I love to shell peas. It’s very relaxing and meditative. Repetitive chores can be like that. I used to shell peas with my Grandmother sitting on the back porch on scorching summer days. It’s so easy to forget the small things we love to do isn’t it? Every summer I purchase some fresh peas to shell. It’s not something I share with anyone else as it is my time alone to think about things while gently sliding my fingernail down the length of each shell to open it up to reveal the soft, light green pea nestled inside.
Beautiful shells with all their shades of purple and brown. The peas are ready to be simmered in a bit of water with some salt & pepper and a generous pat of butter. I always freeze some for winter soups.
Here’s a link to a pretty delicious salad I made last summer using Crowder peas. (Almost No Cooking) E.A.T. Late Summer Salad with Crowder Peas, Homegrown Tomatoes & Cucumbers
Stay Cool. Shell some peas. Peace.
The so-called “dog days of summer” have gotten to me and when it comes to cooking I am giving in. Salads and variations-on-the-salad will be my mainstay for a bit. Cool foods that I can quickly and easily put together with ingredients that are readily and locally available. I will make foods that do not require breaking a sweat.
This colander of fresh Crowder peas in where we start today. I quickly cooked them in a plastic bag in the microwave…no hot water steaming up the kitchen on this 90+ degree day, then I rinsed them in cold water and let them drain for a bit.
Hmmmm….homegrown tomatoes & cucumbers from the Duren-Kemp garden of earthly delights. (That’s my son-in-law and daughter’s garden.)
A splash or two or three of this fab balsamic vinegar purchased down the street from Lazzaroli’s Pasta emporium.
Easy as this Lemon Salt & freshly ground black pepper added to taste… served with glass of chilled white wine and a baguette from Dozen’s Bakery.
A late summer, no oven or stove-top dinner, healthy & fresh, cool as a cucumber meal! Keep it simple, don’t work up a sweat with this “Crowder Pea, Homegrown Tomato & Cucumber Salad”. It’s another “E.A.T. ” (easy as this) meal brought to you from my little Food on Fifth kitchen.
(Almost No Cooking) E.A.T. Late Summer Salad of Crowder Peas, Homegrown Tomatoes and Cucumbers
- 2-3 cups fresh, shelled Crowder peas, lady peas or any other summer pea
- 4 medium size home-grown tomatoes cut into bite-size chunks
- 1-2 fresh smallish size cucumbers, peeled or unpeeled, sliced or cut into chunks
- a good balsamic vinegar, as much as you like to coat
- lemon salt & freshly ground black pepper (or just regular sea salt)
- Rinse & drain peas & put in a zip-lock bag left slightly open. Cook in microwave for about 8 minutes on high. Dump into a colander and rinse with cool running water. Leave to drain for 10 minutes.
- In a large bowl toss together the cooled peas, tomato chunks & cucumbers.
- Season with salt & black pepper. Drizzle with balsamic vinegar to taste. Serve at room temp or chilled. Delicious with a crusty baguette and, of course on a hot day, a glass of chilled white wine. Bon Appetite.
Teresa Blackburn teresablackburnfoodstyling.com foodonfifth.com