It was wonderful meeting some of you on Saturday while picking pea tendrils, hopefully we’ll meet more of you as the season goes on! When Gretta asked us if we wanted to come by and pick pea tendrils, Josh’s response was “sure!” mine was the same, but had a distinct undertone of I’ve never heard of them. I imagine many others had similar feelings—pea tendrils? Really?
Well I’ll tell you, this season is going to contain crops that are unusual or unheard of so why not start with one of these anomalies? (along with plenty you know and love, don’t you worry). Pea tendrils are the very tips of emerging pea plants, the newest part of the plant that is still reaching towards the sun with the sole aim of becoming a grown up, full blown pea plant. These tips, while immature, are very tender and can make a very delicious and impressive looking salad in a short amount of time.
- 2 Medium Carrots, washed, peeled
- 1 Apple, washed, peeled
- Enough pea tendrils to fill a quart bowl
- 1/4 c. honey
- 1/8 c. apple cider vinegar
- juice of 1/2 lemon
- 3/8 c. olive oil
- sea salt and fresh ground pepper to taste
This comes together very quickly, the only hard time I had was separating the pea tendrils, they had all clung to one another in transport! (I suppose that is what tendrils are meant to do…).
First, make the vinagrette, this gives the flavors time to meld a bit. Whisk the honey, vinegar, and lemon juice in a bowl until incorporated. Add olive oil and whisk vigorously to create an emulsion, add salt and pepper, set aside.
Once the carrots and apple are washed and peeled cut them up to resemble matchsticks, if you’d like you could shred the carrots, but make sure they are not too thin. I wouldn’t recommend shredding the apple, you’ll loose too much of it’s sweet juices that way. Gently wash the pea tendrils and combine with apple and carrots in a bowl. Whisk the vinaigrette briefly before adding enough to your taste, this recipe will most likely have some left over. Toss salad and serve!