FEATURED VEGGIE OF THE WEEK: PEASVARIETIES: SUGAR ANN SNAP PEAS AND OREGON GIANT SNOW PEAS
For your information, snap peas are a cross between English green peas and snow peas, and snow peas are a thin, flat pea. Both can be trimmed to get rid of the stringy part that holds the pod together. Simply cut off the tips of the pods with a knife, and pull along the pod to remove the stringy bit. Personally, I prefer peas raw, but they can certainly be cooked. When cooking be sure to only cook for a few minutes or else you risk creating a dreadful monster...the soggy pea.
And now what you have all been waiting for...HISTORPEA!
Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.
ONCE UPON A TIME....
"A large kettle containing a thick porridge made of peas hung over the fire in many English and Scottish homes during the Middle Ages and was customary even in the sixteenth and seventeenth centuries. Because few of the peasants could afford meat, they based their meals on pease porridge with an abundance of whatever vegetables were on hand. When the fire died down at night, the morning porridge was quite cold. Each day the fire was relit, and more peas and vegetables were added to the kettle. Indeed, the original ingredients in the kettle could have been nine days old."
WHAT'S IN YOUR BOX?
WEEK THREE:Heirloom Lettuces
Spring Vidalia Onions
Kohlrabi Bulb and Greens
Kales (Red Russian and Lacinato)
Parsley,Chives and Mint!