Two things have I required of thee; deny me them not before I die:
Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me: lest I be full, and deny thee, and say, Who is the LORD? or lest I be poor, and steal, and take the name of my God in vain Proverbs 30:7-9
This week I took on the task of shelling peas. I have been researching CSA’s “vs” Farmers Markets for about a year now and have decided to go with the farmers market.
Our first purchase was a $20 bushel of unshelled White Acre (or Lady Cream) field peas. White Acre peas are a tiny, delicate, cream colored, buttery pea. I’d like to share what I have learned from this experience as well as our goals for preserving fresh vegetables.
Goals: We’d like to eat more fresh vegetables, buy in season and also purchase foods grown as close to our home as possible. We looked at the option of a CSA but learned that we would be paying $15 more per bushel just to have it delivered.
The average price for a weekly share is $35 (low) – $50 (high) per week. I have learned that a share is equal to about a bushel.
The pros of using a CSA is that I can get a bushel of mixed veggies for a set price. The cons are that there are some veggies in the bushel that we are not going to eat.
We’ve decided to buy a bushel of one veggie each Monday at the farmers market. Bushels average around $20-$35. The pros of the farmers market is that I save on average $15-$35 a bushel. Another pro is being able to choose only veggies I know we will eat. Take a look at our first purchase.
Shelling time: Shell and discard any old or immature seed and those with bug spots. An adult should be able to shell four cups in about an hour. To shell peas snap off the top point of the pea. Using your thumbs begin separating the shell at the seam until the peas are exposed. Run your thumb down the inside of the shell from the top to the bottom causing the peas to dislodge.
To preserve field peas: Wash and drain. At this point you can water-blanch for 3 minutes or jump straight to the freezing phase. To water-blanch, cover beans in water, allow to come to a simmer, then begin timing. Cool promptly and thoroughly in ice water. Package and freeze. If you choose to skip the blanch stage, which my Mother In Love said is completely o.k to do, simply transfer peas to a freezer bag or plastic tub. Leave half-inch head space. Squeeze out any air from the bag and freeze. Frozen peas can be stored for up to 12 months.
Recipe for Lady Cream Peas
4 cups fresh shelled peas
2 1/2 cups water (you can substitute chicken stock or pork stock)
1- 1/2 ounces of salt pork or other cured fatty meat such as smoked turkey. Try a few small pieces of heavily-salted fresh pork belly or fatback that you rendered slowly in a pan until well-browned.
Substitutes for cured meat are: 1 Tablespoon olive oil and 1 teaspoon salt or a teaspoon of bacon grease
salt and pepper to taste
Put the peas in a pot and cover with water or stock. Bring to a boil over med-high heat and add salt and pepper. Once foam begins to accumalate, skim off . Reduce the heat to a low simmer, and cook covered until the peas are tender,not mushy, about 20-30 minutes. Taste for seasoning. Serve hot with cornbread or rice.
This post is proudly featured at NourishingDays.com