Pea shoots from the Portugal Cove Organic Farm stall at the St. John’s Farmer’s Market made it back home with us, besides a chili plant and a vibrant green tray of lettuce sprouts. The chili plant is up on the kitchen windowsill sunbathing, bearing the promise of two purple round chilies. The lettuce has been paired with a Tumbler tomato in a terracotta planter. The back patio is the hangout for potted plants, mostly herbs and finicky flower-bearing plants. Despite the recent cold nasty foggy weather, I believe I’ll be able to finagle a salad out of all that. We are practically babysitting our potted plants; at times I wonder who gets more attention, Saira or the potted basil.
Now, the pea shoots are a totally different story. They came in a little growing container, so while they grow they can be snipped off as-needed. In the first 24 hours they came home, they grew at least an inch without any babysitting or cajoling. All it needs is a bit of water and bit of light – and it almost makes me want to be a pea-shoot farmer!
While the rest of the pea shoots grow gleefully on my kitchen windowsill, I made a pea shoot salad of lunch. Who knows, I may be busy farming pea shoots next summer and not have the luxury of a sunny lunch on the patio. You never know. For now though I think I hear the basil crying to come inside out of the cold.
PEA SHOOT LUNCH SALAD with more peas, pancetta and fried egg.
YOU NEED: (Makes 1 serving)
- Pea shoot: A handful
- Baby sweet pea: blanched about 6-8
- Green peas: blanched about 1 table spoon
- Pancetta: diced and fried about 1 table spoon
- Egg: 1 pan friend sunny side up
- Shallots: half of 1 small, sliced and slightly tossed in a hot pan
- Lime juice: 2 tea spoons
- Reduced balsamic vinegar for drizzle
- Assemble the pea shoot on your plate. Toss the peas, shallots and pancetta in the lime juice and arrange on top of the pea shoots.
- Top off the salad with a hot fried egg and drizzle with the reduced balsamic vinegar.