June 2, 2007

Mini Blueberry Tarts

People over at the PPK have finally begun to notice that I’m incapable of making a dessert that isn’t miniature. Mini apple pies, mini doughnuts, mini pineapple upside down cakes, mini layer cakes, mini cupcakes, and now mini tarts.

I just can’t help myself.

But who can resist a tiny dessert? Any sweet treat is even more appealing to me in a diminutive size. I also admit that I am completely in love with miniature utensils. If I see a mini pie plate, tart shell, or any other miniscule dish or pan and I’m wont to buy it.

This was my first attempt at a fruit tart and was I ever pleased. I made a lemon “cream” for the filling, and next I’m going to try a traditional lemon curd–well, as traditional is you can be without using eggs. Or butter. We’ll see how it goes.

The tart shells are whole wheat pastry flour, which is something I debated. I didn’t want a heavy or gritty crust, but something light, sweet and flakey. I couldn’t be happier with how it came out. I need to use whole wheat pastry flour more often. I definitely didn’t give it enough credit.

I glazed them with some violet jelly I found at the same market where I purchased the pea tendrils. When I got home I realized the the jelly I bought wasn’t set at all – it was really more like a violet glaze, even after refrigeration. What better use for it then? The light violet flavor really compliments the berries.

May 31, 2007

Pea Tendril and Daikon Noodle Salad

I just can’t wait for my CSA shares to start coming in, so yesterday I went to a farmers market in downtown Boston. My hopes were high, and I spent the entire train ride imagining all the fun greens and maybe even baby spring vegetables I’d bring home. When I arrived, the first tent was full of flowers. The next, herbs. Then there was a bread and pastry tent, some more herbs and flowers, and… that was it.

Where are my vegetables!

I milled around the short string of tents, walking up and down the line, desperately trying to find something other than impatiens and coffee cake. Then I started asking myself, “well, do I need a $25 two year old rosemary plant?” I wanted the answer to be yes, but I kept moving. Finally, tucked between chocolate mint and calla lilies was a huge basket of… leaves? Vines? I wasn’t sure what it was, but it looked like I could eat it. The sign said, “Organic Sweet Pea Tendrils – $3/box.”

I marched up and said, “I’ll take a box, please” as the man behind the table was trying to offer me a sample. “oh,” he said, “you’ll just buy some then?” He probably had spent most of the morning explaining what pea tendrils are and handing out samples to convince people that they really are tasty and you really should eat them. But not me! I’m used to buying mysterious vegetables.

I have a bit of an addiction to trying new and interesting greens. I had no idea, of course, that you could eat pea tendrils. I had no clue as to what they tasted like, but I didn’t care! I wanted a box of that leafy mass he was standing behind; I’d figure out the details later. Of course, as soon as I got home I spent an hour googling them, all the while wishing I had asked a few questions when I bought them.

So here’s what I found out: they are usually lightly stir fried in Chinese cooking, but I think that pertains to pea tendrils that are a bit older and sturdier than the ones I bought. The tendrils I came home with were very delicate, almost the same texture as the clover you have growing in your lawn but with crisper stems. I had no desire to cook them at all, so I whipped up this salad. I did keep the asian flavors, though, by using daikon radish and a sesame soy dressing.

I hope I find them again before spring is over. They are deliciously crisp and sweet, and they taste like peas! Their texture is nice balance between the soft leaves and the thin crispy stems. They don’t keep well, so if you find them at a farmers market or elsewhere, be prepared to eat them that day. I hear you can even grow them yourself quite easily, even indoors.

In short, I’m in love with pea tendrils. You should be, too.