Shoots, Greens & 'Shrooms

Is there anything better than fresh greens in the spring after a long winter of nothing leafy from the farm? Ok....so maybe the first ripe tomato of summer is equally as exciting....or the deep rich sweet taste of roasted
winter squash in the fall....and then there's that blueberry pie full of juicy purple deliciousness....but spring greens are pretty high up on the list.  The Wednesday farmer's market in Chattanooga is back in full swing and the gettin' is good right now. Dinner tonight was delicious, quick, easy and almost all local. I picked up some pea shoots (my 14 year old son asked me to please NOT call them pea tendrils because it sounded like tentacles) from Williams Island Farm, some fresh beautiful spinach from Sequatchie Cove Farm, some Shiitake mushrooms from Crabtree Farms and some fresh milled grits from Riverview Farms. Spring food has so much flavor it doesn't need much seasoning- especially those crisp sweet pea shoots!

Shoots, Greens & 'Shrooms

I sauteed the shiitakes with a couple of cloves of garlic in olive oil, added in the pea tendrils and spinach at the last minute (it only takes them a couple of minutes to wilt down to perfection). Added a couple of splashes of tamari and some cracked black pepper. I cooked the grits in water and added a bit of half & half after they were done for some richness. I served the greens & shrooms over my grits and topped with a little shaved parmesan and some cracked black pepper. We also had some left-over black beans in the fridge (with Sequatchie Farm sausage) that we added on the side. This dish would also be delicious topped with a poached egg. It was some kind of yum.

Thank you farmers for a spectacular and nourishing meal!

Search for a farmer's market near you here: http://www.localharvest.org/