In this crazy heat, these are probably the last of the peas we’ll get. These southern peas stand up to the heat better than your regular garden variety green pea. The beans around here have been long gone. I’m trying to talk the hubs into tilling that part of the garden under this weekend. We’ll be planting our fall garden in a few more weeks.
On a happier note, I picked my first Cherokee Purple and Yellow Jubilee tomatoes this morning. Beautiful!
I think a roasted chicken is in order for dinner tonight…
Smeared with olive oil, garlic, dried herbs, and coarse sea salt. I roast the organ meats right alongside the chicken (it helps to leave them in the cavity so they won’t be overcooked), and I slip them into casseroles with the leftover chicken. They're good for you. And this is pretty much the only way I can get my family to eat them.
This makes me happy.
Check out this gorgeous Brandywine tomato… and there’s a Yellow Jubilee hiding beneath it.
There are also chili peppers, Cajun bells, and red bell peppers in there.
I don’t fry very often (no more than a few times per year actually – makes too big a mess and we prefer healthier ways to cook), but the first okra and eggplant of the season insist upon it.
And fried green tomatoes. Sigh. Cooking doesn’t get any more southern than this, folks.
I slice and soak my veggies in buttermilk for about five minutes, and bread them with cornmeal seasoned with a little salt and pepper.
Some steamed yellow squash thrown in for good measure…
And a succulent roasted chicken.
Life is good, people!