Perhaps you have heard all the seasonal hype regarding fiddleheads and ramps. Personally, I don't know what all the hooey is about. Weeds with good PR, I say. I would much rather hold out for asparagus and green onions.
However, should you ever stumble across some fresh (the operative word) pea tendrils, please take my advice and try some.
I haven't seen them out in the field, only when they have been picked and brought out to the farm, so I can't for certain say that they are the shoots that come from the pea crops or some other part (I've got to get out there to see them). All I can say is, they are sublime when prepared as below.
Rinse pea tendrils well. I will someday post a long, overblown tirade on the importance of washing all produce; not because of the chemicals and pesticides as everyone immediately conjures up (and absolutely an important concern), but because of the fact that everything is out there for the general public to rub their germy little hands all over. Horror stories abound. But I digress.
Heat 2-3 tablespoons of good olive oil in a skillet. Toss in the rinsed and dried tendrils in the pan and saute until they are somewhat wilted and a very vibrant green. Salt, pepper, and a squeeze of fresh lemon juice. The taste gives me the giddy feeling that Spring is finally here, all shiny and green with more edible delights on the way. Enjoy!
And I would be completely remiss if I didn't credit this dish to Guida Ponte, one of the wonderful chefs at the farm. Walk out on a non-manicured to the inch lawn with Guida and she's bound to bend over and pick something up and say, "you can eat this!" "It's very good!"