Farmer’s markets are truly one of the great joys of springtime. Somethings, like strawberries, we buy weekly without fail until their season is over. Other things have a much shorter season or are less common, so they come and go quickly. These are what I am on the lookout for in my farmer’s market trips.

Last spring, one of my interesting finds were these lovely edible lilac chive flowers, which I sprinkled onto tartines with a hummus of spring peas.

This spring season’s new and interesting find was “pea shoots.” Pea shoots are the stems and leaves from the pea plant. They are rich in vitamin a, c and folic acid.

I combined them with fresh herbs and crispy carrots and radishes for this tasty salad.

Print Crisp Spring Salad Prep Time: 15 minutes Ingredients 1 cup shredded carrots 1 cup diced radishes a small bunch of fresh pea shoots (or substitute with your favorite greens) 1/2 inch of finely shredded ginger a bunch of finely diced mint and cilantro juice of 1 lemon salt & pepper to taste Method Combine all ingredients and seasonings. Serve at room temperature or cold. 3.1 http://globalveg.com/2015/05/25/peashootsalad/ Copyright: Global Veg