7095 GA Hwy 155 N
Ellenwood, GA 30294

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2 Hill Farm CSA Shares

Sunday, November 4, 2012



1 lb Fresh Field Peas
2 Tbs Kosher Salt
1 32oz Jar Country Red Tomatoes
4 Baby Carrots
1 Onion
2 Lg. Peppers
3 Tbs Brown Sugar
2 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Paprika
2 Tsp Black Pepper
2 Tsp Oregano
2 Tsp Cumin
2 Tsp Coriander.

          Preheat your oven to the broil setting. Bring peas to a boil in a large pot with salted water. Skim off any impurities that float to the top. Allow to boil for about 45 minutes. Place carrots, onion, and peppers on a baking sheet and roast in the oven for about 45 minutes. Turn the veggies every 15 minutes to allow for even browning on all sides. Once veggies are done and have cooled enough to handle, peel the off the skins, remove the seeds from the peppers, and chop. Strain off the water from the peas and add the roasted, chopped veggies, the jar of tomatoes and the remaining ingredients. Cook for at least 2 hours on a low heat, stirring occasionally. A crock pot could work well too.