Lammas, or Lughnasadh as it is traditionally known, is the Pagan festival celebrating first harvest, where fruits are ripe for the picking, and grains ready for collection. Rather sadly, it is also the recognition that long hot summer days are coming to their inevitable end; although here in Britain, our climate seems to have shifted somewhat, and I feel we have a good few weeks before it truly feels like the end of summer.
I have taken so much pleasure in podding broad beans, and snipping pea shoots into garlicky oil with my scrambled eggs, toasting oats and almonds for muesli and eating corn from the cob.
Simple and delicious (too delicious to leave alone whilst taking a photo even), the pea-shoots replaced my usual mushroom addition to one of my regular weekend brunch dishes: scrambled eggs.

Per person, simply saute half a minced or grated garlic clove in a tablespoon of good olive oil over a medium hot heat for a few seconds (don't allow it to colour), add a generous handful of freshly snipped pea-shoots and wilt, stirring, for a minute or two. Season well with salt and pepper and remove from pan and set aside, whilst you make your eggs in same pan, as you like them (for me that means turning the heat down to low,  and adding a knob of butter). When done to your liking, stir through the shoots and serve on warmed plates with plenty of hot buttered toast, finishing with a garnish of raw shoots.

 


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