Peas and Peppers

What is better in the summer than some freshly shelled White Acre peas and homegrown hot peppers? Not much! My favorite Southern pea recipe is made by cooking the peas in water with a couple of chicken bouillon cubes and a sliced onion, then dishing them out over a bowl of hot white rice!  I found this recipe by “What We Need is Here”, a sustainable living blog in Florida.

WHITE ACRE PEAS
4 cups shelled peas
Lightly salted water to cover
A pint of cherry tomatoes or two large tomatotes, chopped, salted and peppered
3 tablespoons chopped chives
5 basil leaves, slivered

Wash peas and cover with salted water in a large saucepan. Bring to boil, then turn down to simmer for 20 minutes. Meantime, quarter cherry tomatoes or chop large tomatoes. Salt and pepper them. Mix with 3  tablespoons chopped, fresh chives, and five (or so) basil leaves, slivered. When peas are tender, mix with tomatoes and herbs. Serve warm.

CHEESE GRITS
2 cups grits (the yellow ones are prettier)
4 cups water
2 teaspoons salt
1/2 cup grated sharp cheddar (optional, of course, if you just want “grits”)

Slowly pour the grits into rapidly boiling, salted water. Whisk a little to break up any clumps. Turn to simmer and cook for about 20 minutes till soft. Stir in cheese and add salt and pepper to taste. Voila! Or rather now ain’t that something?

See you.

ML

PS> hit the facebook LIKE button below…thanks. ML