Yes! I have done it! I have successfully grown micro green pea shoots! I cut my first 2 oz beautiful bunch and took them to my mom.
I will have more for sale this Saturday January 19th at the Travelling Rainbow Market located at Holy Trinity Anglican Church in Grand Forks from 10am-2pm.
Micro greens are a great way to bulk up on nutrients during the winter months. Grown local and organically these babies pack a big nutritional punch and are super yummy too.
Ditching the imported greens from the grocery store is one way to tackle climate change! Instead opt to support local and try something different on your sandwiches and in your salads.
Check out the recipe we are cooking with:
SIMPLE LEMON PASTA WITH PARMESAN AND PEA SHOOTS
A simple weeknight lemon pasta recipe with pea shoots and an easy lemon sauce.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: Serves 4
2 heaping cups fresh pea shoots or pea tendrils
Zest of 1 large lemon
1/4 cup lemon juice
1/3 cup good-quality extra virgin olive oil
1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)
Fresh ground black pepper, to taste
1/2 lb. spaghetti
1/2 cup pasta water (reserved from when you cook the spaghetti)
Kosher salt, to taste
If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.
In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!)
Cook spaghetti in very salty water until al dente.
Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
Taste pasta and add a pinch of kosher salt to taste.
Top pasta with additional parmesan cheese for garnish and serve immediately.