I am pleased–and most importantly, my mother is pleased–to report that it looks like we are returning to Atlanta in just a couple of months. I’ve accepted a new job there and am looking forward to getting back. Fred has already laid bets with his best friend on the chances of Braves third baseman Chipper Jones suffering a season-ending injury before July 4. One of them will get a steak dinner out of this. It’s entirely possible I’ll end up cooking it either way.

In any case, posting will be sporadic over the next couple of months, much as it has been over the last few weeks as we made this decision and worked to get our house(s) ready to sell.

Today, I’d like to pay homage to the Durham Farmers Market, which I will miss when we return to Atlanta. Specifically, I’d like to honor the pea shoots that have been available there for the last three weeks, if you arrive early enough.

I sincerely hope that they will be available this Saturday. They are a miraculous little green, with the taste of tender, leafy snow peas–a little sweet, somewhat crunchy, with a delicate, almost minty flavor.

You don’t really need to know how to cook them. It’s okay to stand in the kitchen and stuff them into your mouth by the handful, like potato chips. They also infuse any salad with a gourmet air–add them to your mix of lettuces and put a little sign by the serving bowl that says, “Local lettuce and pea shoot mix with something-infused oil.”

So far, though, my favorite way to enjoy them is over pasta.

Here’s the recipe, such as it is. It is very forgiving. I never seem to make it the same way twice, and it’s always good.

Pea Shoots with Pasta

Makes 2 meal-size servings. This dish will also work with other tender young greens, like cress or creasy greens, also available now.

1/2 lb. linguini, spaghetti, or fettucini
1 tbsp. butter
1 tbsp. olive oil, plus more for drizzling
6 small scallions, sliced, including some of the green part
3 – 4 cups pea shoots, rinsed and dried
Salt and pepper to taste
3/4 cup coarsely grated Parmesan

Following directions on package, put salted water for pasta on to boil. Meanwhile, add butter and olive oil to large skillet. Heat on medium high heat until butter melts. Add scallions and saute until tender, 3 – 5 minutes. Remove from heat. Finish preparing pasta according to package directions. Drain well. Add pea shoots to skillet. Pour pasta over top. Add generous amounts of salt and pepper and mix until pea shoots have just wilted. Pour additional olive oil over pasta, to taste. (About 1 – 2 tablespoons should be enough.) Transfer to two serving bowls. Top with Parmesan cheese and additional salt and pepper if desired.