In this week's CSA we are featuring a unique and delicious veggie - the microgreen produced by Peko Farms in Omaha, NE. Their passion for the microgreen is evident in their beautiful greens and their wealth of knowledge on this lovable micro food. They currently serve Omaha and Lincoln.
Visit their website to learn more: https://www.pekofarms.com/
Here are tidbits from their website to get a taste of who they are and why they love Microgreens and why YOU will love the Pea Shoots Microgreens in this week's No More Empty Pots Community Harvest CSA:
"Peko Farms was established with a goal in mind: provide fresh, organic, and gorgeous veggies to everyone...kids included. Why "Peko"? Peko - In Estonian and Finnish mythology, Peko is a god of crops and is also revered as a national hero and king.
We only buy seeds from organic vendors. We only use soil that has the highest standards without additives. And that's it - seeds, soil, water, light.
Why Are Microgreens So Awesome?
Here’s why microgreens deserve a spot on your plate:
- Nutrient Ninjas: Microgreens can have up to 40 times more nutrients than their grown-up counterparts. That means a small handful is like eating a whole salad’s worth of vitamins!
- Vitamin Vault: They’re loaded with vitamins A, C, E, and K, plus minerals like iron, potassium, magnesium, and zinc.
- Antioxidant Army: Microgreens are bursting with antioxidants and polyphenols, which help fight off nasty free radicals and keep your body in tip-top shape.
- Fiber Friends: Thanks to their fiber content, microgreens help keep your digestion running smoothly and support a happy gut.
- Heart Helpers: Some microgreens, like red cabbage, have been shown to lower LDL (“bad”) cholesterol and help keep blood pressure in check.
- Cancer Crusaders: Especially broccoli microgreens, which are loaded with sulforaphane-a compound being studied for its cancer-fighting potential."
Recipe from Tufts University's New Entry Program
World PEAS Salad with Balsamic Mushrooms
Ingredients
- 1/2 bag (about 2 cups) pea tendrils
- 1 cup pea shoots (Microgreens)
- 1 bag salad mix
- 1 cup peas
- 1 cup mushrooms, chopped
- Balsamic vinegar
- Olive oil
- Salad dressing of choice
Directions
Wash pea tendrils, pea shoots and salad mix (or lettuce) thoroughly and drain. Roughly chop or tear pea tendrils into bite-size pieces. Mix pea tendrils, pea shoots and salad mix in a serving bowl.
If using fresh peas, shell and discard the pods. Drop peas into a pot of boiling water and boil uncovered for 2-3 minutes or until done.
Meanwhile, warm some olive oil in a pan or skillet on medium heat. Add the chopped mushrooms of your choosing (shiitakes or baby bellas recommended) and a small amount of balsamic vinegar. Sautee until mushrooms are soft and coated in a light balsamic glaze.
Drain the peas and remove mushrooms from heat. Add to the bowl with pea tendrils, pea shoots and salad mix. Serve with dressing of choice.
Visit their website for more: https://nesfp.nutrition.tufts.edu/world-peas-food-hub/world-peas-csa/produce-recipes/world-peas-salad-balsamic-mushrooms
