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Peas

NEWS
October 17, 1993 | From Inquirer wire services
Produce merchants who are peeved at Hillary Rodham Clinton's reported remarks about peas said Friday they had just the recipe for her. Merchants of the Hunts Point Fresh Produce Cooperative in the South Bronx are packing a 900-pound crate of peas and other vegetables, along with their favorite recipes for pea soup, to send to the White House in response to Clinton's alleged swipe at green peas during a taping of Sesame Street in New York City on...
NEWS
May 16, 1993 | By Christopher Burrell, FOR THE INQUIRER
I pulled the farmer's banged-up pickup truck into the heavy stream of tourist traffic, cutting off station wagons and Range Rovers. I was headed to a dock at the harbor to pick up a shipment of Florida corn, bananas, peaches and tomatoes - crops that the farmer I was working for either didn't grow or that simply weren't ready in early July on this island, but that he nonetheless wanted to have available at his farm produce stand. I was here with my fiancee for a few days on what was kind of an indentured servant's holiday.
ENTERTAINMENT
June 17, 1994 | By Laura Quinn, FOR THE INQUIRER
The strawberry patch at the S-Berry Farm in Frederick, Montgomery County, last weekend was not exactly a scene of bucolic calm. There was a traffic jam in front of the wooden stand where cashiers stood at the ready. Amateur pickers out for a day of agricultural sport ravaged the patch with the single-mindedness of bargain-hunters at a going-out-of-business sale. Crushed berries - likely the rejects of these picky pickers - littered the well-trodden rows between plants. "I've hit the jackpot!"
ENTERTAINMENT
January 2, 2011 | By Rick Nichols, Inquirer Columnist
We have grown accustomed to - no, make that attached to - the calendar on the wall of our kitchen that reproduces the vintage drawings from something called Album Benary, an archive so foreign to us that we have long assumed (wrongly) it was of Italian extraction. It's labeled the Farmer's Market 2010 calendar, which isn't quite its actual focus: the vegetable illustrations, as carefully detailed as Audubon prints, date from 1876, when they were made by the noted seed collector and breeder Ernst Benary, a German, it turns out. Atop each month, on ivory-colored stock, are depictions, for instance, of varieties of luminous, silken onions that might be (if inflated)
NEWS
June 15, 1989 | By Joe Clark, Daily News Staff Writer
After a heavy workout with the weights, Hal Kaplan reaches for a couple of cold ones from the fridge. No, not beer. Not soda or even Gatorade. Peas. It used to be corn, but corn is too lumpy. He tried plain ice, but that was too messy. Peas are just right. So after each workout, the 62-year-old weightlifter grabs a couple of 16- ounce bags of frozen peas from the freezer and puts them on his aching shoulders. Kaplan's shoulders have been slowly degenerating since an overactive thyroid turned the 6-footer into 140 pounds of skin and bones a dozen years ago. Since then, Kaplan has upped his weight to 205 pounds, expanded his chest from 38 inches to 49 1/2 . . . and has shouldered more bags of frozen peas than the Jolly Green Giant.
FOOD
December 27, 1995 | By Faye Levy, FOR THE INQUIRER
Beans and rice are especially loved in the American South and in Caribbean countries. Red beans and rice are popular in Louisiana; black beans and rice appear often on the tables of Cuba and Puerto Rico; and pink beans with rice are a classic match in other Caribbean islands. These pairings not only taste great, but they make perfect nutritional sense, as the protein of the rice completes that of the beans. A dish of beans and rice can be a satisfying, healthful entree, as both ingredients contain virtually no fat and are cholesterol-free.
FOOD
May 20, 1992 | by Polly Fisher, Special to the Daily News
Dear Polly: One day, I ran out of plastic containers to freeze some leftovers. I looked into the freezer to see what I could take out and use. Then it occurred to me to take the size container I needed, remove the contents (frozen), and rewrap in foil to return to the freezer. I then had a container to use for my new food to be frozen. Now my containers are unlimited. - Carole Dear Polly: A recent suggestion about slightly warming leftover cat food was a good one. However, it won't go far enough to please that finicky cat. Cat food should be removed from the can before storing in the fridge; I use recycled cream-cheese containers.
NEWS
December 23, 1986 | The Philadelphia Inquirer / JOHN COSTELLO
Regular daily meals for the needy at Camden's Neighborhood Center, in the city's southwestern section at 278 Kaighn Ave., were brightened with special holiday touches yesterday as families enjoyed turkey, ham, meatloaf, macaroni and cheese, sweet potatoes, peas, tuna salad and dessert. The food was provided by volunteer staff members of the Camden County Board of Social Services, in cooperation with the Camden County Community Agencies. Three hundred families were expected to participate.
FOOD
June 7, 2007 | By Marilynn Marter, Inquirer Food Writer
This salad is an easy meal to make and serve in 30 minutes or less. It also is perfect picnic fare, conveniently made ahead, marinated for up to 24 hours, and served chilled. Shrimp Salad With Sugar Snap Peas Makes 4 to 6 servings 1. For the vinaigrette, in blender, puree the cilantro, scallions, vinegar, honey, cumin, lime (reserve the squeezed halves) and garlic. With blender on, add the oil in a slow, steady stream. Season with salt and pepper to taste; set aside.
FOOD
December 4, 2015
At what point does a dish with carbonara in its name and some carbonara components become something else entirely? British food giant Jamie Oliver's healthful version inspires the question. Skinny Carbonara With Peas, Almonds, and Basil Makes 2 servings   Kosher salt 7 ounces (13/4 cups) frozen green peas 5 ounces whole-wheat pasta, preferably linguine 1 tablespoon sliced, skin-on almonds 1 teaspoon olive oil 1 slice smoky bacon, preferably thick-cut 1 small clove garlic Leaves from 4 stems fresh basil 21/2 tablespoons grated Parmigiano-Reggiano cheese 1 lemon 1 large egg 1/2 cup plain low-fat or nonfat yogurt   1. Bring a pot of water to a boil.
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