Recipes and Stories

21 April 2018: Spring Peas and Onions

April 21, 2018

Tags: Classic Southern Cooking, My Father's Rare Cooking, Sweet Peas, Green Peas, English Peas, Spring Peas and Onions

My Father's Sweet Spring Peas with Spring Onions
While we’re on sweet peas, a favorite way to dress them in my kitchen is with bright, herby spring scallions and butter (and lots of it). It’s not only delicious, the mere aroma of it always brings with it warm memories of my father.

Contrary to the notion that ministers do nothing from Sunday to Sunday but write long, tedious sermons, my father was a very busy man. Aside from three services a week (more, if someone got married or died), Bible study groups, and not one, but three sermons to compose, there were visits to the sick, shut-in, worried, and grief-stricken, counseling sessions for troubled marriages and spirits, and patience to be found for irritating parishioners who were ever eager to find fault with him, his family (that would be my brothers and me), and the church in general. (more…)

21 April 2018: Of Spring Peas and Thyme

April 21, 2018

Tags: Classic Southern Cooking, Classic French Cooking, Green Peas, Spring Peas, Puree, Soup, Pea Soup, Chilled Soup, Thyme

Fresh Spring Pea Soup with Spring Onions and Thyme
Whether you call them garden, green, sweet, or, as we often do in the South, “English” peas, you probably take the plump, round seeds of the trailing plant pisum sativum for granted. You may even think of them as ordinary and a bit boring. Yet, once upon a time, these little orbs were celebrated as a precious commodity and a rare harbinger of spring.

Thomas Jefferson even carried on a friendly competition with one of his neighbors for the first pea harvest of the season. (more…)