Thank you for Pea Shoots.
Thank you for everything really, but pea shoots are so super-fantastic that I bought four fat bunches today, understanding that they only stay fresh for a few days and I can only eat 1/2 bunch per meal and that's QUITE a dish....
I am storing them in dishes full of water in the fridge, making sure it's not so cold that they get icy, but cold enough so that they are shapely and crisp...
I made a simple dressing using a Meyer Lemon from the backyard, pairing it with olive oil, sea salt and a dash of maple syrup to cut the acid.
If I had been less desperate I would have taken the time to mince some shallots and mix them into the dressing, but I couldn't wait.
It was divine.
Spring is chugging into Northern California, despite the snow in the hills and the endless rain...
if you can get your hands on pea shoots wherever you are
(San Mateo Farmer's Market and SF Ferry Building Farmer's Market up here)
by all means, devour them ceaselessly.