Have you ever had nime chow? Fresh Vietnamese spring rolls usually containing lettuce, thai basil, rice noodles, bean sprouts and shrimp – one of my family’s favorites when we eat out.
We’ve also made them at home, and they’re so easy, we should do it more often.
For this version, I was, frankly, inspired by the pea pods in our garden buckets.
Why are they called “Spring” gnocchi? Well, partly because of the color – the green ones, that is. And partly because the chives in the second version are among the first greens we have sprouting up in our yard every March. I could have combined everything into one batch of gnocchi, but I thought it would be fun to have two different flavors, and two different shapes. Plus – twice as much gnocchi!
So here’s how it all evolved…
First harvest!
So, this morning Bill and Julia went out to pick peas.
Remember the other day when I showed you the pretty pink blossoms on our Blue Podded Blauschokker pea plants?
Well I’ve had a couple more surprises since then.
The what??
The Blue Podded Blauwschokkers!
I have to slow myself down and sound out that last word, so don’t feel bad if you do, too….
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