You knew this post was coming your way, because I mentioned it the other day when we preserved peas in under 30 minutes. HH was excited to get pink eye/purple hull field peas and cornbread on his plate the night I cooked these peas with the Southern flair.
The cornbread recipe I used is one of the exclusive recipes from the Viking Cooking Class I took in June. So sorry I can’t share it with you, but it’s much like many other cornbread recipes.
The Slow Cooker Apricot Honey Glazed Chicken Thighs (and carrots) are one of Yvonne’s recipes at StoneGable. That was the first time I made her recipe, and it was really good. The pasta salad is one of my favorites, so I do want to share it with you at some point. But first, I need to get permission to share it.
Finally, the tomatoes. No summer meal is complete without garden fresh tomatoes.
For the field peas, I found in my recipe box a recipe written in my own handwriting with no source listed. This is the recipe, source unknown.
- 3 strips of bacon, chopped
- 1 medium onion, diced
- 1 clove of garlic, minced
- 4 cups fresh shelled peas, washed
- 4 cups water
- ¼ cup chopped parsley (more if fresh)
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- ½ teaspoon black pepper
- Cook bacon until crisp in medium sauce pan. Add onion and garlic and saute until onions begin to turn brown.
- Combine all other ingredients in the pan and bring to a rapid boil.
- Turn heat to low, taste seasonings, and adjust if needed. Gently simmer for 30-40 minutes or until fork tender
After I published the post about preserving peas, Patricia Neely-Dorsey reminded me about this poem she wrote. I’d forgotten about it, but it fits this post, too. So, I’ll leave you today with her poem. I know you’ll enjoy it. 🙂
(by Patricia Neely-Dorsey)
It’s summer time in the country,
And the kids buzz around like bees;
But, when that silver tub is placed on the porch,
It’s time for shelling peas.
From the smallest to the oldest,
It’s something we’d all do;
At first, of course, the little ones
Didn’t have a clue.
They’d watch to see just how it went,
And soon they’d give a try;
Then look amazed at fingers stained,
As though dipped in purple dye.
When we’d first get started,
It seemed an insurmountable chore;
There looked like half a million peas,
Or, maybe even more.
But, after we all got the flow,
We’d turn it into fun;
We’d have a race to see just who
Would be the first one done.
We’d each one have our own bowl,
And a paper sack;
We’d slip our fingers through the hull,
Then throw the empty back.
At last, when all the shells lay empty,
And a tub of peas was done;
We’d let the grown-ups take the haul,
Then look for some new fun.
Thank you, Patricia Neely-Dorsey for another sweet memory.
(by Kim Hood)
A memory for some,
But not for everyone.
No memory for those like me,
Who never shelled a pea.
Haha! An amateur in poetry,
You see! 🙂
If you’d like to order this poetry collection by Patricia Neely-Dorsey, click the link* below. Follow her on Facebook here.
Sharing with Metamorphosis Monday.
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