Desperately finishing all the produce in the fridge before our trip...Plus providing our weekly Wednesday lunch. Involved some salt pork. This stuff keeps forever. I guess that's why they ate a lot of it in the pioneer days. I felt a little like Laura Ingalls Wilder hacking off a slice to render for my cream peas. Cream Peas and Salt Pork
2 cups fresh cream peas, rinsed and picked over
2 small red jalapenos, ribs/seeds removed, finely diced
1 small onion, finely diced
4 cloves garlic, smashed
2-3 slices salt pork or bacon, cut into 1/2" dice
In a heavy pan over medium heat saute the diced pork until fat is rendered. Add garlic, jalapenos, and onions and saute until translucent. Add cream peas and ~ 2 cups water and bring to boil. Reduce heat to simmer and cover. Cook, tasting until done--about 45 min to one hour. Salt and pepper to taste.
Ok. I admit it. I bought more produce the weekend before the trip....just a few ears of corn and a basket of cherry tomatoes. And some peaches. But we ate them all. The peaches will be starring in another post.
Fresh corn and cherry tomato salad
4 ears fresh, sweet corn--kernels removed
1 pint cherry tomatoes
juice of two key limes
handful of small basil leaves
1/2 tsp smoked paprika
salt to taste
Combine all ingredients, drizzle with a little olive oil and toss.
The smoked paprika really makes this salad pop.
Healthy lunch, empty fridge, happy Ginny.