The new year begins in less than two weeks. Are you ready? Got something fizzy for New Year’s Eve? The celebration is complete with good luck food on New Year’s Day. In past years I’ve published dishes with black eye peas, the southern symbol of good luck. They resemble little coins. Paired with something green and gold, the money symbolism inherent in these tasty peas is obvious. Continue reading →
It’s the age old question I grapple with : What will I take to work for lunch this week? I stand sulking at the fridge, peering at the jumbled contents. I try to make sense out of the possible ingredient combinations and come up with…zip. Nada.
End of summer means that field peas are in season. Sure, you could purchase frozen field peas, but nothing compares to the earthy taste and toothsome bite of those that are freshly shelled. You will pay a little more, but these are not mechanically separated from their shells; a labor intensive act of love has delivered these beauties to the market. Field peas are technically beans, not peas. They are cousins to the Asian Mung bean, traveling to the new world in colonial times with African slaves who recognized their value as drought resistant, nutrient rich, portable foods.