You are here: Home / blackeyes Most Yankees have never seen a black-eyed pea. Actually, it is a bean, and it has a marvelous sort of smoky flavor that cooks up beautifully in the midst of a wonderful soul menu. This is not an expensive dish. Most soul dishes are not expensive … which is one of the points behind “soul.”
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Beans: The use of dried legumes predates written history. We do know that many dried beans were popular by the time of ancient Egypt, but we cannot even trace the beginnings of garbanzos (chick-peas) or lentils. There is a grand story of Esau in the Bible in which he sells his birthright for a bowl
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from our old pal, a Mississippi native, Craig Claiborne Black-eye or black-eyed peas seem to figure ubiquitously on Southern tables, and Yankee visitors seem to look at them askance. They are not necessarily country fare, as many people claim them to be. They appear on the tables of rich and poor, the educated and uneducated
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“Hopping John is a delicious, Southern-style vegetable dish, made with black-eyed peas and rice. It is particularly popular on New Year’s Day.” “May add 1 can tomatoes if desired.”—The Creative Cooking Course (1982) CREATIVE COOKING HOPPING JOHN Makes about 6 servings 8 oz dried black-eyed peas, soaked in cold water to cover for 1 hour,
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Just in case the seaweed recipe didn’t do anything for you, here’s something more traditional. Reading through the little introduction, I remember this cookbook. Everything takes place within a sort of fictionalized world where one of the authors is ‘King Culinary’ and the stories about him are told by the other author (presumably, his wife,
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For the country mice–such as myself–who don’t know what the heck kombu is–“What is kombu & how do you use it?” And if you can’t get it, here’s one of many sites listing substitutes. From “RFD Meal,” The Real Food Daily Cookbook by Ann Gentry (2005) Beans are making a big comeback. I happily notice
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I mentioned to Mr. Big Food that it was black eyed pea week here at the blog. He said, “Be sure to put in the jalapeño black eyes. It’s my favorite.” Substituting veggie broth for beef makes this vegetarian and gives an interesting different flavor. JALAPEÑO BLACK-EYES 1 lb dried black-eyed peas5 C beef stock
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Many lands as well as many sections of America have special “lucky” foods and pastries which are served on New Year’s Day. In Holland, for example, when a Dutch lad goes a-courting on New Year’s Day, he takes his sweetheart a pastry made in the shape of her initials. In Scotland, “Hogmaney” dumplings are customarily
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from our old friend, Master Chef Louis P. De Gouy BLACK EYED PEAS POT LIKKER VIRGINIA STYLE WITH VIRGINIA CORN PONE 2 C “sound” black-eyed peas, picked over, washed, soaked overnight (if dried) in 1 ½ quarts cold “soft” water, or soak in lukewarm water for at least 6 hours, put on to cook in
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An old friend–a self-described Alabama boy–stopped in to visit yesterday. He’s on his way to the west coast, a the cost of the detour to the Farm was worth it. This was a sort of spur of the moment, but Mr. Big Food had time to invite a couple of others for the evening. By
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Mr. Big Food has informed me that we’ll be trying new recipes for tomorrow’s Football Food. So tomorrow will be new stuff, and today, some old. Fitting, don’t you think? (Should have put the dip in a nicer bowl.) Recipe: Tasty Black Eyed Pea Dip Originally published on January 2, 2021 We had a friend over
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We had a friend over yesterday. Mr. Big Food made a few apps for us to enjoy while watching college football. Everything was delicious. TASTY BLACK EYED PEA DIP Serves 10-12 as an appetizer dip ½ lb dried black eyed peasWater for soaking peas, plus 1 C1 C dry white wine1 ¼ tsp salt1/3 C
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A few days ago two-handed me would have considered picking the blackeyed peas in there a nice little gardening challenge. I would have welcomed the opportunity to exercise some of my family-famous agility. Today one-handed me considers picking blackeyes rather problematic. Mr. Big Food offered to help by going into the thick of things. “Can
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The Bermuda grass that was smothering the Liriope is under control– not eradicated, just very much under control. Nothing else is but I am partial to that edge of chaos look. Tumbling over the Liriope and some sedum are a couple of blackeyed peas. I think I planted three seeds. There are baby blackeyes! Unfortunately,
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I kid you not, I had never had Hoppin’ John before. Liked it. Seriously easy, too. Just go get you some blackeyes and tomatoes from your deep freezer, bacon from the fridge… Recipe calls for canned peas. We used 1lb. frozen.
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Most weeks, I’m responsible for cooking one night. I failed to take this responsibility seriously last weekend when Mr. Big Food was working out the menu for this week. I knew I wanted a veggie plate, and I did have a hankering for spinach so picked some up when we did the shopping. Beyond that,
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Home grown, if I do say so, myself. Those are two different varieties of sweet potatoes there! One change to the recipe– we used much larger pieces of sweet potatoes and boiled them until tender. BLACK EYED PEA SWEET POTATO HASH Serves 4-6 1 medium sweet potato (about 1 lb), peeled and diced into ¼
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Frankly, I think they are not so much purple as TRUE MAROON, but I admit to being biased in favor of TRUE MAROON vs. purple. Pictured above are the handful of blackeyed peas I didn’t shell today. They were at the bottom of the basket I picked this morning. We are at peak blackeye
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Daughter C, Jordan, and Mike and Sarah came out for Sunday Supper here at the Farm. There was another couple, too. A neurobiologist and a theoretical mathematician. I’m not kidding. Imagine that! Here at the Farm! You should have seen them all! That long haired hippy dog, Gil, and Rocky and Missy were so happy
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Not all plants thrive in the dead of a Mississippi summer, but those that do, do with great abandon.
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