LOCALadk Magazine

pea shoots too late. If you decide to grow your own and think they've gone past their tender prime, you can always harvest the tops and leave the tougher lower parts for your chickens or the compost pile. It's important to note that you need to purchase seeds that are spe- cific to growing the shoots and not the peas. I contacted High Mowing Organic Seeds in Wolcott, Vermont to inquire about the difference between pea shoot seeds and regular peas. Their response was that the seeds for pea shoots are a cover crop variety, grown for excellent germination rates, nutrient density, and vibrant, tender sprouts; not for the peas themselves. Growing pea shoots is a great activity to do with children, who love to pick and eat them straight from the garden bed. The nutritional benefits of pea shoots are many, so I'll just list a few. First, the shoots are rich in chlorophyll, which is needed to keep our blood healthy, and to carry oxygen to our cells. They are an excellent source of Vitamins A and C and the B-vitamin Folic Acid, plus magne- sium and an abundance of trace minerals, depending on the nutrient content of the soil where they are grown. They offer a source of easily digestible protein and are high in fiber. Taste one and you'll notice a natural sweetness and mild pea flavor to go with the delicate crunch. The recipe below highlights pea shoots in a spring roll, with a zesty dipping sauce of fresh turmeric and ginger. Both are liver-cleansing roots that offer a powerful punch of antioxidant, anti-inflammatory and digestive benefits. We hope you find our Spring Rolls seasonally appropriate and fun to make. Happy rollin'! Let's Get Started This recipe is technically a fresh spring roll or summer roll The Sauce - blend all ingredients in a blender until smooth The Roll - Take your rice wraps, a clean dish towel and a large sauté pan (large enough to fit the rice wrap in) Add hot water to the sauté pan - not too hot - you will be putting your hands in this water Form an assembly line - wraps, hot water, towel, spring roll ingredients, plate for your rolls Put one wrap in the water, let sit until not crispy anymore. Place the wrap on your towel. Put all of your ingredients in the middle of the wrap. Wrap the bottom over all the ingredients. Fold in the sides and roll up the rest of the wrap. Repeat until you use up all of your ingredients. Serve with cilantro sauce and a local ginger beer from Ausable Brewing Company. 1/2 cup pea shoots 1/2 cup shredded cabbage 1/4 cup thinly sliced carrots 1/4 cup sliced scallions 1/4 cup thinly sliced cucumber 1/4 lb sliced seitan or cooked, shredded chicken 1 package of rice wraps 1/4 bunch cilantro 2 cloves garlic 1/4" piece of ginger 1/4" piece of fresh turmeric (1/4 teaspoon ground) 2 Tablespoon lime juice 1 Tablespoon sugar 1/2 teaspoon salt 4 Tablespoon water The Roll The Sauce Spring 2015 LOCALadk Magazine 37 LOCALadk

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