Oh, San Francisco is a marvelous place for food! The good natured seasons offer a wild and rainbow bounty. The farmers markets are decadent! At the Marin Country Mart Farmers Market, we gorged on oysters, freshly smoked wild atlantic salmon, and reaped sackfuls of fresh fruit, vegetables, and a gigantic brioche. I was most excited about the pea shoots, since back east the insects had feasted on my peas.
Pea shoots are the very tippy top tendrils of the pea plant’s vines. Harvest them before the peas emerge from the flowers. They are beautiful raw, or lightly wilted. Try this recipe tossed with spaghetti, and add some arugula for good measure.
Wilted Pea Shoots with Wild Mustard Flowers
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 big servings
- Olive oil – 4 tablespoons
- Garlic – 2 cloves garlic
- Cherry tomatoes – About 10 cherry tomatoes, halved
- Sea salt – 1/4 teaspoon
- Pea shoots – About 5 stuffed cups of pea shoots
- Mustard flower – About 10 stems of wild mustard flower, flowers snipped off
- In a large saucepan, heat the olive oil over medium-high. It will seem like a lot of olive oil, but trust me, you want it!
- Add the garlic and sizzle for about 2 minutes.
- Add the tomatoes and lightly crush them with a spatula.
- Add the sea salt, and let the garlic and tomatoes simmer for about 5 minutes.
- Add the pea shoots and toss briefly before removing the pan from the heat.
- Immediately serve onto plates, and top with a generous handful of mustard flowers