Sweet Pea Vines & Blue Suede Moo
One of my favorite Dupont farmers market greens pushers, Gardeners Gourmet, had a green this week that I'd never tried before . . . sweet pea vines. I bought some and combined them with some Blue Suede Moo cheese from the Keswick Creamery and some olive oil . . . that's it . . . keepin' it simple to let the ingredients shine. Well, I probably should have asked the Gardeners Gourmet folks what to do with the sweet pea vines. They're certainly tender enough to eat raw, but I'm not crazy about their flavor and texture . . . a bit chalky in texture with a taste, not surprisingly, much like pea pods. I'm wondering if I should have subjected them to some heat. Anyone out there have experience eating sweet pea vines? I'll ask the Garners Gourmet folks next weekend how best to serve them. The Blue Suede Moo rockz . . . it's high-powered stuff . . . check it out . . . and have a great day.
I would think their treatment could be the same as pea shoots. Slanted Door in San Francisco has a version with pan roasted shallots and garlic. Delicious
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Thanks for the advice. I have some left . . . so I'll give them a try with shallots and garlic. Let me get this clear, are the shoots/vines thrown into the pan with the shallots and garlic for a quick sauté?
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I don't know what to tell you about the vines -- I didn't think they were meant to be eaten at all! Maybe next time just eat the peas.
Anyway, you were looking very hot on TV this morning. I Tivo'd a bit of the program so I can watch you over and over again.
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Well . . . I'm a root-to-bud and nose-to-tail kind of eater . . . if I can possibly make it edible, I'll eat it. My man JL has given me some advice on how to potentially make them more palatable, so I'll give it a try and report back.
About the TV appearance . . . shhhhhhhhhhhhhh . . . that's my "other" life! We don't discuss that here! But that Tivo'd segment might be useful for putting my niece to sleep!
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I assume that sweet pea vines are the same as pea shoots? I'm not certain but they look quite similar. Pea shoots are of my favorite vegetables, and can usually be found at Asian supermarkets. I typically stir fry them with a little oil and garlic.
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Thanks Joe and Cookinpanda for the advice. I sautéed my remaining half-pound this evening in some olive oil with garlic and it was delicious. Also, I recognized them from Chinese cuisine in their cooked form . . . a little stringy, but tender. I'll definitely be buying more this weekend.
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My favorite thing about your blog, FoodRockzMan is your commitment to honesty in food reporting! Never afraid to say, "hey, this didn't exactly work out like I thought it might!" Keep up the awesome reporting!
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I've been loving the pea vines this spring, they're sprouting here in Cambridge, MA as well. The question of "to cook or not to cook" depends on how tender they are. The early shoots are just fabulous mixed in with some other baby greens and dressed. When they get a little older they need a quick saute. Cheers!
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Nice to hear from you, stranger!
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