Few meals I cook from my home kitchen garden excite me as much as New Potatoes and Peas. This is not a difficult dish to prepare, and it’s not a particularly brilliant assortment of culinary preparations. Rather, it’s a simple, traditional, hearty, and historical dish that I imagine gardeners have prepared for centuries.
My dad grew up eating New Potatoes and Peas, so my mom had to learn how to make them. Of course, I needed to learn how when I moved out on my own. I’m inviting you to participate in the tradition in hopes you’ll enjoy this fine dish as much as I do, and that it will provide you with further motivation to get gardening in the spring.
I don’t grow a home kitchen garden for survival, though I love how homegrown produce decreases my grocery expenses. Mostly, I grow vegetables and fruits because they’re so incredibly better than their store-bought equivalents. Peas are among the most impressively better vegetables. In my hardiness zone 5b/6a neighborhood, these sweet, delicious garden pearls come ready in mid-to-late spring and last until early summer.
Sadly, my pea plants have given up, despite continued cool nights. That’s OK, because I need the space for winter squash and herbs, but I always lament the passing of the pea plants. For those who can still get garden fresh peas, please make up a batch of New Potatoes and Peas and tell me what you think.
Potato plants aren’t lovers of frost, but you can plant potatoes a few weeks before the last frost date in your area. If you do that, and you plant peas about the same time, the potato plants are likely to have made little potatoes by the time you’re harvesting peas.
These small potatoes would become full-grown potatoes if given the chance. However, when you harvest “new potatoes,” you sacrifice the plant (though I’ve heard that if you plant in a potato tower or box, you can harvest young potatoes from below and leave the plant to continue producing through the summer).
You don’t need to grow your own to get good new potatoes. However, shop at a farmers’ market or a growers’ market if you want the best. For New Potatoes and Peas, look for red-skinned potatoes that are one- to two-inches in diameter. It’s OK to get larger potatoes; I do it all the time and have never been disappointed. Often it’s hard to find small potatoes, but if you find this year’s red-skinned potatoes of any size, they’ll make the dish authentic.
I’m afraid I don’t have a recipe for New Potatoes and Peas. I make up each pot depending on how many diners I expect, how many peas I have, and how many potatoes. The illustrations show the steps with enough explanation that you should be able to improvise adequately. I followed my mom’s recipe once, and the results were nothing like what mom used to make. Follow the instructions in the figure captions, and you’ll know how to succeed every time.
Strawberry season is running out in my home kitchen garden; I may have berries for another week. As we do every year, we’ve consumed a lot of strawberries this spring… but it wasn’t enough. I want to extend my relationship with strawberries throughout the year. One way I do this is by making jam.
Jam is a combination of fruit, sugar, and pectin. Pectin thickens when you cook it, but it doesn’t impart color to whatever you add it to. Consider: if you thicken juice with cornstarch or flour, you create an opaque pie filling. If you thicken the same juice with pectin, you create jelly.
Pectin exists naturally in fruit… but rarely in great enough amounts to make the fruit’s juice jell. Traditionally, you add an enormous amount of sugar and extra pectin to fruit juice, cook it, and the juice gels. That’s what we’re doing in this blog post.
Often, people I talk with about jam and jelly ask, “What’s the difference?” Quite simply: you make jam using juice and chunks of fruit, you make jelly from juice with all the fruit pulp strained out of it. From the perspective of the jam-maker, jam and jelly are nearly identical: once you’ve prepared the fruit or the juice, you follow the same steps to cook it into jam or jelly.
The single greatest aide to success at jam-making is to buy a box of powdered fruit pectin, open it, read the instructions it contains, and **follow those instruction**. Until jam- and jelly-making comes automatically to you, don’t mess with the recipes. Using more or less sugar, changing the cooking time, or using too little or too much fruit all can affect the finished product quite noticeably. Too much sugar and over-cooking can result in jam that comes out of the jar in one piece. Too little sugar and under-cooking can result in jam that runs rather than spreading.
The pectin box contains specific instructions for making jam or jelly from most common types of fruit. Harvest or buy fruit accordingly, and make sure you have the necessary equipment on-hand before you start.
Jam made at home from fresh fruit, will keep for a year or longer when you can it properly. Heck, without canning, my mom stored jam on a shelf in a dark closet for a year, and it always tasted fresh. That was in the days when the FDA said it was OK to seal jars with melted paraffin.
Canning jam and jelly is stupid-easy: once you’ve screwed the band onto a jar, set the jar upright in a deep pot of boiling water for ten minutes. Then remove the jar to a towel on the counter and let it cool. With the high-temperature cooking and the ten-minute boil, your jam will be germ-free… and it already contained so much acid and sugar that almost nothing could have lived in it anyway.
I can 12 one-cup gift jars of each type of jam or jelly I make. We give the one-cup jars as gifts to teachers, hosts at dinner parties, golf professionals (at the course where I play), and other acquaintances. It usually takes at least two batches to make 12 cups, and whatever is left over, I put into pint jars for us to eat through the year.
We’ve been told that the strawberry jam we make is noticeably better eating than store-bought jam. What’s more, we usually have peach, pear, and black raspberry jelly; and strawberry, sour cherry, and fruit punch jams in the larder. Most of these are never available in our local grocery stores. When you have a lot of homemade jam and jelly on-hand, you find ways to use it that people don’t necessarily think of when you say “jam.” For example, I’ve mixed black raspberry jelly into homemade chutneys and marinades with great results. The delicate flavor of pear or peach jelly comes through when you grill it on chicken or fish.
From time-to-time, I’ll jot down ingredients lists when I cook with jam or jelly, and share the results on this blog. In the meantime, if you can still harvest fresh strawberries from your home kitchen garden… or you can buy them in your neighborhood, make some jam and extend strawberry season through the year.
I created a step-by-step video that shows how to make strawberry jam. Please follow this link to Your Small Kitchen Garden if you prefer video instruction over the written word.