Sorry for the delay in posting everyone! It’s been a very busy few days here at Our Farm, trying to get a bunch of veggies re-planted and get things organized for Chicken Day on Thursday. In case any of you didn’t get my email and have ordered chicken from our second batch – they will be ready for pickup anytime after 5:00 p.m. on Thursday!
In your bins this week you will have found lettuce, spinach, swiss chard, baby carrots, peas, and either broccoli or cabbage. I know the quantity of peas was a bit small, but I couldn’t resist sending out the first sweet peas of the year. With all this heat, there will be a ton more in the next harvest for sure. With that in mind – and because I will be out of town while Mathieu and my awesome parents harvest, and I’m not sure if the 4th harvest blog post will go up until I’m back on Sunday evening – I’m going to include a couple of different recipes that you can use peas in.
Now, if anyone’s got any go-to favourite recipe sites to suggest, please let me know in the comments. Until then I’m going to food.com again for a traditional Hungarian cabbage and peas recipe:
Cabbage and Noodles
By Rita~ on December 12, 2002
- Prep Time: 10 mins
- Total Time: 30 mins
- Servings: 6-8
About This Recipe
“A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.”
- 1 -1 1/2 lb cabbage, shredded ( about 1/2 head)
- 16 ounces egg noodles, cooked according to directions on package
- 2 large onions, diced
- salt and fresh cracked black pepper, lots and lots and I mean LOTS
- 1/4 cup salted butter
- 4 tablespoons olive oil
- 1 cup green peas, frozen
- Melt butter and olive oil in pan over med high heat.
- Saute onions till golden brown, 5-10 minutes.
- Add cabbage cook till soft, 15 minutes.
- Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
- Cook 2 minutes and serve.
And this one might be better saved for next week since it definitely requires a bigger quantity of shelled peas. Something to look forward to!
Mama’s Creamed Peas for Sick Tummies
By Malriah on December 18, 2003
- Prep Time: 5 mins
- Total Time: 15 mins
- Servings: 4-6
About This Recipe
“When I was a little girl and I would get sick, my Mama (Mary in LA) would always serve me Creamed Peas on Toast. It was light enough for an upset tummy but filling enough to make a sick little girl not be hungry anymore. I never could make it like Mama could until now. I finally figured out where the recipe came from! It is from a book called “The Culinary Arts Institute Encyclopedia of Cooking and Homemaking” which was published in 1940. I decide to post this recipe as a tribute to my Mama. Now all mommies can help their daughters sick tummies feel better just like mine did all those years ago. Thanks Mama!”
- 4 cups peas, fresh,frozen or canned
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Melt butter in a large sauce pan.
- Whisk in flour and allow to cook for 1 minute.
- Slowly add milk, whisking the whole time to prevent lumps.
- Add salt and pepper.
- Allow to cook until sauce starts to thicken.
- Add peas, stir and cook until peas are heated through about 5-7 minutes.
- Can be served alone or over toast.
Have a great week, everyone!
Posted in Uncategorized by Katie with no comments yet.