I’m going to post some of my favorite recipes here as well as some cookbooks that I find myself going back to again and again. Hope you enjoy them as much as I do!
With spring and the arrival of young, tender greens and other veggies I find myself using Still Life with Menu by Mollie Katzen frequently. One recipe that’s particularly good and also very nutritious and inexpensive is Black-eyed Peas and Greens. It makes a lot so I usually cut it in half and use whatever greens are available; I also use about half of a Vidalia onion sauteed in a little olive oil instead of the leeks. I don’t like cleaning leeks and the onions are grown closer to home.
- 3 cups dried black-eyed peas
- 6 cups water
- 6 cloves garlic, minced
- 1 1/2 tsp. salt
- 6-8 cups (packed) mixed chopped greens (collard, dandelion, mustard, etc.)
- 2 medium leeks, cleaned and chopped
- freshly ground black pepper to taste
Place black-eyed peas and water in a large pan and bring to a boil. Lower the heat to a simmer and mostly cover (i.e. cover but leave an air vent). Cook gently until tender, checking water level. Add a little water if it appears to be getting dry. The peas should take about 30-35 minutes to cook.
When the peas are tender stir in the salt, greens, and leeks (or onion). Cover and simmer a few more minutes - the greens will cook quickly - then season with pepper and serve hot.
Yields at least 6 servings, especially if served with yams and cornbread.
I made garlic cheese grits to go with our peas and that was very good, too!
My other current favorite cookbook is The Gift of Southern Cooking by Scott Peacock and Edna Lewis. I haven’t made anything out of this book that hasn’t been fabulous! There are also instructions here for rendering lard, well worth the effort if you want to make the best biscuits you have ever eaten. Last night I made shortcakes to go with our first strawberries of the year. What can I say? This is the kind of treat I live for!
- 2 cups sifted all-purpose flour
- 1 tblsp. homemade baking powder*
- 1 tsp. salt
- 1/4 c. sugar
- 4 tblsp. unsalted, very cold butter, cut into small pieces
Preheat oven to 450 degrees.
Combine dry ingredients in a mixing bowl and stir well. Quickly work in bits of butter with 2 forks or your fingers until it is the texture of oatmeal (some lumps ok). Make a well in the center and pour in the 1/2 c. of heavy cream and stir just until blended, adding a little more cream if the dough is too crumbly and dry.
On a lightly floured surface knead the dough lightly 5-6 times. Roll out about 1/2 inch thick and prick the surface all over with a fork. Using a 3″ biscuit cutter, cut out rounds (being sure to cut straight down, not twisting the cutter). Place close together on a baking sheet and bake for 8-10 minutes, or until lightly golden.
Remove from oven and allow to cool briefly on a wire rack. To serve, split the warm cakes and fill and top with your favorite berries and whipped cream.
*To make homemade baking powder, sift together 1/4 c. cream of tartar and 2 tblsp. baking soda. Store in an airtight container at room temperature for up to 6 weeks.
Best produce in our spring deliveries: strawberries!
Rise N’ Shine Farms does an outstanding job - we have had superb strawberries along with our spring greens, radishes and kohlrabi, and apparently there are more on the way. Everything has been just beautiful, too . . . I can’t wait to get a new camera and have some pics of the amazing produce they bring to us from the farm.
