Today I picked up another order from Conway Locally Grown, a wonderful variation on CSAs. My father is visiting us, so I went crazy and ordered all sorts of things I ordinarily wouldn’t have, including an emu egg. Yes, I’ll be blogging about that later this weekend or early next week. Among the things I ordered were snow pea tendrils. I confess that I knew nothing about them except that they sounded tasty. Oh, my stars, they are! I made an Asian-inspired meal with lime-ginger salmon; coconut-milk-infused stir-fried vegetables including spicy carrots, shitakes (also from Conway Locally Grown), and yard-long beans (frozen, from our garden) with red-peter pepper, leeks, and garlic; and peanut-sesame soba noodles. I tossed the snow pea tendrils in the noodles and then added more tendrils to top the noodles. I couldn’t stop myself from getting even more tendrils to add to the noodles as I ate.
Snow pea tendrils taste like peas but are so much more delicate and fresh tasting. They smell like sweet clover. They crunch like sprouts. You can eat them fresh like we did or stir-fried very briefly. If you haven’t tried these yet, you should! I know I’ll be planting extra snow peas to be able to have home grown tendrils–although I can’t imagine how they could be any better than the ones I got today.