Recipes and Stories

10 September 2014: Fresh Black-Eyed Pea Ragout

September 10, 2014

Tags: Late Summer Cooking, Fresh Field Peas, Field Peas, Ragout, Classic Southern Cooking, Essentials of Southern Cooking

Fresh Black-Eyed Pea Ragout over Rice: hearty enough to satisfy that early craving for heartier fare, but light enough for late summer's lingering heat
Every year by mid-August, the ancient pecan tree that canopies our back yard and dominates the view from my office window decides “okay, I’m over this” and starts shedding its leaves. By September, more than two thirds of its foliage has abandoned its branches and become a brown, crackling carpet underneath, creating a mocking illusion of autumn amid the stubbornly lingering heat and humidity of a Lowcountry late summer. (more…)

4 January 2013: Black-eyed Peas Beyond New Year’s Day

January 4, 2013

Tags: Field Peas, Black-eyed peas, Historical Southern Cooking, Classical Southern Cooking, Lowcountry Cooking, New Year's Day Fare

Black-eyed peas, seasoned with ham, onion, garlic, herbs, and hot peppers, are too satisfying and delicious to limit them to one day at the beginning of the year
Though black-eyed peas have become to New Year’s Day what turkey is to Thanksgiving, the uniquely marked field pea with one of the most evocative names in the vegetable kingdom is a year round staple for Southerners. And while they’re commonly associated with humble tables (the superstition associated with having them at new year is that beginning the year with such “humble” fare will bring prosperity), they really know no social, ethnic, or economic boundaries. (more…)