The entire experience of using Coastal Alabama Farmers’ and Fishermen’s Market results in using fresh foods as well as using what’s “on hand” in order to create something economical, healthy, and good.  Many times when I come home from shopping at the Market with a head of broccoli, I cut into florets or a bunch of carrots, I dice into bite-sized pieces, and just steaming either or both of these slightly is wonderful.  Add a little salt and/or some flavored vinegar and it’s a treat.  That’s one of the great things about being fresh from the farmers who grow vegetables – most food is picked the day before and nothing tastes better than a really fresh vegetable – something you can’t find in a grocery store.  Fresh steamed broccoli or carrots for lunch with a slice of bread.  Fantastic!

Another advantage of cooking from items selected from the Market is the economic value – both time and money – of using what’s on hand with what I picked up at the Market.  The recipe that follows is based on the fresh ingredients purchased from the Market as well as some dried peas that I had on hand.  Of course, adding fresh ingredients is what makes the recipes so much better.

Recipe for Black-eyed Peas

Ingredients:

[Note: First three ingredients purchased at Coastal Alabama Farmers’ and Fishermen’s Market as well as a clipping from the thyme plant that I bought at the Market and is currently growing in a pot on my back deck.]

1 diced bacon slice (purchased from George Family Farm)

1 Tablespoon diced onion (can be purchased from several vendors)

Salsa to taste (Purchased from Tony’s Tejas Salsa)

Dried black-eyed peas (when in season, I buy fresh peas, but on this day, peas were not in season and I used dried peas stored in a mason jar)

Water/Chicken broth mix ~ 4:1)

Thyme (from a plant purchased from Lilly at the Market)

Salt

In a pan, cook diced bacon over medium heat until browned.

Add diced onions and cook until translucent.

Add dried peas and coat with bacon oil.

Add all the ingredients to a slow cooker and turn to high for 1 hour.

Change the setting on the slow cooker to low and cook 3 hours.

Serve with generous ladling of salsa on top.  Last week, I wrote about having ham steaks that I had with black-eyed peas, some brown rice, and a glass of red wine.

In a few months from now when peas are fresh, I will use a similar for fresh peas, which I will, of course, purchase from the Market.

Next week I’m going to share with you my favorite Sunday breakfast using nothing but Market ingredients.

See you at the Market.

Bob Zeanah

Author of No Anchor (published November 2015)

Available online from Amazon or Barnes and Noble or Books a Million

Author of Work to Do (published July 2014)

Available online from Amazon or Barnes & Noble or Books a Million

14410 Oak Street

Magnolia Springs AL  36555

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bobzeanah@gmail.com

www.bobzeanah.com