I recently wrote an article about growing your own in 3 weeks focusing on the size of the garden and a variety of plants that can be harvested in 3 weeks time. But in my first blog I will focus on Pea Shoots.
The seeds that I use are bought dried peas from the supermarket at 31p for 250g it's fit for a gardener on a budget. Simply just push the dried peas into the soil around 1 cm deep and 1 cm apart. Water well and place on a sunny windowsill and watch it grow!
You can use Pea Shoots in a lot of dishes and even drinks! Why not try making a cocktail or chopping some into a stir fry or salad! Just remember to keep sowing seeds if you want a continuous harvest!
Here are 2 recipes that I wrote in my recent article. Experiment a little and see what you come up with!
Pea and Strawberry Daiquiri-
This is a delicious way to use pea shoots in a drink, the pea shoot puree can also be put into a martini to make a “Peatini” or with vodka to make “Pea Shooters”, experiment with it and you may be surprised as to what pea shoots go well with!
Pea Shoot Puree:
50g handfuls of pea shoots
100ml cold water
This is a delicious way to use pea shoots in a drink, the pea shoot puree can also be put into a martini to make a “Peatini” or with vodka to make “Pea Shooters”, experiment with it and you may be surprised as to what pea shoots go well with!
Pea Shoot Puree:
50g handfuls of pea shoots
100ml cold water
Method:
-To make a pea shoot puree, blend the pea shoots in a liquidizer with just enough water to make a puree.
Pea and Strawberry Daiquiri:
70 ml white rum
8 fresh strawberries + 1 strawberry halved to make garnish
2 tsp sugar
1 tbsp pea shoot puree
50 ml lime juice
Method:
- Place the strawberries, sugar, rum, pea shoot puree and lime juice into the base of a cocktail shaker and mash with the end of a clean rolling pin or mush with a fork.
- Place the lid onto the cocktail shaker and shake well
- Strain the mixture into a martini glass and garnish with half a strawberry
-To make a pea shoot puree, blend the pea shoots in a liquidizer with just enough water to make a puree.
Pea and Strawberry Daiquiri:
70 ml white rum
8 fresh strawberries + 1 strawberry halved to make garnish
2 tsp sugar
1 tbsp pea shoot puree
50 ml lime juice
Method:
- Place the strawberries, sugar, rum, pea shoot puree and lime juice into the base of a cocktail shaker and mash with the end of a clean rolling pin or mush with a fork.
- Place the lid onto the cocktail shaker and shake well
- Strain the mixture into a martini glass and garnish with half a strawberry
Pea shoot & Lettuce Soup with a Garlic Crustini- 
*This soup can also be turned into a Gazpacho by liquidising some stale bread into the soup serving it ice cold.
Soup:
1 tbs butter
Half a small onion, finely chopped
1 medium potato, chopped
1 garlic clove, finely chopped
400 ml vegetable stock
2 cups of finely shredded lettuce
1 cup of chopped pea shoots
100 ml milk
1/2tsp finely chopped mint leaves (optional)
A mint leaf to garnish (optional)
Salt and pepper
Crustini:
2 slices of fresh bread
1 clove garlic
Olive oil
To make the soup:
-Melt the butter in a large saucepan with a lid then add the onion, potato and garlic.
Add the stock, season and simmer for 20 minutes until the potato is tender.
-Add the lettuce and cook, covered for 2-3 minutes until the stock returns to the boil and the lettuces are semi wilted, then add the pea shoots and simmer for another minute.
-Liquidise then return to the pan with the milk, season and add the chopped mint. Garnish with a mint leaf. Season to taste.
To make the crustini:
- Heat a griddle pan on high heat
- Brush a little olive oil on both slices of bread on both sides
- Place on griddle the pan, leave it for 2 minutes on each side or until you get the chargrilled marks on both sides from the griddle.
- Rub the garlic clove on both slices of toast. Use as much or as little as you like.
*This soup can also be turned into a Gazpacho by liquidising some stale bread into the soup serving it ice cold.
Soup:
1 tbs butter
Half a small onion, finely chopped
1 medium potato, chopped
1 garlic clove, finely chopped
400 ml vegetable stock
2 cups of finely shredded lettuce
1 cup of chopped pea shoots
100 ml milk
1/2tsp finely chopped mint leaves (optional)
A mint leaf to garnish (optional)
Salt and pepper
Crustini:
2 slices of fresh bread
1 clove garlic
Olive oil
To make the soup:
-Melt the butter in a large saucepan with a lid then add the onion, potato and garlic.
Add the stock, season and simmer for 20 minutes until the potato is tender.
-Add the lettuce and cook, covered for 2-3 minutes until the stock returns to the boil and the lettuces are semi wilted, then add the pea shoots and simmer for another minute.
-Liquidise then return to the pan with the milk, season and add the chopped mint. Garnish with a mint leaf. Season to taste.
To make the crustini:
- Heat a griddle pan on high heat
- Brush a little olive oil on both slices of bread on both sides
- Place on griddle the pan, leave it for 2 minutes on each side or until you get the chargrilled marks on both sides from the griddle.
- Rub the garlic clove on both slices of toast. Use as much or as little as you like.
There are many other plants that can be harvested in 3 weeks including cress (which only takes 7-14 days), mixed salad (which if you get the right variety are cut and come again) and rocket.
