Shelling peas is a southern tradition. I have childhood memories of sitting under big oak trees with all the women in my family gathered around, shelling peas. A lot of peas were shelled and a lot of gossip was shared. This week we are harvesting our first peas of the season, Crowder peas. There is a little work involved with these southern treats but it is worth it. There is nothing like a fresh pea.
This week we are also harvesting some beautiful snap green beans and watermelons. We are watching most of the heirloom tomato plants die of disease. This year has been a tough tomato year for most farmers. There was a lack of rain at the beginning of the season, followed by an abundance of rain. The recent hot, wet weather has been the perfect conditions for fungus. On a positive note, we have 2 more rounds of tomatoes that seem to be doing well. The next round of tomatoes are almost ready to be harvested and the last round we are expecting around September.
This Week’s CSA:
Crowder Peas
Provider Snap Green Beans
Watermelons
Green and Burgundy Okra
Yellow squash
Eggplant
Hot Pepper
Basil
Heirloom tomatoes: Kellogg’s Beefsteak (orange) and Coustralee (Yellow), Green Zebra (yellow and green), Rutgar (small red)
*These tomatoes are beautiful in a caprese salad – all that you need is fresh mozzarella
How to shell Peas:
Squeeze the pod gently until it opens along the seam. Push the peas with your thumb.
Recipes:
FRESH CROWDER PEAS (BLACK-EYED PEAS)
Hands-on time: 20 minutes
Time to table: 60 minutes
Serves 4
Salted water
1 pound peas, shelled
DRESSING
1 tablespoon good olive oil
1 tablespoon good vinegar
Fresh herbs if desired
Bring the water to a boil while shelling the peas. Add to boiling water, cover and let cook for about 40 minutes or until done. (They are quite starchy, very similar in texture to canned or frozen black-eyed peas.) Drain and return to the hot pot.
Meanwhile, whisk the dressing. Pour over hot drained peas and toss several times to coat and let the liquid soak in. Toss with herbs and serve immediately.
Traditional Caprese Salad
Ingredients
1 pound fresh mozzarella 4 large heirloom tomatoes 1/2 cup loosely packed fresh basil, torn Sea salt Freshly cracked black pepper Balsamic vinegar Extra-virgin olive oil
Preparation
Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil.
Coastal Living
OCTOBER 2007
Eggplant Caprese Salad
Total Time: 25 minutes
Ingredients
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
1/2 teaspoon coarse salt, divided
6 teaspoons prepared pesto
2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
4 ounces fresh mozzarella, cut into 6 thin slices
6 fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground pepper
Preparation
1.Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2.Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
3.Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
4.Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.
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