The reality of the season and summer farm life has finally set in. There is always something to do and never enough hours in the day to get everything done, even with the increased sunlight after the solstice. I have a habit of putting my head down and working, often losing my connection with close
The reality of the season and summer farm life has finally set in. There is always something to do and never enough hours in the day to get everything done, even with the increased sunlight after the solstice. I have a habit of putting my head down and working, often losing my connection with close relationships in my life. I appreciate and thank those around me for being so understanding.
When the pace of life speeds up, I have a tendency to I lose sight of the little things in life that keep me balanced; those things that help me to be emotionally and physically prepared to conquer the long days. A bike ride or a cuddle with a beloved pet is all I sometimes need to return to a good mind. So significant to my wellbeing is taking a moment to sit and savour the flavour of locally grown produce. Eating something green, fresh, and crunchy usually calms me down and helps me clear my head.
I have been fortunate to have the opportunity to talk and share about food whether I am facilitating a workshop or demonstration, cooking a dinner, or barbequing in the park. Seeing the love and hearing the passion food brings out in people reminds me that we are all connected to each other and mother earth. This is a comforting feeling to me when life feels overwhelming and unmanageble.
At the Six Nations Farmers Market the other weekend I was asked about different ways to cook peas. Here is one of my favourite ways and it makes great use of leftover stale bread. Fresh peas need not be cooked for very long to bring out their flavour and colour. Once picked use them within a couple days or shell them and freeze them to preserve freshness.
Peas with Sautéed Bread
- Fresh Peas (Substitute frozen or dried if fresh are not available)
- Chopped Parsley or herbs of your choice (basil, chervil, chive)
- Cooking Oil
- Stale bread cut in cubes
- (If using dried peas, prepare as you would dried beans with a soak and cook until just tender.)
- Cook onions on low until transluscent, add tomatoes and a pinch of salt.
- Cook until you have a nice sauce consistency.
- Add fresh peas and cook until tender.
- In a separate pan heat 1/4” of oil and toast bread cubes until golden brown.
- Add bread to sauce and cook for a minute.
- Finish with chopped parsley and adjust seasoning to taste.