Black-eyed pea succotash

I look for food inspiration in different places: in books, magazines, online, from family, and at restaurants. I want more time to create new dishes on my own, but between a full time job, chores, and hobbies/projects (like working on a novel, for instance, and working out so I can burn off the calories I consume when I go on a baking binge), it’s hard to find time where my brain can even begin to process such a thing.

So the inspiration for this recipe comes from a restaurant, one of my absolutely favorites–Woodberry Kitchen. I’ve been meaning to write up a review for it, but sometimes words escape me–it is that awesome. Matzo can also attest to its quality…but that is for another time. Today’s recipe, though, was inspired by my last visit there with my friend Amanda.

This black-eyed pea succotash has softness and crunch, sweetness and spice, and is great by itself or as a side dish.

When we were there I ordered the roasted pork shoulder topped with a fried egg, and she got soft-shelled crabs over a bed of succotash. The crabs, of course, were fantastic, but the succotash was the real surprise. I’ve never really had it–and if I had, it’s been of the frozen or canned variety. This was neither of these. A mix of black-eyed peas, corn, celery, onion, it was crunchy and fresh with a hint of sweetness and a gentle burn of hotness.

Of course, I had to replicate it.

Garlickly mashed parsnips and potatoes

The local farmer’s market has started up again and when I wander the stalls and I am often in a mood to seek out new things to try. Though not utterly foreign to me before this last weekend, I had never had parsnips. I always liked the word. I imagined them in stews you’d find in children’s books or between the covers of Julia Child’s Mastering the Art of French Cooking.

And so I bypassed the black radishes for sale (maybe too adventurous for me) and bought a handful of parsnips. Now. What to do?

Parsnips mashed with creamy yukon gold potatoes.

Roast? Grill? Or how about easing into it, with a friendly potato and parsnip mash? Yes. This.