Posts Tagged With: local

a perfect 30th birthday, and a perfect field pea soup

I love a good birthday cake, especially the carrot cake we got from Big City Bread for my 30th birthday party a couple of weeks ago:

thanks to Micah’s mom for the candles and to my friend Alice for the lovely photo!

The folks at Big City were super nice, by the way, and offered to let me sample several tasty cakes before picking one. But when they sliced me off that first little sliver of this cream-cheese-and-carrot decadence, that was all the convincing I needed.

I received some very thoughtful presents, too.

The best gift, of course, was a fantastic gathering of friends and family at our house for my birthday party, complete with food and booze and some cheesy 80s music to commemorate the decade of my birth.

From my sweet, sweet husband: a clean house, two four-packs of my very favorite fancy beers (Wild Heaven Invocation and Ode to Mercy), lots of yummy birthday pizza from Transmetropolitan (including the best combo ever, bacon + artichoke hearts), and a classy date at Five and Ten the night after my birthday.

Money from the folks (always appreciated), a lovely bottle of Malbec from Dave and Kim, hand-drawn pictures and a birthday card from my niece Lilly, and a gift certificate to Avid Bookshop (yay!) from her uncle Jason.

From Eric and Jinny, a bottle of chamomile grappa (perfect for sipping after a swanky date-night dinner), and from my good friend Amy, a very pretty tea set with a mint-green teapot, two mugs, and packages of green tea and cookies.

Scratch-off lottery tickets (not winners–oh well!) and cute sticky notes from some school pals, plus a pretty handmade necklace from my fourth grade Froggy Friend!

I’ve got a pretty dang sweet crew of friends and family, if I do say so myself! What a perfect birthday.

So imagine my surprise when I returned to school the following Monday to find one more present waiting for me on my desk, a pink gift bag from my friend Leigh, with a note that read: “I’ve picked some field peas from my garden (purple-hull/crowder). If anyone knows what to do with these, it’s you! :)”

My birthday had already been wonderful, which made these pretty peas the proverbial icing on the cake:

I don’t mean to brag, y’all, but I think this is one of my favorite photos I’ve ever taken, ever

I spent last Saturday morning sipping coffee, baking muffins, and shelling those pretty little peas:

they’re lovely without their shells, too

Then it was time to come up with a recipe. I winged it, as usual, having never made soup with fresh field peas before, and let me tell you guys–the results were nothing short of spectacular.

not the prettiest photo I’ve ever posted, but I think you still might be able to tell that this soup was
packed with veggies, full of flavor, and perfect with a hunk of toasted homemade sourdough

What’s in it:

  • 1/2 cup diced bacon
  • 3 cloves garlic, minced
  • 1 medium red onion, chopped (about 1 cup)
  • 2 medium carrots, sliced (about 1 cup)
  • 6-8 big cabbage leaves, chopped (about 2 cups)
  • 1 cup freshly shelled field peas
  • 1 teaspoon dried marjoram
  • 1 teaspoon paprika (smoked, if you have it)
  • zest of 1 lemon
  • 3-4 cups stock or broth (I used pork)
  • 1 teaspoon sherry vinegar
  • 4 bay leaves
  • salt and pepper to taste

Step-by-step:

  • Heat the bacon in a big saucepan over medium heat and cook until it starts to crisp and the fat has rendered out.
  • Add the garlic, onion, and carrots, and saute for about 5 minutes or until they start to get tender.
  • Stir in the cabbage, field peas, marjoram, paprika, and lemon zest. Mix until everything’s coated with the bacon fat and seasonings. (At this point, things are going to smell really, really good.)
  • Pour in the stock or broth, add the vinegar and bay leaves, and bring the soup to a boil, then reduce the heat to low.
  • Simmer for 20-30 minutes or until until the peas are cooked through and the veggies are falling-apart tender.

This hearty soup makes a meal for 2 or 3 with sourdough toast, buttermilk biscuits, or hunks of warm homemade cornbread.

Make the portions a little smaller and you’ll have the perfect starter for a Southern-style feast of summer veggies and crispy fried chicken.

And when you slurp up your first spoonful of this savory soup, you’ll swear it must be your birthday (even if it’s not).

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quick lunch – 7.2.12 – a bowl of Southern summer goodness

Summer in the South is a magical time.

A time when tomatoes plump to their juiciest fullness, when squashes just grow and grow and grow, when sweet corn practically bursts from its husks, when a myriad of hot and sweet peppers are ripe for the picking, when okra pods stretch to that perfect two or three inches, when pungent onions and garlic just beg to be dug up and sauteed in a bit of butter to mellow out and flavor everything you eat.

A time when, goshdarnit, I just can’t get away from Athens Locally Grown or Daily Groceries without spending ungodly sums of money on all those gorgeous, flavorful local veggies.

And, since I’m a teacher, summer is also the time when I can cook at least two meals a day if I want–and that’s quite often the case, because heaven knows there’s not so much time for culinary tomfoolery once school starts back in August.

So when I surveyed the contents of our kitchen a few weeks ago after a particularly splurge-y spree at the market, looking for lunchtime inspiration, here’s what I found:

all that’s missing is one of those fancy wicker cornucopias

A most inspiring collection of colors and flavors, if I do say so myself.

So I set to slicing and dicing and sauteing and stirring, and here’s what I came up with:

bright, beautiful, delicious!

What’s in it:

  • 1 tablespoon olive oil
  • 1 cup dry quinoa
  • 2 cups stock or broth
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 medium sweet onion (or, in my case, 3 tiny ones), diced
  • 1 medium bell pepper, quartered and sliced
  • 1 medium summer squash or zucchini (I used zephyr), quartered and sliced
  • 1 ear of corn, cut from the cob
  • 6 okra pods, thinly sliced (the smaller okra is, the sweeter and more tender it’ll be–look for pods that are 2-3″ long)
  • a big handful of cherry tomatoes (ours were sungolds)
  • salt and pepper to taste
  • a big handful of fresh basil, cut into slivers

Step-by-step:

  • In a small saucepan, heat the olive oil over medium heat.
  • Add the quinoa and toast it in the oil for about 5 minutes.
  • Pour in the stock/broth and bring to a boil, then reduce heat to low.
  • Cover the quinoa and let simmer for about 15 minutes or until all the liquid is absorbed.
  • While the quinoa cooks, melt the butter in a large skillet over medium heat.
  • Add the garlic, onion, and bell pepper. Saute for 3-4 minutes or until the onion starts to look translucent.
  • Stir in the squash and corn. Saute for another 5-7 minutes or until the squash is almost tender.
  • Mix in the okra and tomatoes and cook for about 5 more minutes.
  • Add the cooked quinoa to the skillet and stir just until the mixture is combined.
  • Season with salt and pepper to your liking.
  • Divide your veggies and quinoa between two bowls and top with the fresh basil.
  • Eat up!

Our bowls of Southern summer goodness were enjoyed warm as a light but satisfying entree. For dinner, add your favorite protein for a heartier meal. (I’m betting shrimp would be amazing.) Or try this recipe as an excellent summer salad. Just chill it in the fridge for a few hours to serve cold alongside smoky burgers, crispy fried chicken, or your favorite grilled seafood.

And, of course, I whipped this meal up from a huge heap o’ veggies that I happened to have on hand, but you could easily adjust the recipe to match your own vegetable availability and tastes. As long as you use what’s fresh and in season, there’s really no way this quinoa veggie bowl could turn out anything less than fabulous. 🙂

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party snacks – 3.17.12 – mini pimiento cheese sandwiches for Kim’s birthday!

My brother Dave’s fiancee, Kim, turns 24 today, and we’re celebrating at their house with a garden party!

In keeping with the theme, I made finger sandwiches: pimiento cheese on thin-sliced sourdough baguette. I usually bake my own bread, but there’s no way mine could be as yummy as this fluffy, chewy, delicious stuff from Luna Baking here in Athens.

And the gorgeous lime green dish was my Christmas gift from the birthday girl. It may be a pie pan, but I think it makes a lovely serving vessel for these yummy bites. 🙂

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