This blog has moved to www.chardetc.com. See you there. :)
What a delight it was to drive up to Elderslie Farm yesterday and see several folks there, admiring the beautifully displayed produce and picking up their farm shares! George and Alexis could've set their goods out on plastic tables, in plastic bins, and it would've tasted just as good, but they have chosen to make everything as beautiful as possible, which really does add to the experience. George has crafted tables and crates out of the wood he cut down and milled, and they are just beautiful. The delightful Elderslie logo adorns the crates, and now their new shirts (white button-down, mind you, not just t-shirts!).
But I digress. Yesterday's farm share included Swiss chard, radishes, green onions, broccoli florets, Rubicon Chinese cabbage and pea shoots (a particular favorite!). I laid everything on the island and admired it all for a minute, then decided to start with the pea shoots.
I nibbled one little shoot raw, and of course it was tasty just as is, and would be wonderful added to a salad.
I was in the mood for a little snack, though, so I popped a slice of a good Ciabatta into the toaster oven, then sautéed a handful of pea shoots in olive oil for less than a minute. I topped the toast with Bucherondine goat cheese and laid the pea shoots on top, then drizzled some good extra virgin olive oil on it. YUM. Next time I'll take the time to toss a bit of garlic or shallot into the olive oil and saute it a few seconds before adding the pea shoots. I will also loosely chop the pea shoots to make it easier to eat. :)
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