Spotlights: Pea Greens & Portobellos

We are pretty excited to get pea greens from Allen Farms this week, as well as beautiful portobello mushrooms from NorthStar Farm.

You don't want to let these beauties go to waste in your fridge, so here is what you need to know:

Pea Greens

Storage: Like kale and lettuce, pea greens should be stored in a loose bag in the crisper/vegetable drawer of your fridge. As divine as it may taste, this delicate green spoils quickly, so it should be eaten within 1-2 days.

Flavor: Mild but bright with the sweetness of sugar snap peas.

Preparation: Both the stems and leaves are edible. Pea greens are arguably best eaten raw by adding it to salads and sandwiches. They are also delicious sautéed with olive oil, garlic, and shallots or onions (if you prefer recipes, you can find one here).

Nutrition: Packed with extraordinary amounts of vitamins A and C. Also rich in vitamins B6, E, K, riboflavin, and folate.

Portobello Mushrooms

Storage: Store in the fridge in a paper bag- not plastic, as a plastic bag would retain too much moisture- for up to 5-6 days. If it's a busy week for you, quickly sautée the whole mushroom head and freeze it in an airtight contained. Cooking it this way can extend its life a couple of months.

Flavor: While similar to more common mushrooms, portobellos have a slightly more intense flavor and a denser, "meatier" texture.

Preparation: Begin by quickly rinsing or very lightly wiping the mushroom. Some recommend skipping the washing process entirely as the smallest bit of water could drown the porous mushroom. Portobello mushrooms are so versatile that you can do just about anything with it: sautee it, grill it, roast it, stir-fry it, chop it up, or keep it whole. You can add it to salads, pizzas, pastas, sandwiches, burgers (as the bun or the patty), or soup. The key factor: portobellos become firmer and "meatier" the longer it is cooked as the moisture evaporates. Gourmet Sleuth recommends the following:
  • Basic Grilled Portobello: Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through.
  • Oven Roast: Brush Portobellos with oil. Place on a baking sheet cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.
  • Sauté: In a skillet, cook sliced, chopped or whole mushrooms in a little oil or butter over medium-high heat, stirring or turning until tender, about 5 to 6 minutes. Other ingredients such as onions, peppers, and garlic, can be cooked along with the mushrooms. Season with your favorite herbs or spices.
Nutrition: Rich in riboflavin (B2) and potassium (K). Portobellos are also naturally fat-free

Image sources: pea greens [link], portobello mushrooms [link]


Post a Comment

newer post older post