I’m a Black Eyed Peas-at-New Years gal, and this year I searched around and could only find a tin. So a tin of peas it is, and a most wonderful salad that that feels lemony and green and bright.  I know that these peas can take a LOT of flavour, and years of preparing them THIS way pushed me towards the fermented flavours and the bitter of the lemon zest.  This is the salad I just made– I’m sure your variations will be delicious too.

Make sure to read this great piece by Michael Twitty musing historically on black eyed peas and greens…

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