No. 347: Passover & Easter Menus, Fun Falafel with Limey Slaw & Sauce, Farm Stand Salads
Plus: A photo essay — milling flour and baking bread at Beetlebung Farm
🌱 Spring Slaws & Shoots
On my farm-stand travels last week, I found fresh pea shoots at both Ghost Island Farm and Morning Glory. Fun to see the tomato seedlings at Ghost Island, too. Needless to say, I came home with fresh pea shoots, because they are so darn pretty and spring-y that they spiff anything up. While I was at Morning Glory, I nabbed some really nice looking Napa cabbage and a package of (shelled) edamame.
I don’t often buy edamame, but they were sitting right there next to my favorite hummus, so into my basket they went. I wish I were the kind of person who sat around snacking on edamame, because they are really nutritious – packed with protein and rich in B vitamins. But I think if they’re in my fridge, I might add them to salads and grain dishes more often. With their firm texture and mildly sweet flavor, they’d stand up well to a bracing ginger vinaigrette or be a nice addition to a crisp slaw.
