What a lovely Indian summer of a week this is. Jack Frost has been visiting Ranui Gardens most nights but has backed off for a spell while we enjoy glorious blue-ribbon days. Mild frosts in fact benefit kale and collards, which are in John’s mess o’ greens mix: these hardy greens become sweeter after they’ve been frost kissed. We can enjoy this mess o’ greens and beans soup with a southern accent on our crisp-cool evenings.
It’s easy to cook black-eyed peas if you prefer them over canned: Start with ½ pound of dried beans. Rinse the beans and put them in a large pot with about 4 quarts of water. Bring to a boil, reduce to a simmer and cook 45 minutes or so, until tender. If you use a pressure cooker, black-eyed peas cook in 10 to 11 minutes. This recipe is adapted from one in Moosewood Restaurant Low-fat Favorites cookbook.
Wishing you a fabulous week–get in the kitchen and cook something delicious!
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