Life is good. I went on a great bike ride this weekend. Spent time at a park and felt the warmth of the sun. I also picked up my first CSA share of produce from La Nay Ferme in Provo.
I received a large and small bag of mixed baby spring greens, including nine varieties of lettuce (tango, rouge d’hiver, ridge line, flame, crisp mint, antago and more.), mizuna and purple mizuna, arugula and sorrel. A bundle of radishes, bundle of green onions, a small tasting of strawberries, a pot of microgreens with pea shoots and amaranth and last but certainly not least an Asian salad dressing made by Heirloom Restaurant Group (not shown). Isn't it all so lovely?
I still can't get used to strawberries in Utah? So little. So fun. So delicious. My approach this week is to eat everything raw. Less time in the kitchen. I'm going to save the heat for next week. And food this fresh is perfect raw. The strawberries are quickly disappearing.
I've enjoyed many a salad like this one here. Sunday evening my husband grilled up some marinated flank steak to enjoy with this lovely salad.
The Asian dressing by Heirloom Restaurant Group went great on our salad and with our meal. The pea shoots and radishes were sprinkled (not bathed) in the salad dressing and I was happy that La Nay gave me pea shoots and an Asian dressing in the same week. They were a great match.
The real star of this week's share (besides the distinctly fresh and flavorful lettuce) were the microgreen pea shoots. So crisp, full of texture and abundant in pea flavor. Honestly, it's as if your mind plays tricks on you. You think you are eating a full-size pea. All the flavor is there. And better yet, microgreens are bursting with nutrients.
I wanted to create a small bite that focused on the pea shoots. I'm in love with appetizers so I went the crostini route. Four simple ingredients make for one delicious summer crostini. Next time you have pea shoots, make this for your friends and family. The bright earthiness of the pea shoots combined with the creaminess of the bleu cheese and sweetness of the radishes make a delightful snack or pre-course to any meal.
Do you participate in Community Supported Agriculture (CSA) in your town? If you are living in Utah County, I highly recommend joining La Nay Ferme.
Bleu Cheese, Radish and Pea Shoot Crostini
Bleu cheese (I opted for sweet variety as opposed to a musty one.)
Cut baguette into desired thickness and set aside. Slice radishes paper thin, cut pea shoots the same length as your baguette and crumble 3-4 small chunks of bleu cheese for each baguette. Place on bread slices and serve.
*No amounts are given here as it depends on how many you want to serve. I used two small tubular radishes for about 6 crostini slices. You may also toast your baguette before topping with vegetables and cheese.
Other recipes and posts you may like:
Three Green Lettuce Salad with White Turnips
Mandarin Orange and Almond Salad from The Melting Pot
The Best Dill Potato Salad Recipe
La Nay Ferme: A New CSA in Provo, Utah