By Brooke Fedigan, Farmhouse 1820
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.
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