The Peas Are Planted

The Peas Are Planted

We are finally having warm weather. Today I planted peas and lettuce. I have ten Earth Boxes ready to go. I have ten more Earth Boxes to fill with other vegetables. They’re an especially good way to grow root vegetables like beets and salsify. My husband adores salsify, and we’re going to grow it this year. We should be able to plant it by the second week of April.

Here are some spring type recipes.

Cabbage and Mushrooms
The cabbages are very good right now. Tonight at dinner we had a simple dish of chopped cabbage and sliced cremini mushrooms sautéed in butter and seasoned with salt and pepper. We also had risotto.

St. Patrick’s Day is coming. Here are some wonderful Irish recipes.

Scallion Champ Recipe  

8 unpeeled Russet potatoes
1 bunch scallions (use the bulb and green stem)
1 1/2 cups milk
1 stick butter
Salt and freshly ground pepper

Scrub the potatoes and boil them in their skins. Chop the scallions finely. Cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes; turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and scallions. Beat in the butter. Season, to taste, with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre. Champ may be put aside and reheated later in a moderate oven, 350 degrees F (180 degrees C). Cover with foil while it reheats so that it doesn't get a skin.

Potato, Onion and Pea Champ Recipe  (This is a super green dish)

2 pounds potatoes, peeled and cubed
1 stick butter
1 bunch scallions (green onions), chopped
1 cup milk
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1 cup fresh baby peas, cooked and drained

Cook potatoes in salted water until tender. Drain thoroughly. Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the green onions and cook, stirring, until soft and fragrant, 1 1/2 minutes. Remove from the heat.

Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add 1/2 of the hot butter with the green onions and mash to incorporate. Adjust seasoning with salt and pepper, to taste. Remove from the heat and fold in the cooked peas. Transfer to a serving bowl and drizzle the remaining butter and onions over the top. Serve hot.

Colcannon

1 medium head of cabbage - OR - equivalent amount of kale  
2 lbs. potatoes
2 medium leeks
1 cup milk
mace,
ground black pepper
1/2 cup butter or margarine

Quarter and core the cabbage.
Cover the cabbage with water and boil until tender (about 12-15 minutes). Chop the cabbage when cool enough to handle. If using kale cook it the same way.
Clean and chop the leeks. Cover the leeks with the milk, heat until almost boiling, then simmer until the leeks are tender. Set aside. Peel the potatoes and boil until tender.
Mash or rice the potatoes. Stir in the leeks and milk, adding a bit more milk if need to have a smooth consistency. Add a small amount of mace and ground pepper, to taste.
Mix in the cabbage and butter.