A stew for YOU

I love my legumes: Full of fiber and protein, they're one of my go-to ingredients for making Good Meals. Sea Island red peas are extra special: like many of our field peas (and not a little of the rice-farming knowledge critical for the Southern economy) they came to America with enslaved people from Africa, and area crucial part of the Southern palate. They're so creamy that they basically make their own gravy, and for this reason have been one of the traditional peas for our new year's stew. (That's mine from this year above. Disregard the commodity black eyed peas, but please do note the artful sorghum squiggle on that cornbread. That's CUISINE, y'all.)

A special pea deserves a special dish, and this stew lives up to it: savory roasted fennel, the classic DFG stew base of sweated aromatics, lightly caramelized tomatoes, and lotsa herbs (a little savory, a little bright), blanched collards (gotta have your greens!) and a pesto made of basil you can smell across the room, tart sorrel, garlic, and well-toasted sunflower seeds. When I was packing these, my cold, tired heart just swelled up. I think you'll like it.

I also think you'll like a noodle salad with jammy eggs, many aromatic herbs, cashews, and a spicy fish sauce vinaigrette. It's a little funky and very craveable, and my apologies to my vegetarians, but I have GOT you next week friends. 

Finally our treat: Leda the Sourceress has been notified by the birds scrapping in the trees at the end of her street that the mulberries are plump, they are ripe, and they are covetable. We put them in some lemon bars this week, just for ya'll. 

Have a great week everybody--you deserve it.