Pulse – an annual leguminous crop.
How did I live before leguminous joined my vocab list?
Split peas are a pulse.
And we care to know this particularly because it’s National Split Pea Soup Week!
Split peas seem like old fashioned fare to me because I associate dried legumes with my Mamaw (my dad’s mom). In the winter she will cook a cast iron pot full of beans on top of her wood heater all day long. It’s her way of living the winter season. Her comfort food. Her older ways and my younger ways agree just fine on split peas. Tasty. Approachable.
I like how Mamaw rolls.
Mamaws give us many gifts for our modern lives, not the least of which is familiarity with foods that we may otherwise never have the pleasure of knowing better. Here on our farm I’ve not shied away from split peas because of Mamaw’s introduction. So when I received this invitation from the Northern Pulse Growers Association to celebrate National Split Pea Soup Week, I smiled.
This is my and Mamaw’s kind of party, y’all!
I’m joining in the Split Pea fun this week by sharing my favorite split pea recipe – copied from a magazine that has survived multiple sort-purge-toss cycles in Mamaw’s home over the years – 41 years and 10 months to be exact!
How do you like your split peas?
*The gorgeous split peas in the featured image above are from an image belonging to the Northern Pulse Growers Association website.
I have not received compensation for this post. Just sharing the pulse love with you.
By the way, the NPGA site is absolutely lovely, helpful and informative. Check it out!