I'm so freaking excited about these black eyed peas! This is my kind of crop - sow seeds, let them grow amok, wait till they're rattling around in their pods, shell absolutely perfect little dried beans.
Below, another fish dish. These little bundles are cooked individually and fun to cut open and eat. Every time I cook a fish like tilapia, I'm stunned that dinner cost like $3 per person, especially cheap because almost everything else came from the garden. In the packets: French filet beans, roasted red pepper, olives, garlic, tilapia, parsley, olive oil, lemon zest, lemon juice, pepper, sea salt. 20 minutes at 400F and a healthy dinner is done. And your harvests? Are you canning? Preserving? Making lots and lots of salsa maybe? Share in the Garden to Table Challenge by linking us to your blog...
The candy lilies are entering their final stage of this year. These are a sight all season - great spring foliage, super pretty blooms, the spiraling of the wilted flower, and the "blackberry" fall seeds.
Hope my American friends enjoy a restful Labor Day weekend!
How do you cook the black eyed peas?
ReplyDeleteI've made hoppin john one year, an American Southern (and West African I think) thing. It's a side dish/salad-y kind of thing with rice, a ham hock or bacon or other flavorful fatty pork product, and some onions, veggies. I
DeleteOk I am saving this one! I am always looking for different ways to cook tilapia and this looks like it will hit the spot! Hope you had a great labor day!
ReplyDeleteParchment pockets are my favorite way to cook fish. You have given me some ideas of variations for the extras to throw in there with it.
ReplyDeleteBlack eye pea harvest? Wow! I buy them in market! I love to cook curry with them. How you cook them?
ReplyDeleteI haven't tried a making a curry with them, but will do this fall!
Deleteoh, btw, the hoppin'john I mentioned above is eaten on New Year's Day - supposed to be good luck.
DeleteWow, those black eyed peas look awesome!
ReplyDeleteWe make a soup with black-eyed peas, chicken, bones (for stock) and dried cuttle fish for added flavour.
ReplyDeleteLooks like you have discontinued GTTC, but I just had to add my latest post dealing with the harvest in full swing here.
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ReplyDeleteHappy New Year 2013. Today is my fist visit to your blog and i can't stop to read your post from morning till now. I am planning to plant my litter garden with flower and vege this month..is a tropical climate here and wish to share my result with you then..