I’d read about these on Boggy Creek Farm’s website and come to understand that they have quite a following. Rumor has it that quantities are limited due to this year’s early summer heat, so I snapped up a bag last week. Also stocking up was a chef from Blue Star Cafeteria. He was considering studding cornbread with them, or perhaps using them as a vegan substitute for bacon in a pasta dish. “They’re the best,” he said, so I didn’t flinch when it came time to fork over $8.95 for a 2-oz. bag. I haven’t used ours, yet, though I did have to move them to the refrigerator after their smoky aroma so scented the kitchen that my husband looked for fire. We’re thinking pasta… or maybe a veggie take on a western omelette by substituting them for ham. I’ll let you know what we end up doing. In the meantime, get yours at Boggy Creek tomorrow morning or on Saturday - before this year’s batch runs out.
UPDATE: We used a few in a pasta sauce and they contributed wonderful smoky-sweet flavor! We’ve got lots left, though, and I’m wondering how to prepare them with fresh black-eyed peas…
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