For as much as scrapple may have saved me a few days ago, it’s greens that my body is really craving. We’ve been harvesting pea shoots for a few weeks now, and as a friend recently said, “if green had a taste, this would be it.” Yes, indeed.
It’s natural for our bodies to crave greens in the spring. The bitterness associated with lettuce and dandelion help our bodies purify after the winter’s requisite fat and protein filled meals. And while it did snow here in Vermont today, leaving us with sticky and snow-ball perfect snow, my body is fully in the swing of spring: asking for light meals, simple meals, green meals.
Pea shoots and micro-greens are the fastest greens to grow, and lettuce is just behind them. Just this evening, Edge came in from the greenhouse with a bag of freshly harvested lettuce mix from our salanova lettuce. In a few days, we’ll do our first restaurant harvest of the season, and (hopefully) the snow will have shifted to rain and bring April back to her senses (or maybe it’s all of us that have lost our senses?).
Whatever sense is out there, greens are here, and my body is rejoicing.
Last night, inspired by a friend’s potluck dish I had the pleasure of eating last week, I put together this simple springtime meal of sweet potatoes, millet, and pea shoots:
- Garlic, chopped
- Shallot, chopped
- Coconut oil
- Sweet Potato, cubed into 1″ pieces
- Lemon, 1 wedge
- Pea shoots
For the millet: combine water and millet (1 c millet to 2 c water will give you a drier, fluffy millet, and 3 c water will give you a wetter, more porridge-like consistency). Bring to a boil, then lower the heat to a simmer and cover until most of the water is absorbed. Let sit for a few minutes, then stir to fluff the grains.
For the veggies: melt coconut oil in a large saucepan and add chopped shallot, and cook for a few minutes until the shallot becomes translucent. Add chopped garlic and stir (ginger would also be great here). When garlic become aromatic, add in the sweet potato and mix to coat it with the oil. Cover, stirring occasionally so as not to burn the sweet potato. When the potatoes are tender, remove from heat and stir in the millet. Let the mixture cool.
When cool, toss in pea shoots and squeeze a wedge of lemon over the bowl. Adjust salt to taste. For an extra spring brightness, add a garnish of fresh parsley.
The flavors of the sweet potato and pea shoots are enough to make this simple meal stand alone. Sit back, close your eyes, and enjoy!