I came back to the Island Monday after five days in coastal Georgia (and a lot of shrimp and grits!) to a garden popping with peas, greens – and bunny damage. Lettuce nibbled to a nub, bush bean plants reduced to sticks. I actually caught Peter Rabbit in the garden, scurrying out through the hole in the plastic deer fence he had chewed. Well, I have his number now, so I’m not worried.
And I’m truly excited about the peas. First and second on my list to make are these two delicious side dishes: Swiss Chard and Peas with Maple-Balsamic-Lemon Sauce and Smoky Sugar Snap Peas and Greens with Chorizo, Lemon, and Yogurt.
Both of these recipes have a salty umami ingredient (one ham, the other chorizo) to contrast with the peas’ sweetness. If you wanted a vegetarian version, you could use sauteed shiitake mushrooms (hit with a little soy sauce or fish sauce) to fill in.
Another favorite pea recipe is this New Potato Salad with Fresh Peas and Mint, which is perfect for this weekend’s potlucks and cookouts.
Saturday is the celebration of Juneteenth, commemorating the day in 1865 when the last enslaved people (in Texas) were notified of their freedom – two and a half years after Lincoln’s Emancipation Proclamation.
Sunday is Father’s Day.
Having just come from a family reunion and long-delayed memorial service, I know what a joy it will be to gather with family and friends this weekend after so long apart. So don’t sweat too much about the food – make it colorful and easy and comforting.
For your Juneteenth menu, you might include this Spicy Three Cheese Macaroni and Cheese from Jessica B. Harris. Make Skillet Cornbread ahead, make the fastest and easiest collard recipe ever (Collard Green Confetti), and maybe a Quick Slaw with yes, slivered sugar snap peas. Green Beans with Lemon Oil or Walkaway Beets with Citrus Dressing would be nice sides too.
For Father’s Day or Juneteenth, steak or chicken for sure. On the grill? Grilled Skirt Steak with Honeydew Salsa (sub in any fruit for the honeydew) or Summer Greens Salad with Grilled Steak, Shallots and Blue Cheese. Barbecued Chicken Thighs or Grilled Spiced Chicken Brochettes. If the weather is bad, turn on the oven and cook a Butterflied Spice-Rubbed Chicken or Crispy Sheet Pan Chicken with Baby Potatoes, Cherry Tomatoes and Smoked Paprika.
For dessert, a simple dish of Maple-Balsamic Strawberries with Crème FraÎche would be perfect.
I had a juicy, ripe white peach in Georgia and tried to bring a couple more home on the plane. (You can guess how that worked out). Ironically, we just discovered a peach tree growing in our back yard. It’s covered with fruit that probably won’t ripen until Fair time! Meanwhile, I’m going to hunt for some (non-local) peaches and make Grilled Peaches with Vanilla Ice Cream and Berry Sauce this weekend. A peach or plum rustic tart would hit the spot, too.
Enjoy your gatherings and we'll see you on Instagram @cookthevineyard.
