Ever stand in the garden and eat raw, freshly hulled English peas? That is how these small tender pea shoot tendrils taste. Eat them plain, on top of your entree, or in salads or sandwiches.
1 1/2 Pint
Ever stand in the garden and eat raw, freshly hulled English peas? That is how these small tender pea shoot tendrils taste.
All of the greens I purchased are really great tasting and very good quality ❤️
What a great way to keep something green on hand. These pea tendrils are so fresh that they last for a week or more in the fridge and are ready just when you need something crisp and green to add to a salad.
I've used these in salad, of course, but also a rice and veggie dish. I didn't cook them, just scattered them over the top before serving. These greens are too tangy for me straight, but, yummm as accent.
Having a nice meal of collards and cornbread today! Beautiful young leaves cooked in some chicken bone broth. So good!
Both the pea shoots and the spicy salad mix are SO fresh! You can taste that they were just picked and not HEB stuff that's stale before it gets to you. What a treat.
What a fresh, delicious big bunch of kale! I lightly steamed, after chopping, with a bit of ghee, pink salt and Bragg's at the end. Even Adora, the dachshund likes it! 💗
All the greens Sherri and Xander grow are wonderful. I made some stuffed collard green leaves, like cabbage rolls, and they were delish!
Beautiful greens so clean and fresh. I love all the fresh produce that I buy from Real Foods Farm. They stay fresh so long that I don't have to worry about cooking them right away.
I have been using the micro greens on my avocado toast. Toasted sourdough, mashed avocado with sea salt and red pepper flakes, topped with fresh micro