HOW TO CHOOSE:
Pea shoots are so fresh and delicate they have a very short shelf life. If you’re buying them in a plastic bag, choose ones that look perky and crisp. The best, though, is to buy them as they sell them at Mix Gardens in Healdsburg, where you snip them yourself.
HOW TO USE:
Pea shoots are best either mixed raw into salads or, my favorite, quickly sauteed in olive oil with a generous amount of grated garlic. Simply finish with a sprinkle of salt and a grind of pepper. Their delicate nature goes well with mild white fish like sole and halibut.
HOW TO PAIR:
The acidity of our Sauvignon Blanc plays up the bright “green” flavors of the pea shoots.