By Brooke Fedigan, Farmhouse 1820 (Recycled from May/June 2019, Edition 30)
Photos: Courtesy of Laurie Szostak
If I were asked to go on record and say which season is my favorite, it would certainly be spring. Springtime is so full of new life and promise, color and charisma. And as our gardens begin to bud, I start to get a hankering for homegrown vegetables.
One of my fondest springtime memories growing up was shelling peas on our front porch in Mississippi. My sweet mama and I would sit and shell for hours while sharing secrets and (for me) gaining undeniable wisdom. Still to this day, I like to pretend that eating peas will get me smarter. Maybe there is some truth to that dream, but just the same, to honor my love of peas, I’ve created a vibrant yet comforting recipe for split-pea soup.
Like all recipes, a bit of research is involved. Trial and error, if you will. Try out several recipes and take something from each one you like and turn it into your own, tweaking as you go. For my recipe, I not only use a ham hock but also a picnic ham to fully achieve that beautiful harmony of peas and ham, which I simmer for a spell and then dice the ham. I use an immersion blender for a velvety consistency and then add the chopped ham back in along with fresh peas for a beautiful texture and flavor that truly makes this recipe so epic.
Peas are one of the first yields in the garden, and so I add them to many dishes, even freezing a batch or two to enjoy during the cooler months. Below is my recipe. █