Adirondack Spring Roll
Vietnamese Inspired Spring Roll with a
Cilantro-Ginger Sauce
By Tammy Loewy & Wynde Kate Reece
Photos by Jessica Chavilier
LostintheValleyPhotography.com
M
ost of us in the North Country can attribute our introduc-
tion to pea shoots to Fledging Crow Vegetables. I can still
recall the first time Ian and Lucas showed up at Green
Goddess with a bag from their first crop, in the spring of 2009. Excit-
edly, I shoved a handful in my mouth and began to chew…and chew,
and chew. Finally, I inconspicuously deposited the green ball of fiber
left after I couldn't chew any more into the garbage can behind the
register. Even though they tasted delicious, I had no idea how I was
going to sell this inedible vegetable to our customers. Luckily, the next
batch they harvested was easy to eat, as tender as could be, and I've
been a loyal consumer of copious amounts of pea shoots ever since.
As a home gardener, I've made the same mistake and harvested my
36 Spring 2015 LOCALadk Magazine
