1. 

   gracie
   

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   Some time ago I asked where to buy pea vines. I'd had them in a recipe at a Tom Douglas fund rasier, as I recall.(can't find it in his book) The food market in the plaza at City Hall (every Tuesday) had them. Now I can't remember how to prepare them or what to do with them! Any ideas from all you excellent cooks out there?

   Posted 11 months ago #
2. 

   Westcoastmom
   

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   You can find them at the Farmers Market on Sunday in Ballard. And today I happened to see them at Ballard Market.

   I cook them by removing the though stems and the tendrils. I saute them on high heat in a wok, with oil and lots of gralic, season to tasted with salt. They shrink to nothing just like cooked spinach so make sure you purchase more than you think you need.

   Posted 10 months ago #
3. 

   gracie
   

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   Sounds good. The tendrils aren't good? These also have flowers on them but don't think I'll be eating them. Good to know about Ballard Farmer's & Ballard Market. Thanks.

   Posted 10 months ago #
4. 

   Apple
   

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   Throw them in risotto with asparagus and a bit of bacon. I am not picky about removing the tendrils. They are simple to grow on your own. I plant my peas twice as crowded as they are supposed to be and eat the peas shoots when they are small as I thin them.

   Posted 10 months ago #
5. 

   gracie
   

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   Unfortunately trying to low carb it and I LOVE risotto. I just made a "healthy" wrap & used the leaves & some of the tendrils instead of lettuce. Really fresh tasting.
   Do you eat the flowers?

   Posted 10 months ago #
6. 

   Westcoastmom
   

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   No, I don't eat the flower or the tendrils because they are often bitter. You can also find them at any of your local Asian markets.

   Posted 10 months ago #
7. 

   gracie
   

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   Westcoast - love your avatar!!!!

   Posted 10 months ago #
8. 

   calliope
   

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   last summer i made a "pea shoot pesto" with almonds, pea shoots, parmasean and olive oil. i ate it on bread, and pasta (not low carb). they're also good in salads.

   Posted 10 months ago #
9. 

   gracie
   

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   I could use that pesto, I suppose, for veggie dip or on my whole 1/4 cup of pasta or rice (oh joy - 1/4 cup)

   Posted 10 months ago #

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