The 1st pea flowers!
Recipes
Jane’s Simple Spinach Salad From friend & Dancing Roots Farm member Jane Pagliarulo
all your spinach from pick up half lemon
~ 1/2 c olive oil ~ 1 c. fresh grated parmessan cheese
Toss all together. That’s it! It’s absolutely delicious! Tasty additions include fresh ground black pepper, tamari roasted sunflower seeds, hard-boiled eggs, thinly sliced red onions, black olives.
Asparagus Risotto with Pea Shoots and Parmesan Adapted from a recipe by Chris Douglass at Wild Harvest.
6 cups low-sodium vegetable stock 3 Tbsp diced onion
2 Tbsp butter 2 cups arborio rice
1/2 cup white wine 1 pound asparagus, sliced
1/2 cup vegetable juice 2 ounces fresh Parmesan, grated
all your pea shoots
Bring vegetable stock to a low simmer. In the meantime, in a large saucepan, sweat onions in butter over medium heat. When onions are soft and translucent add rice and continue cooking for a few minutes, stirring constantly. Add white wine while stirring. Add stock half a cup at a time, stirring frequently. As the rice absorbs the stock add more, one half cup at a time. When half the stock has been added, add the sliced asparagus, continue cooking. Keep the rice barely soupy with liquid, neither dry or swamped, and stir constantly over brisk heat to produce the creamy textured sauce.
Check rice for doneness by tasting, it should be just done and lightly bound together in a creamy sauce. At the last minute gently heat the vegetable juice and stir the pea shoots into the risotto. Spoon risotto onto plates; drizzle with vegetable juice. Top with grated Parmesan. Serves 6; very spring-y!