peas

Mancha Mantel de Cerdo y de Pollo
FarmPlate May 05, 2010 Peas 0 comments
(Tablecloth Stainer Stew with Pork and Chicken) This recipe is a fusion of two recipes from two different Mexican cookbooks, Elisabeth Lambert Ortiz's The Complete Book of Mexican Cooking (Ballantine Books, 1985) and Roger Hicks's Mexican Cooking (Quintet Publishing, 1995), as prepared by two Vermont cooks, Maple Corner's Marialisa Calta and Charlotte's Susan Stuck. Both cooks have stained tablecloths and happy guests to show for it. Adding the pomegranate molasses at the end of cooking was Susan's idea. It's hardly authentic, but its sweet-tartness has a way of waking up the flavors of the chiles, fruit and meat. 8 ancho and/or pasilla chiles One 2-pound boneless Luna Bleu Farm or other...
Cinco de Mayo!
FarmPlate May 05, 2010 Peas 0 comments
Cinco de Mayo isn't exactly Mexico's independence day--that's on September 16. In Mexico, the 5th of May is merely a regional observance honoring the Battle of Puebla. But in the U.S., Cinco de Mayo has grown into a nationwide celebration of Mexican culture, food and drink. Which is reason enough for us to cook up a fragrant, chile-loaded mancha mantel stew tonight. The name means "tablecloth stainer" so don't pull out your best table linens. Just make sure you have plenty of paper napkins and cold Mexican beer on hand to really enjoy this dish. Luckily for us Northerners, the rich warmth of many Mexican caldillos, tingas, moles, adobos and other traditional meat dishes comes from dried red...
Fettuccine with Peas, Arugula & Country Ham
FarmPlate Apr 28, 2010 Peas 0 comments
from the FarmPlate Kitchen 3 ounces diced country ham, pancetta or Vermont smoked ham (about ½ cup) 2 tablespoons olive oil 3 tablespoons dry vermouth or white wine 16 ounces fresh fettuccine, such as Pastabilities Traditional or Lemon Parsley 2 cups shelled fresh peas 2 big handfuls baby arugula ¼ cup Vermont Creamery crème fraîche Freshly ground black pepper Freshly grated Parmesan cheese for serving Chopped fresh parsley for serving In a skillet set over medium-high heat, brown the ham or pancetta in the olive oil. Pour in the vermouth or wine and cook for another minute. Turn off the heat. Cook the fettuccine in a large pot of boiling water. When the pasta is nearly done (after 2 or 3...
Currituck May Peas
Susan Stuck Apr 28, 2010 Peas 0 comments
While yesterday's snowfall reminded me that it was still April and I was definitely back in Vermont, it's springtime in my kitchen. I've just returned from North Carolina with a cooler full of Currituck May peas. The humus-rich soils and gentle coastal climate of Currituck County provide ideal growing conditions for English peas. From now until mid-May, produce markets and farm stands alomg the NC 158 corridor leading to the Outer Banks will all have May peas for sale. On my drive north, I knew that Grandy Greenhouse in Grandy, North Carolina, had an old-fashioned pea/bean shelling machine so I stopped and stocked up. The produce manager was sweeping up stray pods after a busy shelling...