Published with Blogger-droid v1.6.4
Field peas are a regional thing also. I'm really not sure how much of the Southeast eats them. They are a staple here. When I was growing up we would grow, pick and shell them, all while hearing stories from the old people; definitely some of my fondest memories. When I was in high school we got an electric pea sheller. We went high tech. Now you just go to a farm or produce market and by 25 lb bags of them (already shelled), blanch them as normal and freeze as normal.
As my Mama Gladys says, "A good Southern cook uses 3 things in her cooking: salt, fat and sugar." It's true. For instance, the peas got a tsp or two of sugar, a tsp or so of salt and a ham hock for fat/flave!
As my Mama Gladys says, "A good Southern cook uses 3 things in her cooking: salt, fat and sugar." It's true. For instance, the peas got a tsp or two of sugar, a tsp or so of salt and a ham hock for fat/flave!
Posts
No comments:
Post a Comment