Hello! Happy New Year and welcome back to The Stone Soup Cook. I’m so glad you’re here!
If you tuned in on the first, you saw my recipe for Hoppin’ John, which is a traditional southern dish featuring black eyed peas. A good southerner always eats black eyed peas on New Year’s Day for good luck. An even better southerner doesn’t let anything go to waste and eats those leftover black eyed peas the next day. The leftover black eyed peas are known as “Skippin’ Jenny” and are believed to be even better luck than the peas were the first day.
One of my favorite things to do here at The Stone Soup Cook is to pass on recipes that use up leftovers and reduce waste, embracing the abundance of the food we have instead of throwing it away. Hoppin’ John elevates the lowly black eyed pea, once disregarded as fit only to feed the livestock, into a delicious and complex medley of flavors served over rice or by itself as a satisfying stew. Today’s recipe is a wonderful way to make a whole new dish out of the leftover Hoppin’ John and actually elevate this rustic and satisfying leftover into an elegant treat.
Here, I’m serving Skippin’ Jenny fritters with a delicious celeriac and carrot salad:
Tune in next week for more recipes for the new year. Until then,
Peace, love and good food,
Keri
