Thursday morning my mother in law brought over some purple hull peas fresh from the garden. Of course I had Emmy all day Thursday and she was awake and needing my attention most of the day, so I didn't get around to shelling my peas until Friday afternoon. A longtime friend and neighbor also blesses us with fresh garden vegetables several times a week and his latest contribution was garden ripe tomatoes, okra, yellow summer squash and cucumbers. We had fried okra for supper on Thursday night, along with au gratin potatoes and baked chicken breasts.
The garden produce that our family and friends share with us really helps stretch our food budget in the summer time. Tonight for instance, we had some of those purple hull peas, fresh ripe tomatoes, fried potatoes and cornbread.
Today as I prepared to shell my peas, I thought I'd take pictures as I went along for the blog. Then I thought, why not take pictures as I cooked supper and just give you all a thrill. I know you can barely contain your excitement, but do try. ;o)
The peas, cooked and ready to eat. See the steam?MY BUTTERMILK SOUTHERN CORNBREAD,
baked in my Grandma's cast iron skillet.
Click on the bold link for the recipe.
Love that crispy browned crust!Sliced into wedges, hot and ready to eat with
butter or those fresh peas. Mmmmmm....
(Sorry it's so blurry.)Sliced garden ripe 'maters can't be beat.
They're the best!