This Sunday I took a walk over to the Dallas Farmers Market. The market has changed from the market I grew up with and gathered my seasonal produce from as an adult. Long gone the rows of vendors with their fresh off the farm unloaded from the back of their trucks goods. If you missed out on the good ole days when you strolled up and down not one, but two large covered sheds grabbing samples along your way, I’m sorry. The market has changed and even the produce.
It’s still charming though and despite the produce vendors being but a handful, I enjoy the thrill of scoping out the freshest veggie and fruits. I scored pretty hard on this trip. I brought home cream peas, zucchini, squash, okra, tomatoes, and the best hummus and pita around from Brothers Products https://www.facebook.com/brothersproductsdallas/.
It was a good day indeed and I had big plans for my ingredients. Now not to be confused with a dish called “creamed peas”, the peas I bought were a type of shelled peas similar to purple hull peas. I spent many a summer evening with my mom and grandma snapping and shelling peas. Such fond memories, but I’m thankful I can buy them shelled.
I think you’ll love my Texas dish that would please my grandmother if she was still around.
Give it a try and if grits aren’t your thingy try it over potatoes or alone with a side of my cornbread http://katmendenhall.com/recipe/texas-sized-cornbread/.
Keeping it simply tasty and vegan.