I was thrilled to see the Briarcliff Indoor Farmers’ Market back this year. Last Saturday I stopped by and bought ingredients for lunch: pea shoots, mushrooms, and Brussels sprouts. I’d never had pea shoots before, but they’re the delicate stalks and tendrils from pea plants. You can eat them raw, like a salad, and they taste like young, fresh peas. We used the pea shoots as a salad base, and then put a mix of wild mushrooms, sauteed in olive oil, on top. Roasted Brussels sprouts went on the side. You can’t help but feel good when you eat a meal like this. Each bite is like a bit of vegetable essence, exactly as that vegetable is supposed to taste on its best day. I am looking forward to many more meals like this this winter.
It’s amazing how much easier access to local produce has become in the past few years. I feel lucky to have so many great local options when my CSA is out of season.