A Hunk of Salt Pork

 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

olive oil

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.