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Shoots are the nutritious baby greens of plants such as peas, sunflowers and radishes and are used for salad greens, sandwich toppers, and garnishes for soups and cooked dishes. We grow them in rich organic compost for maximum flavor and nutrition. They are crisp, tender and delicious. We grow sunflower, pea and radish shoots all winter long on the farm. The sunflower shoots deliver an earthy nutty flavor, the radish shoots add some spice, and the pea shoots are mild and delicious. A great treat when there is little green to eat! Store in a sealed plastic bag in your crisper drawer for 3-4 days.
In order to distinguish between the more green and lush soil-grown sprout varieties, we have decided to refer to them from now on as shoots. This week's mix is made up of the cut seedlings of sunflower and radish. We will also mix in pea and buckwheat as the season progresses. These shoots can be used in place of greens in a salad and are awesome on sandwiches and in wraps. I particularly like them with hummus, as well as egg salad. Rinse and drain just before use. Keep in the crisper drawer of your fridge.
Some people call these sprouts, but we like to call them shoots to distinguish them from the more common and less hardy sprouts like alfalfa. Today's shoots are a mix of sunflower, daikon radish and pea seedlings. They make an excellent stand-in for greens during the winter months in Vermont. We grow them in a sprout room, with artificial light, in our headhouse (connected to our heated greenhouse). Sprinkle them with cheese and toss them with salt, pepper and dressing for a green treat. Store shoots in your crisper drawer, where they'll keep through the weekend.
These are our exciting, first new growth of the season, radish sprouts. Enjoy the first taste of spring! Keep these in the crisper drawer of your fridge.