Have you tried our pea microgreens yet? They are one of our hardiest varieties and last up to two weeks in the refrigerator! Pea microgreens are sweet, like a sweet pea! They are great as a salad like the Pea Microgreen and Kumquat Salad recipe we have below! Its quick to make and great on a hot summer day. Pea microgreens also make a great addition to your smoothies and sandwiches if you want to sneak in some extra vitamins and minerals. Like vitamin K, which promotes blood clotting and a healthy bone metabolism, and vitamin C which helps with the development and repair of all body tissues.

Get a subscription of pea microgreens to make sure you have some every week for you yummy dishes!

Pea Microgreen and Kumquat Salad

Candied Kumquats

1 cup(190g) sugar

1 cup(240ml) water

2 cups(450g) kumquats

I like to make candied kumquats in large batches but you will only need 4-6 Tbsp(60-90ml) of syrup for the dressing and around ⅓ cup(75g) of candied kumquats for 2-4 servings of salad. Start by cutting the kumquats in half and removing the seeds. Make a simple syrup by mixing 1 part sugar to 1 part water in a saucepan and bring to a boil. Let the sugar dissolve, around 1-2 minutes. Add the halved kumquats to the simple syrup and boil for 5 to 10 min or until they are soft and sweet. Pour the kumquats and syrup  into a jar and let it cool. 

Kumquat Vinaigrette

1 tsp(5ml) apple cider vinegar

4 Tbsp(60ml) olive oil

4-6Tbsp(60-90ml)  kumquat syrup 

In a small jar mix the cooled syrup from the candied kumquats with the olive oil and apple cider vinegar. Put a lid on the jar and shake until well mixed. Then taste it. If it tastes oily you can add more syrup if it's too sweet add more oil.

Making the Salad (2-4 servings)

4 oz pea microgreens

Pickled onion

Candied kumquats

Kumquat vinaigrette

Cut up the pea microgreens and pickled onions. Toss them with the kumquat dressing and top with the candied kumquats. Serve and enjoy!