb

Pak Choi- for stir fries, or another great side dish $5/bunch  These are young, smaller, tender plants

Italian and Rainbow Chard-still the go to green for great side dish or add to soups $4/bunch

Fresh sage and Thyme $4/bunch

French Breakfast Radish $3.50/bunch

Haukeri Turnips- crunchy and a unique wonderful taste.  You can eat this turnips raw,too-in fact they're better raw! $4/bunch

Deadline for accepting orders is 10AM Friday via email.  Your order will be available with your name on it after 2pm on Friday.