Could we change our attitude, we should not only see life differently, but life itself would come to be different. ~ Katherine Mansfield

Monday, July 14, 2014

Easy summer dinner: New potatoes and peas

We all have a button, some kind of trigger, that immediately catapults us back in time to a moment from childhood. One of mine is peas.

For two glorious weeks in the summer, nature aligns and a garden will give you all of the sweet peas and new potatoes you can ask for. As a kid, this occurred during summers in Idaho at my grandparents' house and all I have to do is see a pea on the vine and I am transported. Nothing tastes like a young pea, straight from the pod.

When we put in the garden four doors down, my mom's sole request was to plant peas and potatoes. She's making memories with my boys, much like her own mom did with my brothers and me, teaching them how to pick the fattest pods and split them down the seam with their thumb to reveal the perfectly straight row of plump peas hidden inside.

And this weekend, we finally sat down to a meal of new potatoes and peas. What was once a staple on my Grandma's summer table has made it to my own weekly menu.

It's a great option for Meatless Mondays and a simple way to show off produce from the garden or farmer's market. And, if you're lucky like me, it will take you right back to being a kid.

New Potatoes and Peas - a loose recipe (the kind I hated when I first started to cook)

To serve a family of 4 with leftovers I dug up roughly 30 new potatoes of various sizes, and as many peas as were ripe. You can never have too many peas, so pick more than you think you'll need.

Wash the potatoes, quartering the larger ones, cutting some in half, and leaving the littles whole. Boil in a pot of heavily salted water until easily pierced with a fork. While the potatoes cook, shell the peas.

When the potatoes are done, turn off the heat and add the shelled peas to the hot water.

Make a roux. I used 4 TB butter and half a cup of flour, mixing over medium heat until it was a golden brown. Then whisk in whole milk - taking care to smash the flour chunks - until you have a thin gravy. There should be enough liquid to act as a sort of soup when combined with the potatoes. Liberally salt and pepper the gravy to taste.

Drain the potatoes and peas. Put in a serving dish, pour the gravy over the top, and serve.

Happy eating. Let the memories begin!


USA Kiwi (Kylee) said...

I LOVE recipes that send you back in time to something awesome.
Roasted lamb with new potatoes and minted peas is my "memory invoker"

I'm now following your blog, because Goats! and Chickens!


Danielle (PareDownLookUp) said...

Happy to have you! Enjoy the recipes, goats and chickens. But not altogether. We're not THAT homestead-y. Not yet...

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