Category: garden goodness

Tomato-Pimento Cheese Shortcakes With Black-Peppered Whipped Cream

 

Serve for breakfast, brunch or alongside your favorite grilled meats!

Sometimes, those of us who create recipes for both pleasure and profit throw together something that becomes a personal favorite. It seems that mine tend to be those using freshly harvested tomatoes! I got most of the tomato gene in my family, because my sister has never liked them, (with the exception of them being turned into something else like sauce that involves some sort of pasta).  Myself, well I live for the first early spring hothouse tomatoes grown by “down the road” friends… be it at my Zebulon home in Franklin County and a quick zip over to The Vollmer Farm, or just up the road a piece at one of my new favorite places near my “other” home in Cedar Point, NC… Winberry Farm Produce Market!  It just so happened I was in Cedar Point when doing my happy dance creating this vision for the first time I’ve had parked in my head for a few years, but just never got around to making it come to life!

This recipe was created for Carolina Country Magazine... where I am blessed to contribute a couple of recipes each month, and occasionally get to write for the magazine too!  We create and shoot for magazines a few months in advance, so both Vollmer and Winberry’s hothouse tomatoes were none too soon for me to start playing with this… what I consider one of my personal “masterpieces!”  What’s not to love?
…fresh local tomatoes?  …pimento cheese?  …whipped cream? 
Goodness Gracious for sure! 
Nekkid food… just like God gave it to us.

My guinea pigs all gave this a thumbs up too, confirming what I thought… this one is a keeper.  So without babbling on, here is my recipe for Tomato-Pimento Cheese Shortcakes with Black-Peppered Whipped Cream.  It’s just right for a light summer breakfast or brunch (to be sure with a side of bacon, sausage or country ham)… or my favorite way to eat, alongside a big hunk’o grilled bone-in ribeye! 
Suit your fancy…

And just a helpful hint… the shortcakes can be made ahead and frozen. Just take out and “freshen” in your toaster oven. The microwave will do too. 

I hope you and yours enjoy these as much as I have this summer.  Now run along and make yourself some.  Stay tuned… still to come, more tomato faves, including my Dilly Swiss Tomato Pie.

Tomato-Pimento Cheese Shortcakes with Black-Peppered Whipped Cream

Serve these savory summer shortcakes for breakfast, brunch... and they make a perfect side for grilled steaks, chops and chicken.  The shortcakes can be frozen to quickly revive in your toaster oven or microwave. 

Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: American, Farmers Market, Garden Goodies, North Carolina Goodies, Southern, Summer Food
Servings: 12 servings
Author: Wendy Perry
Ingredients
  • 3 1/4 cups biscuit mix
  • 1 cup thick pimento cheese
  • 1/4 cup Duke's mayonnaise
  • 1/2 cup club soda
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
Filling:
  • about 14 large tomatoes
  • 3/4 cup minced sweet onion
  • 4 tablespoons oil, your preferred salad oil
  • 4 tablespoons vinegar, your favorite
  • 4 tablespoons honey
  • 1/2 cup each fresh chopped basil and oregano
  • salt and pepper to suit your taste
Whipped Cream:
  • 1 pint heavy whipping cream
  • 1 8 ounce cream cheese with chives
  • freshly ground black pepper
  • fresh herbs to garnish, chives preferred
Instructions
  1. Preheat oven to 350 degrees. Combine shortcake ingredients and drop by heaping tablespoon onto prepared baking pan. Spread flat with back of spoon.Bake 8 to 10 minutes. Cool.

  2. Stir all filling ingredients together least one hour before serving. Spoon filling over 12 shortcakes, covering each with second cake.
  3. For topping, whip cream and cream cheese until thickened. Blend in pepper.
  4. Top shortcakes with dollop of whipped cream and garnish with fresh herbs.

What time is it? Muscadine time….

One of my favorite things about the arrival of fall would be grapes! Muscadine grapes…. native to the south grapes. We know, as they turn into those sweet little balls of deliciousness and ripen into nature’s candy, that fall is on our doorstep. And for those of us who are drained by the heat and humidity of another North Carolina summer, they are a harbinger of cooler days ahead!

I have fond memories as a child of the vines….  one was in my Mama and Daddy Hocutt’s back yard… a vine he’d planted and tended and nurtured long before I came along in 1958. He left us when I was just 8, but I still can remember going up under that big shady vine with him that would be hanging full of luscious scuppernong grapes. We would suck the slimy pulp and juice out of dozens of grapes, spit seeds, laugh… then fill our bowls to put in the refrigerator to get nice and cold for later.  I remember how sweet the air that surrounded us was. I remember how nice and cool it was up under there. I remember…

muscadine grapes

Now let’s stop right here and do a little grape lesson… 
Scuppernong grapes are muscadines, but not all muscadines are scuppernongs…. got it?  Scuppernong is a variety of muscadine… but many of us grew up with only scuppernongs and thinking they were one an the same and only muscadine, so we grew up believing what turned out to be a myth.

OK… back to the topic at hand!
So, I’d never cooked anything using muscadine grapes. The few recipes I’d come across just seemed like a whole lot of work with those seeds and skins and all… for only a few bites of something.  Oh my, was I WRONG!

A couple of years back, my old friend Lisa Prince (at NC Department of Agriculture) asked me if I would like to be a part of an episode of Flavor, NC they were going to be filming on muscadine grapes!  And if so, I would need to come up with a few recipes using them. Well of course I would LOVE to be a part of a show I love… and helping promote goodness grown here in North Carolina… but I admit, a bit of panic set in about creating grape recipes!  But I love a challenge and new culinary adventures, so I jumped right on it.

However… my first question as we were to film in November…. where the heck shall I get grapes at that time of year?

First thing I learned… you can freeze grapes!  Whaaaat?  
Yep, Lisa assured me so and said they would have bags for me to work with!  Who knew?!?  So folks, as we are in the prime days of our muscadine grape season here in North Carolina, grab yourself some big old zippered bags and freeze away! Because when you see my Muscadine Crisp recipe, you’ll know why.

So with that worry aside, I started googling, and “Pinteresting” (my new word) to find inspirations and “how-tos” from others who have created muscadine grape recipes. I quickly learned… these are about as scarce as a fresh muscadine grape in April!  I could count on one hand anything close to what you’d call “creative” that my searches turned up.
No problem… I’ll figure this out because that’s what I do… even if I have a limited supply of frozen grapes, with little room for error to recreate or start all over. (Insert mini panic attack, but hey, I’ve GOT this.)

Well it just so happened that in the time between I was to do this creation and then make again for filming the show, I had previously planned another of my culinary adventures up… wayyyyyy up in the NC mountains to the John Campbell Folk School, for a week-long 18th Century Open Hearth Cooking Class! 

{Let me digress here for a moment to tell you that this place is “all THAT and then some!” If you love learning new things… in the old school way, be it wood-working, blacksmithing, banjo or dulcimer making and playing, art by needle/thread/fabric and a gazillion other things, GO THERE! My jaw was on the floor at our lunch on Friday as we all gathered to display our accomplishments that week and I long to go there again and again. A small group actually built, from scratch, their own dulcimers AND learned to play a few songs from Sunday eve till Friday noon!}

So… in my hearth cooking class, where I learned the most amazing things and actually cooked in a ginormous hearth so big we could bend over up in it to move pots and kettles and coals around (while hobbling on crutches as well), we cooked things each day, 100% authentic to that era.

Hearth at John Campbell Folk School

Hearth at John Campbell Folk School and WAY bigger than it looks in this picture!

We even learned which of the herbs we could harvest from the garden there to use in our cooking since not all of them had been brought “here” yet. Recipe choices would be laid out on a wooden table (that was, of course, made at the school in the woodworking shop) that was draped in vintage cloth and we would select those we wanted to prepare. Well normally, I wouldn’t choose any sort of baked thing, but low and behold, there laid a “receipt” for a Muscadine Pie!  And as it was in October, there were muscadine grapes there in the mountains in our pantry fridge. I grabbed that one right away so I could get down to the nitty gritty (and get my fingers stained and “broke in”) of this muscadine phobia here, where I had an instructor who could help me with this self-imposed terror.

First, I had to… MAKE DOUGH for my pie! A terrifying thing in itself…. that turned out to be a piece of cake.
Next, I had to prepare the grapes, and to my surprise, wasn’t such a big deal either… as I had no idea the hulls were a part of the filling. (And oh my, the soft baked texture in the sweet muscadine syrup of the pie was divine!)  

Without belaboring this story to get to why we are here (my Flavor, NC grape recipes!), I share my very first ever muscadine creation!  I even “garnished” it with some edible violets from the garden and a dough design of a bunch of grapes (unlike how you see muscadines growing)… LOL  Pretty snazzy, eh?  

Muscadine Pie

…my first muscadine creation!

And I’m here to tell you, this may have been the b.e.s.t. pie to ever cross my lips. It SO inspired me to get in my cookhouse when I returned home to create muscadine recipes for the show.  I think the timing was surely one of those Godwink moments… to put that muscadine challenge before me, the week before I was to attempt my first creations, with few resources “out there” to help me.  I knew in that moment as I savored that deep, rich grape infused pie… yet, I’ve got this too!

Fast forward to getting back home, after pulling my cute little Squash Blossom Vintage Camper into, and back out of the mountains… as far into the mountains you can go in North Carolina and still be IN North Carolina. Eight hours, much of which was the definition of “white knuckles.” 

My adventure to John Campbell Folk School!

I didn’t fully set up Squash Blossom due to an ongoing foot “issue” but just enough to sleep at night! So this is the abbreviated Blossom….

My mini Squash Blossom set up at John Campbell Folk School.

So… back at home, it was time to hunker down and get some muscadine recipes created for the show! I had sent Lisa my thoughts and she liked them all.  My creations were Muscadine Pepper Jelly, Muscadine Shrub and Muscadine Grape and Gingersnap Crisp. Now I’m here to tell you, although I don’t care for a lot of sweets, this crisp may be in my “Top 5” of the best things to ever cross my lips in that category… not to mention the incredibly wondermous smell of it fresh out of the oven!

We had such a fun time filming this episode in my vintage cookhouse and in the process, I overcame my intimidation of “the grape” cooking, created some tasty recipes, and fill my freezer each fall with grapes to enjoy making my crisp during cold, winter, fireplace months. Find and enjoy all 3 of my Flavor, NC Muscadine Grape recipes down below.

Filming Muscadine Grape Episode for Flavor, NC with Lisa

Fun day filming Flavor, NC Muscadine Grape Episode in my cookhouse with friend Lisa Prince!

We had this crisp for our family Christmas dessert last year, and might again this year too. 

muscadine grape and gingersnap crisp

Muscadine Grape & Gingersnap Crisp on Flavor, NC

My Muscadine Pepper Jelly is yummy over cream cheese… or as a baste on chicken or pork & veggie kabaobs!

Muscadine Pepper Jelly

Muscadine Pepper Jelly over Cream Cheese or as a Chicken or Pork & Veggie Kabob Baste!

And to freshen up, how about a nice Muscadine Shrub?

Flavor NC Muscadine Grape Shrubs

Refreshing Muscadine Grape Shrubs for Flavor, NC!

I hope you will enjoy my recipes, and leave a comment about ways you enjoy muscadine grapes too!

Muscadine Grape & Gingersnap Crisp
Don’t be intimidated by using muscadine grapes for crisps, cobblers and pies. It’s a simple process that takes just a few minutes of time to cut into and remove seeds with your fingers… but so worth the time and effort! Every North Carolinian needs to be sure and make muscadine desserts… the flavor will have you asking “why haven’t I done THIS before?”
Course: Breakfast, Brunch, Dessert
Cuisine: Farmers Market, Garden Goodies, North Carolina Goodies, Southern Desserts
Author: Wendy Perry
Ingredients
  • about 6 cups muscadine grapes, washed
  • about 1 1/4 cups sugar*
  • about 1/2 cup all purpose flour
  • 30 small gingersnap cookies
  • 1 cup all purpose flour
  • 1/2 teaspoon apple pie spice
  • pinch sea salt
  • 3 tablespoons brown sugar
  • 3 tablespoons white sugar
  • 1 stick cold butter cut into small pieces
Instructions
  1. Preheat oven to 350.

  2. To prepare grapes: Over bowl (to capture juices), cut grapes in half (scissors work best) and push seeds out with thumb. Toss grape halves (hull and pulp) and juice into bowl. Stir in sugar and flour. Mix well and put mixture into prepared baking dish.

  3. Put all topping ingredients except butter into food processor. Pulse until cookies are roughly chopped. Add butter and continue pulsing until incorporated and mixture is crumbly.

  4. Scatter crumbs over grape mixture. Bake about 30-40 minutes until hot and bubbly. Baking time will vary a bit depending on depth of baking dish.

Recipe Notes

*If grapes are super ripe and sweet, you might use a bit less sugar.

This recipe will do best in 9×9” or 11×7” baking dish.

 

Muscadine Grape Pepper Jelly (and basting sauce)
This tasty jelly can be warmed and used as a glaze on meat and vegetable kabobs! Serve over salty and tart cheeses on toast as an appetizer too. The muscadine flavor really shines through with this jelly. If using purple/black hulled grapes, the rich red-hued color is spectacular!
Course: Breakfast, Brunch, Main Course, Sauces
Cuisine: Farmers Market, Garden Goodies, Grilling, North Carolina Goodies, Southern
Servings: 8 1/2 pint jars
Author: Wendy Perry
Ingredients
  • 5 cup muscadine grape juice
  • 1 box pectin
  • 5 cups sugar
  • 1-2 teaspoons crushed red pepper
  • 1-2 finely diced jalapeno jelly, optional
Instructions
  1. Heat grape juice and pectin in heavy bottomed pot. Whisk to dissolve the pectin. Stir in sugar and peppers. Bring to a boil for one minute. Remove from heat and put into hot sterilized jars. Process as usual.

 

Muscadine Grape Shrub
This refreshing old-fashioned “tonic” is making a comeback. The syrup is really versatile and can be used for all sorts of tasty beverage concoctions. Such an easy way to enjoy the rich flavor of muscadines throughout the year!
Author: Wendy Perry
Ingredients
  • about 4 cups muscadine grapes
  • 2 cups sugar, (see notes)
  • 2 cups vinegar
  • aromatic herbs, optional (I use rosemary)
Instructions
  1. Combine grapes and sugar in large jar with lid. Muddle to break up grapes and incorporate with sugar. Cover and sit in a cool dark space for up to 24 hours. Shake occasionally so that sugar dissolves.
  2. Add vinegar and any aromatics as desired. Cover and shake. Let this mixture steep in cool dark place or refrigerator for about a week (or more) to let the flavors meld.

    Using a sieve or cheesecloth, strain the syrup into jar. This mixture will keep in the refrigerator up to six months (if it lasts that long!).

  3. To serve: Pour a bit of the syrup over ice and top with club soda or sparkling water. For cocktails, omit the water and add a splash of liquor. Those that work well are vodka, rum and gin.

    Generally, you will want to mix one part syrup to about 3-4 parts sparkling water. Champagne shrubs are tasty too!

Recipe Notes
  • Sugar options: Most any sugar (and combinations) will work. Just be sure the sugar you use complements the grapes (or whatever fruit you use).
  • Vinegar options: Apple cider vinegar tends to offer best flavor for shrubs, but other flavorful vinegars work nicely, as long as they do not complete with and drown out flavor of the grapes.

So… visit a local muscadine farm right now while the get’n is good… and if you don’t have time to use them, fill up your freezer so when hunkered down on a cold winter’s day, you can make yourself this Crisp… you will be SO glad you did!

Speaking of tomatoes, fried green ones…

A few years ago while food styling and creating recipes at Our State Magazine, I had the opportunity to create some “sauces” for Fried Green Tomatoes!  We Southerners know summertime isn’t complete without enjoying this tangy fried treat. OK, I’m sure some folks may coat and bake them, but Wendy don’t play that with some things, and “Fried” green ‘maters are one of those things.

Most of us have our preferred way to cook those, so this post isn’t about that…. since basically you just dip in buttermilk, crumbs…. and fry!

Saucy Fried Green Tomatoes
photography by Matt Hulsman for Our State Magazine!

 

Today, I’d like to share the 3 toppings the magazine published.  See if you find one you like, or if you have a preferred way to serve, please add a note about that in the comments below! 

The toppings are…

  • Herby Mayo Dressing… like Green Goddess
  • Whipped Feta & Basil Pimento Cheese
  • Sweet ‘n Hot Strawberry Spread

Enjoy these recipes on Our State’s site or printable below!
Recipes published June 2015

Herby Mayo Dressing for Fried Green Tomatoes

Try a drizzle of this dressing, then add bits of bacon and chopped chives. (Hint: It tastes great on salads or as a vegetable dip, too.)

Yield: About 1¼ cups.

Course: Brunch, Dressings, Main Course, Salad, Sauces, Side Dish
Cuisine: Farmers Market, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 3/4 cup mayonnaise, Duke's preferred
  • 1/4 cup buttermilk
  • 2 tablespoons garlic paste (or 4 cloves, grated)
  • 4 whole scallions, chopped
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 tablespoon white vinegar
  • several turns freshly ground black pepper
Instructions
  1. Put all ingredients into the bowl of a food processor. Pulse until the dressing is blended and the herbs are incorporated. Store in a jar in the refrigerator. Serve at room temperature. 
Whipped Feta & Basil Pimento Cheese for Fried Green Tomatoes

This recipe calls for feta cheese, but you can easily substitute goat cheese if preferred.

Yield: About 1 pint.

Course: Brunch, Dressings, Main Course, Sauces, Side Dish
Cuisine: Farmers Market, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 8 ounces feta cheese
  • 8 ounces cream cheese, softened
  • 2 tablespoons diced pimento, drained
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon white pepper
  • 2 teaspoons paprika
  • 1-2 teaspoons sugar optional
  • 6-8 fresh basil leaves
Instructions
  1. Put all ingredients except basil leaves into the bowl of a food processor. Pulse until combined and fluffy. Tear up 3 or 4 of the basil leaves, add to the pimento cheese, and pulse until chopped and incorporated into the cheese. Roll up remaining leaves and slice into thin ribbons.
  2. Spoon cheese on top of warm fried green tomatoes. Garnish with basil ribbons.
Sweet ’n’ Hot Strawberry Spread for Fried Green Tomatoes
The best of both worlds: strawberries for sweetness, chowchow for a little kick.
Course: Brunch, Dressings, Main Course, Sauces, Side Dish
Cuisine: Farmers Market, North Carolina Goodies, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 2 tablespoons drained chow chow
  • 1 tablespoon strawberry jam or preserves
  • fresh basil optional
Instructions
  1. Stir to combine and spread onto fried green tomatoes.

 

Squishy Fig Gingerbread… oooh la LA!

Squishy Fig Gingerbread

It’s no new news that I’m not the baker. I can do it when need be, but all that chemistry of proper measurements annoys me… I’m not particularly into tedium, and I much prefer concocting stuff where the final successful outcome isn’t determined by improper measurement of a bit of this or that. 

When I was recently gifted with a bunch of sweet ripe figs, I said “self, what SHALL we do with all these here figs?”  Of course, I could throw together some quick and simple preserves. I’ve got that covered. But dang, look at all those figs still in that bowl (aside from those I’m throwing in my mouth while pondering).

So, first thing I did was to fill up my mini crock pot (I adore that thing) with figs, squishing with my fingers as I threw them in.

NOTE:  Squishing is an accepted cooking term and process, at least in my kitchen. You squish when you want to break up whatever ’tis you’re working with, but still want to keep pieces in tact, mostly for the texture. 

…the makings of crock pot fig preserves

So once I had my little crock filled with squished figs, I drizzled in some honey, a squeeze of 1/2 an orange and a little orange zest. I didn’t put much honey, because the figs were perfectly ripe and fully sweet all by themselves.  I turned my little gadget on “high” and in a few hours, had…. fig preserves!  I only made a small batch so I didn’t go through all the processing… and made a few batches of this to share.

Trader Joe’s Raisin Rosemary Crisps!

My favorite way to enjoy fig preserves is with cheese! If you have never savored fig preserves on some good salty cheese… or in my case, my FAVE Cambozola Cheese, well, you just haven’t lived! My family loves this too, and it’s always on our Christmas “nibbly” table. We particularly love this on these Trader Joe’s Raisin Rosemary Crackers! 

That weekend, some friends invited me over, so i took a little nibble…. some cambozola with some fruited crackers, my tomato jam and these freshly made fig preserves…. most there had never had such a combination and loved it. AND, the ones that “don’t like blue cheese” really liked this creamy Gorgonzola blue/Camembert combination cheese too.  

…Cambozola Cheese with Tomato Jam & Fig Preserves

 

 

 

Another way I love these preserves is in a grilled bacon and Swiss cheese sandwich…. 

Grilled Swiss Cheese & Bacon Sandwich with Fig Preserves….

 

 

 

OK…. so let me get back on track and tell you about my gingerbread.  I had had gingerbread on my brain for a few days and suddenly, the thought of combining moist sweet figs into rich gingerbread seemed like something to do… or at least ATTEMPT to do.

I pulled out an old recipe I had and went to tweaking… having no idea what would happen! I was really hoping for success so I could spring a tasty baked goodie recipe on all those who know me as the NON-baker,” self included. I’m so tickled to report that… IMO, success has been achieved! I declare, this gingerbread is da’bomb and exactly what was in my head when I embarked on this culinary cooking adventure.  I do hope before the figs are all gone, you will give this recipe a try, and come back here and tell me what you think…. did you like it? did you tweak it?

So since I have 11 new recipes I must get to in the kitchen and create for publication deadline, (but let myself get diverted to this post)…. here you go!  I hope you enjoy as much as I have… I even wrapped up some of the bars and threw in my freezer to enjoy after all the figs are gone this year!  

Note: This recipe was created using Savory Spice Shop Raleigh spices!

Squishy Fig Gingerbread

Looking for a new way to enjoy all those ripe figs? Here you go... my squishy fig gingerbread! The figs make this gingerbread sooooo moist and a bit "gooey" too. A dusting of powdered sugar and you're good to go. Cut into bites, bars.... or enjoy a slab if that suits your fancy. 

Course: Brunch, Dessert, Snack
Cuisine: Farmers Market, Garden Goodies, Southern Desserts, Summer Food
Author: Wendy Perry
Ingredients
  • 3 large eggs
  • 1 cup cane sugar
  • 1/2 cup blackstrap molasses
  • 3/4 cup coconut oil, liquified
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup self-rising flour
  • 1/2 cup self-rising corn meal mix
  • 4 teaspoons ground ginger
  • 1 tablespoon apple pie spice
  • 2 cups very ripe figs squished with fingers
Instructions
  1. Preheat oven to 350. Grease a 13x9 baking dish.

  2. Using mixer, gently combine eggs, sugar, molasses, coconut oil and extracts until blended.

  3. Combine dry ingredients in a bowl. Mix into wet ingredients a little at the time until well incorporated. 

  4. Using spatula, fold in squished figs.Pour into baking dish. Bake for about 30 minutes, until the surface starts showing cracks.
  5. Let cool, slice and sprinkle with powdered sugar.

Peas, please… field peas, that is!

…field peas and country ham

Peas are such a simple food… they don’t need much fuss’n with, and can be fixed in all sorts of ways. Cook simply with some country ham pieces.  Ladle up a cup of the pot likker from their cook’n. Add some cornbread and call it supper!  Top with stewed tomatoes or homemade tomato jam

White acre peas with a dollop of tomato jam!

 

 

Whirl up for some right tasty hummus. Or make what we call “Carolina Caviar” for porch sit’n or tailgate’n which we will be doing soon! 

Add some tomato based BBQ sauce for a little kick to your Carolina Caviar!

To make this rather southern “dip,” you can cut up fresh veggies like peppers and tomatoes and onions and shake in some hot sauce, or just stir in some prepared salsa and “doctor it up” for a simpler version. I like to stir in some thicker tomato based BBQ sauce for a tasty surprise too. I like to serve mine with pork rind dippers as you’ll see here at this big reception I did long ago, but just serve with your own favorite chip!  

 

All sorts of fresh field peas are plentiful during July and August… time to stock up!

Any way you use them, North Carolina field peas are just good eats.  And right now is prime pea pick’n season. Load your freezer with all sorts of great peas to enjoy throughout the coming seasons, until it is time to load up again next summer. 

 

Putting up peas… White Acre Peas

 

You will need to blanch them before freezing, but that’s really easy to do.  You will find several methods to do that here, at the National Center for Home Food Preservation’s site! 

 

So run along to your local farm or farmers’ market and pick up PEAS!  Beautiful peas in all shapes sizes and beautiful colors!  Cook some cornbread, pour a glass of iced tea, and plop yourself down in that rocking chair on the porch… enjoy these dog days of summer before they are gone.  

….beautiful summer field peas

I rocked many a mile with my mama and grandma…. shelling peas on my grandma’s porch… back in the day, before pea shelling machines stole that “joy” from us.  Who else has those memories?  I remember my mama saying… “you will be glad you shelled those peas when we are eating them this winter” to which I defiantly declared… “I’d just as soon not eat a pea as to have to do this right here” as any young girl wanting to go play would say. But you know what, those WERE “the days.”

Oh how I’d love to turn back the clock… to these days… porch pea-shelling days!

And oh how I’d give ANYthing… to go back and have those days again… with my mama, my Ma Hocutt, and the sounds of peas falling into those metal pans and my sore little thumbs. Anybody care to join me?