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
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
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
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,
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.
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,
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
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
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
Leaving Memphis on I55S this afternoon at about 2:30 or so the thermometer in the truck read 101. It was hot. It’s about eight hours later and– I kid you not– the curtains are blowing in the cool breeze here at the Farm. I would like to report that a storm rolled through but that
I thought it even better leftover! Mr. Big Food notes, “I used veggies stock instead of chicken stock in the black-eyed pea soup and use ed cut up ham instead of ham hocks.” BLACK EYED PEA SOUP I Serves 6-8 2 smoked ham hocks 5 C water 1 ½ C dried black-eyed peas 1 C
I forgot to snap a photo of this dish. Sorry. Mr. Big Food made some modifications to the recipe. He 1) substituted veggie stock for beef stock; 2) used 1 pound fresh (frozen from last year’s garden!) black eyes so need to soak them, and 3) cut the amount of stock to 2 cups. Served
We substituted chick peas… . Southern goes Middle Eastern BLACK EYED PEA HUMMUS 2 cups 1 15 oz can black-eyed peas, drained and rinsed 2 Tbsp tahini 2 Tbsp olive oil ¼ C lemon juice 2 garlic cloves, minced ½ tsp salt ¼ tsp cumin ½ tsp black pepper 1/8 tsp red pepper 3 Tbsp
it is simply impossible to shell blackeyed peas, make and hot water bath more relish (Christmas presents!), deal with aphid/ant infestations of okra, AND keep up with the world, AND blog at the same time. Can’t be done. But wait! Impossible things are happening every day. Impossible, for a plain yellow pumpkin to become a
UNSHELLED blackeyed peas I think I have more blackeyed peas than we can possibly eat in one year. (40′? What was I thinking?) I wonder what they are valued at on the open market, shelled? Certainly not what they’d be worth if you factored in my time. Which reminds me of something I came across
Thank goodness for The National Weather Service – National Oceanic and Atmospheric Administration – United States Department of Commerce and The Occupational Safety and Health Administration – United States Department of Labor because I never would have figured any of this out all by my self. By the way, my name is Julia. TAKE EXTRA
I can reach for the sky. Context: I must have dropped a sunflower seed. Five varieties of blackeyed peas form the perimeter of the squash patch, whose western side is the wall of a structure (against which some okra are planted). In one corner of the patch, I planted some sunflowers. Apparently, I dropped a
“The pods are silver-green and produced [sic] large, meaty, brown seeds.” Some seeds arrived yesterday! I’ll be anxious to try these– fresh blackeyed peas (cowpeas) are far superior to dried blackeyes, in my opinion. I don’t even mind shelling peas and beans. It’s a fine “idle hands” task– gives me something constructive to do while
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