I thought I'd spare everyone by not to posting yet another photo of my weekly lettuce harvest. I did, however, take a picture of my pea shoot and Chinese broccoli harvest from earlier this week. I picked all of the tender pea shoots and immature pods I could find as well as the remaining Chinese broccoli in my garden. Since I read that pea shoots can be a bit tough if you harvest them when they're too far along, I made sure that the stems I picked snapped easily in my hands. When in doubt, pick anywhere from 4 to 7 inches of the growing tip (marked by where the new leaves start to unfold).
I mentioned earlier that I would update everyone on how the pea shoots tasted. On Friday, I sauteed them quickly with a bit of oil, garlic, soy sauce, shrimp paste, sugar and chili paste. The taste - FANTASTIC! It was one of the best things to have come out of our fall garden and not tough at all. If I had known that they would taste this good, I would have picked them earlier and done multiple cuttings. I read that pea shoots are traditionally harvested from the snow pea plant, but pea shoots from all types of edible peas can be consumed (sweet pea flower plants are poisonous). I will definitely be harvesting them this spring. For more information on how to grow and harvest pea shoots, click here.
If you'd like to see what others are growing or would like to share your harvest pics, visit Harvest Mondays at Daphne's Dandelions.
This sure looks very tasty!
ReplyDeleteThat looks so and sounds good that I'm drooling whilst reading it .... not good for the keyboard!:)
ReplyDeleteThat is such a nice looking dish. Yum. I've never picked my pea shoots. I guess I've wanted the peas too much, but in the fall it makes sense when you know the peas are at their end anyway.
ReplyDeleteThomas,
ReplyDeleteWow those greens look yummy, I'll have to try that. Never heard of shrimp paste before?
Alright Thomas, that looks delicious! Maybe I would enjoy sauteed greens more if you were making them.
ReplyDeleteRandy - shrimp paste isn't as awful as it sounds. Haha. It's basically salt dehydrated shrimp that is then ground and preversed in oil and chilies. It adds a depth of flavor to dishes without being fishy.
ReplyDeleteSo that's why the sparrows decapitated all my peas last spring....they KNEW how good those pea shoots tasted! This is good to know, Thomas. My pea crop was a disaster. If it happens again, I'll just cook the vines!
ReplyDeleteThat looks delicious! I haven't tried shrimp paste, but I do love to use Vietnamese fish sauce. Did you remove the tendrils from the shoots? And thanks for the link - lots of good info there.
ReplyDeleteNever had had pea shoots or shrimp paste. Looks yummy.
ReplyDeleteHi Michelle, I kept the tendrils on though I was a bit worried that they would wrap around my tongue, which didn't happen.
ReplyDeleteHi Thomas..gosh that looks so great. I kind of have a similar asian theme here tonight...only it is with chicken..it is really an odd marinade from Julia C..so how could it possibly go wrong? I've made it several times. it is really good..we are grilling it tonight..we are pretending we are "tailgating".
ReplyDeleteI was thinking of posting the recipe tomorrow.....
more later,
kary
Thanks for visiting my blog. Now I get to see yours, and what a lovely one it is. I've never tried pea shoots. Just be careful not to eat shoots from sweet peas (the flowering pea)--they're loaded with beta-aminoproprionitrile and very toxic. --Lou Murray
ReplyDeleteThomas, that dish is absolutely beautiful and I can taste it! I was going to comment above re the canning, but it sounds like you have all the help you need... folks were right on it.. love it!
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