It's Come To This

I've been using email consistently since the 1980's. I was working at an Internet research institute when the World Wide Web (which is what those three little w's stand for kiddies!) was first created. Before the first Internet browser was created I was logging into Usenet groups to swap recipes and download free cookbooks. So, let's just say, I'm a bit tech savvy.

Two years ago I created this blog so that I'd have a creative outlet for my food writing. Last year I discovered Facebook and found it to be a fun and easy way to keep in touch with many friends. Last month I created a twitter account and have thoroughly enjoyed tweeting daily about my culinary life. But now I find that my writing time has diminished. I'm working at the Farmer's Market on Sunday's. I'm taking care of my kids, husband and our life during the rest of the week. I'm tweeting, facebooking, blogging... and I believe the blog gets the short end of things. It's much easier to tweet and update your status than it is to write a decent article.

So, it's come to this, I'm recycling writing I've been doing for The Heritage Kitchen, and posting it here on my blog. The following recipe comes from our August newsletter. We've been publishing a monthly one-pager since February which contains a feature article, product highlight, Back To The Future rant and a seasonal recipe. Stop by our booth on Sundays,at the Pacific Palisades Farmer's Market between the hours of 8am - 1pm and you can pick up a copy. Sample some cheese while you are there!

V





Market Fresh Black-Eyed Pea Salad

Fresh black-eyed peas are an August special at the Farmer’s market. Cooked for four hours on high in a slow cooker, they become a hearty ingredient ready to use in soups, salads, or with rice for a nutritious meal.


Ingredients:
1 lb cooked—fresh black eyed peas
4 ears fresh corn
3 small zucchini diced
3 small yellow squash diced
6 Roma tomatoes, cored, diced
8 green onions, sliced
1/4 Cup Sherry vinegar
1/2 Cup Plain yogurt
1/2 Cup Extra-virgin Olive Oil
1 bunch Italian parsley, coarsely chopped
Salt and Pepper to taste







Method:
Bring a large pot of water to a boil. Add two tablespoons of salt to the water. Shuck the ears of corn and put in the pot to cook for 2-3 minutes. Remove cobs from the water, drain and let cool. Cut the corn from the cobs and place in a large bowl. Add the zucchini, squash, tomatoes, green onions and cooled black eyed peas.
Pour the vinegar into a medium bowl and whisk in the yogurt, and a little salt and pepper. Continue to whisk as you slowly pour in the olive oil creating an emulsion. Taste the dressing for salt and pepper, adding more to taste. Pour the dressing over the vegetables and combine gently. Sprinkle the parsley over the top.


Serves 8 as a main, 12 as a side dish.