B&W Quality Growers, is building on its 140 year history as a premium specialty grower of watercress and arugula by introducing a value-added food service Pea Tendrils.
Pea Tendrils are more a growing stage than a separate variety. Pea tendrils are harvested after just 2-4 weeks, depending on weather conditions, when the leaves are tender, young and literally bursting with a distinctive sweet pea flavor.
There are pea shoots and then there are B&W pea tendrils. B&W's new product is an exclusive variety selected from 40 types tested on several continents over three years. Initially pea tendrils will be available in a 1.25 pound food service pack, with a consumer offering to follow shortly.
Pea tendrils have a mild, sweet, nutty flavor and crisp texture that makes them ideal for salads and for stir-fries. They combine well with western as well as Asian flavors. Pea tendrils are packed with vitamins A, C and folic acid. A two ounce portion (9 calories) offers more than half of the RDA for vitamin C, a quarter of the RDA for vitamin A and significant amounts of folic acid.
Todd Gosule, Executive Vice President of Sales and Marketing, describes the care that is necessary to ensure that this delicate green arrives on the plate in perfect condition. "We focus as much on grading, selection and packing as we do on the growing process. We mechanically harvest to ensure consistent size and leaf-to-stem ratio. B&W uses the latest optical scanning equipment to protect from foreign objects and to grade for vibrant color, leaving behind only pristine and flavorful leaves. Pea tendrils are double-washed and then gently dried using the latest air-tunnel drying system for a convenient table-ready presentation."
Pea tendrils have long been popular in Chinese cuisine where they are known as dau miu and have gained acceptance in Japan where they are called tohbyo. The Hmongs, recent immigrants from Southeast Asia, have helped popularize pea tendrils in ethnic markets in the U.S. The English who love their peas have long known about pea tendrils. In 1699 John Evelyn wrote in his book Acetaria: A Discourse of Sallets that "that the pod of the sugar pease when first beginning to appear with husk and tendrils" is "primary furniture and material" in a salad.
Andy Brown, Vice President of Marketing, sees a bright future for the Gourmet Pea Tendrils, noting. "Chefs are already familiar with pea tendrils and their only alternative up to now has been bland greenhouse grown pea shoots and sprouts, neither of which are double-washed. Our product offers chefs a superior flavor experience, broader versatility of use, 14-day shelf life, a 1.25 lb. value-added cello, and the peace of mind of a table-ready premium product." Ask us for a sample.
B&W Quality Growers is a 140+ year young family farming business headquartered in Fellsmere, Florida. B&W grows premium specialties including watercress, wild red watercress and baby arugula in six Eastern states and employs 250 people.
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