Fresh “Texas Cream” peas from Dilorio Farms in nearby Hempstead. Steamed, then simmered in butter, lemon, thyme, green garlic, red spring onions, rocket sprouts and some of the pan juices of a just-roasted pastured chicken. Sea salt and freshly ground pepper..
This a journal describing my efforts to eat a healthy, interesting diet on a reasonable budget. The focus here is primarily on sustainable, fresh whole foods.
No professional photographers or copy writers, no paid product reviews. Just me, a knife, an iron skillet and a cheap camera.
Eat as if your life depends on it! ™
ren @ EdibleAria . com
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Nellie Voorhees said,
June 23, 2009 at 11:48 am
Do you have cream peas? I would like some for the freezer.
Ren said,
June 23, 2009 at 11:54 am
I do not, but you may still be able to find them in the Houston area. Try Central Market on Westheimer or call Dilorio Farms at (409) 826 2688.
Hope that helps!
elfimka said,
July 4, 2009 at 5:12 pm
I scored two bags of them at the farmer’s market today! Ren, how long do you steam them? The farmer warned me that they don’t hold their shape too well when cooking and turn into sauce real easily.
Ren said,
July 4, 2009 at 7:12 pm
Awesome!
That is hard to answer, because there are a lot of variables (variety of pea, size, maturity, etc.). I suggest that you experiment by seeing how long it takes to cook a couple of tablespoonfuls to the degree of doneness that you like; that way you won’t risk your whole batch.
I found that steaming gave me the most control- the peas were soft, but still retained their shape.