It’s April and it’s time to discuss our next in-season vegetable: Pea Shoots in Massachusetts! That’s right- you can eat those springy green curlicues on the stem of a pea plant.
Sound strange? Well, it’s time to try something new! (Don’t live in Massachusetts? Check out our post “Spring Forward: Eating Fruits and Veggies in Season” to find out what’s in season in your state.) There are actually a whole variety of plant shoots that are deliciously edible: asparagus, sweet potato vine, ostrich fern fiddleheads and bamboo are only a few examples.
What should you know about pea shoots (also known as pea tendrils and pea greens)?
With a whopping high of 44 degrees, it is a beautiful day in Worcester, Massachusetts (we like to celebrate spring fashionably late in New England). As a token to one of my favorite vegetables that is just coming into season, I decided to post this tantalizing recipe for Slow Cooker Spinach and Artichoke Dip by Chung-Ah on her blog: Damn Delicious. GUESS it’s time for me to scuttle down to my friend Becky’s room and borrow her crock-pot… this recipe looks like a must-try. I personally love to put leftover spinach and artichoke dip in a tortilla to make a good quesadilla, but if you have a fresh batch of this it will make a great alternative to your ordinary potato-chips-and-dip appetizer at your next party. The best part? According to Whole Story, the Whole Foods Market blog, nearly 100% of the artichokes consumed in the United States are grown in California! If you give this recipe a try, let me know what you think! I can’t wait to test this recipe out.
*In the seventh grade I had to read this poem called “Ode To an Artichoke” by Pablo Neruda (hence the title).
Meat production is a major contributor to carbon emissions. By reducing your meat consumption to one serving a day and replacing it with other sources of protein– beans, nuts, tofu, etc. — you can shrink your carbon footprint! Who knew that could be so simple? (More to come on the actual statistics behind meat, fish, and vegetable production in the near future).
If you’re looking to eat vegetarian one night look no further than your kitchen cabinet– I’m sure you have everything you need.
Here’s how it works:
Grab your two favorite vegetables, one medium tomato, ajar of tomato sauce, a bag of spinach, a box of lasagna noodles, a container of low-fat ricotta cheese, and a bag of your favorite shredded cheese (i.e. cheddar or mozzarella)