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Very Old Recipe for Vermont Split Pea Soup In a large Pot, put 1 pound uncooked green peas in water to cover and Soak overnight. Next morning, drain the water. Add to the peas: One Ham Bone 2 bay leaves 1 teaspoon salt 1/8 teaspoon winter savory 6 peppercorns 1/2 cup diced celery 2 carrots 1 large sliced onion 3 quarts cold water Bring to a boil, then simmer slowly for 3 hours with a lid on the pot. Remove the ham bone, and pick off the meat. Put the meat back into the soup. Very Old New England Recipe Organic, Six 14.5 ounce Bags Enjoy the comforting flavor of our Organic Split Pea Soup. Seasoned with sea salt, black pepper and garlic, weve added tomatoes, parsley, carrots and onions to our green and yellow split peas to make this hearty soup a satisfying meal in itself. Makes 8, 1-cup servings. 100% GMO-free. Click On the above image for more information! |
Food Fun and Facts has over 900 pages. Use the Menu, or for a quick Search, use the Site Search Bar. Enjoy! Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont's signature flavors. But they're just the tip of the Vermont food pyramid. Dairy farms support cheese production that goes far beyond classic Cheddars. Farmers coax an impressive variety and quantity of produce from land that’s buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms where the farmers are committed to using sustainable, organic methods. Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic taste of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar. This insider's view of Vermont cooking is rounded out with profiles of the people and places that make the state’s food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, and all the other foodies who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients. Please Click on Above Image for More Information! |
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