Collaboration not competition
Instead of competing, we believe our community is better served through collaboration with other great local businesses. We're thrilled to partner with Duncan Farms, Huntsville's local permaculture based farm. Since there are so many of you, we wanted to dedicate a page to the micros in this week's basket!
Pea shoots
Pea shoots are an excellent source of protein. In nutrition testing, pea shoots showed a high content of vitamins C, E and A, potassium and phosphorous compared to other ready-to-eat green leafy vegetables. Pea tendrils are also excellent for pregnant women and young mothers as they are high in folate.
Microgreens are essentially young plants. Microgreens have been found to be up to 40 times more nutritious than their mature counterparts! Numerous studies have shown the increased benefits of incorporating microgreens into a daily diet. Interested in seeing the proof?
Microgreens are essentially young plants. Microgreens have been found to be up to 40 times more nutritious than their mature counterparts! Numerous studies have shown the increased benefits of incorporating microgreens into a daily diet. Interested in seeing the proof?
How to care for your microgreens
Main highlights:
- Keep your micros on the counter in a flat dish with water in the bottom
- Water micros each day or every other day
- Water your micros from underneath only, never from above (this will cause mold)
- The white hairs at the beginning of the pad are NOT mold, they are the beginning of the root system
- To harvest, cut above the root line
recipes
Not quite sure what to do with your greens? We have tons of recipes for broccoli microgreens!
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CRISPY TOFU AND PEA SHOOT SALAD
Photo and Recipe by Madison Vegan Eats
Ingredients:
Instructions: Crispy Tofu Preheat oven to 400 degrees. Unwrap tofu, drain, press and cut into cubes. In a medium sized bowl, combine arrowroot and almond floor. In another bowl, whisk together breaded crumbs, nutritional yeast, paprika, cumin, garlic powder, onion powder, pepper and salt. Toss the tofu in the flour mix, then just egg and last breaded crumbs mix. Place tofu cubes on a cooking tray covered with non-stick foil or parchment paper. Bake for 30 minutes Salad: Mix arugula and pea shoots. Toss with lemon juice and olive oil. Sprinkle with salt and pepper to taste. Top with tomatoes, red onions, and crispy tofu. |
LEMON PASTA WITH PARMESAN AND PEA SHOOTS
Ingredients
Instructions: If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!) Cook spaghetti in very salty water until al dente. Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup). Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese. Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly. Taste pasta and add a pinch of kosher salt to taste. Top pasta with additional parmesan cheese for garnish and serve immediately. |