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.