Tangled up in green
Wow…what a difference a month makes around here. Saturday’s market was overflowing with fresh, local produce. We purchased tender mushrooms, fresh and fragrant basil, strawberries, and black raspberries. We picked up our order from Willow Creek Farm and chatted with Tony Renger about corn and soybean prices and ethanol. We were headed out when I realized I hadn’t bought any of the beautiful spring onions…their pungent aroma lingered in the air as we walked past stalls piled high with red and white varieties. I dashed back to get some and also spied these curly, spiral delights of pea tendrils. I had to have them but I wasn’t sure what to do with them.
As dinner time approached I did a quick online search and found that they are commonly used in Asian cuisine…quickly stir fried. Perfect… those spring onions just needed a brief dance in a pan to bring out their full sweetness, and the mushrooms would lead off and add a nice warm flavor note.
The pork chops were rubbed with minced garlic, ginger juice, and soy sauce and grilled (honestly, grilled a bit past perfection as our grill went inferno for a bit). The tangle of pea tendrils and their supporting cast made a nice nest for the pork chop…of course it only rested for a moment, just long enough for this photo, then it was devoured. The pea pods tasted green, the mushrooms prevented it from becoming too green, and the onions and basil added a punch. A success!
Have you seen any unusual items at your local market? How did you prepare them?
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8 Responses to “Tangled up in green”
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Wow, those things are really pretty. I don’t think I’ve seen them before. I like the way you used them too- you can’t go wrong with oriental-style pork.
Lovely looking meal! I haven’t yet seen these at the markets, but if I ever do, I will leap upon them!
I was happy to find fresh dates in the markets here; I can’t recommend highly enough these delightful fruits when still golden, crisp and crunchy.
Ros, you’re right it is hard to mess up good pork. Overcooking it was truly a sin.
kiriel, Fresh dates…wow! I saw them at Harrod’s when I was in London but they were too expensive to try…I can’t imagine what they taste like…do they taste datey?
Well, I don’t know if squash blossoms count as unusual, but they’re certainly unfamiliar to me! I’ve never seen them in person before, so when I saw them this afternoon…
I got five of them, and immediately cracked open the cookbooks. Havin rejected frittata and quesadillas (because we made similar things recently), I settled on “Poached Squash Blossoms with Ricotta and Sage” from A Year in a Vegetarian Kitchen. Dinner’s in 30 minutes, so I’d better get cooking!
wow, i love the first photo….one of my fav vegetables are pea tenders.
Interesting, I’m always amazed when I find something new that I can eat. I’m sure the pea tendrils were wonderful. What a great way to celebrates peas one more time before they’re all done.
As for fresh dates, we got them from our CSA a few times; they are to die for. Candy from a tree pretty much describes them. Sweet, chewy, and nothing like the syrup packed dates you can get in the store.
Hi Vanessa,
I have tagged you for a meme ! Hope you will do it!
jennifer, I love squash blossoms stuffed with goat cheese and pan fried.
steamy, thank you so much.
jef, our celebration of peas is short-lived here.