Tag Archives: peas

Blue Heron Farm Bed and Breakfast


Andrea Peterson’s Sheepherder Pie

Serves 4 to 6

    We can let Andrea Peterson, of Peterson Specialty Produce, wax poetic about her organic raspberries, twenty varieties of baby lettuce, and especially, her super sweet sugar-snap peas. For over 20 years, her produce has garnered accolades from patrons as far away as New York and Canada. Her guests are the ones who sing the praises of her Blue Heron Farm Bed and Breakfast nestled in a remote corner of Morro Hills, on the southern edge of Camp Pendleton (CA) (http://www.blueheronfarmbandb.com). 

    This winter, the rains fed a cornucopia of organic vegetables, many of which fill the edible container that Andrea sometimes assembles for breakfast on the deck.

1 shepherd’s loaf, hollowed out to 1" thickness

1/4 cup olive oil

1 onion, thinly sliced

2 garlic cloves, minced

2 small potatoes, peeled and diced

1/2 cup carrots, thinly sliced

1/2 cup celery, thinly sliced

4 ounces sliced mushrooms

4 ounces cooked green beans, chopped

1/4 cup minced parsley

1 cup turkey or chicken gravy

1/2 cup white wine (optional)

1 to 2 cups leftover poultry, beef or ham, cubed (optional)

Salt and pepper to taste

 Preheat oven to 325 degrees F. 

     Hollow shepherd’s loaf to within 1-inch of crust.  Trim underside of "cap" and set aside. 

     In large frying pan, heat olive oil over medium heat. Cook onions until wilted. Add garlic, potatoes and carrots. Cook until potatoes are barely tender. Add remaining ingredients. Cover and cook over low heat, until tender. Remove from heat, and cool a few minutes. 

     Place hollowed loaf on ungreased baking sheet. Fill to capacity with vegetable mixture.  Replace "cap." Bake in preheated oven for 20 to 25 minutes or until hot, taking care the crust doesn’t turn too crispy. Serve immediately.

 Adapted from The California Farm Cookbook, by Kitty Morse (Pelican Publishing). 

Tagine of Fresh Vegetables

Serves 4

This gets its zing from lemon juice and preserved lemons. You can use any root vegetable.

2 tablespoons olive oil
2 medium onions, sliced
1/4 parsley leaves
1 cup vegetable or chicken broth
1 teaspoon paprika
2 teaspoons fresh lemon juice
1 1/2 pounds small potatoes, peeled and cut in  1/2
4 medium carrots, peeled, and cut in 1-inch chunks
1 cup pitted green olives, drained, and blanched 1 minute in boiling water
2 teaspoons diced preserved lemon rind
1 cup frozen peas
1/2 teaspoon salt
1 teaspoon pepper

In a heavy pan, heat the oil over medium heat.  Add the onion, and cook stirring occasionally until golden, 4 to 5 minutes. 

Meanwhile, in a blender or food processor combine parsley, lemon juice, 1/4 cup of broth, and paprika. Process until fairly smooth.

Add mixture to onions and stir to blend.  Add preserved lemon, potatoes, carrots, and remaining broth.  Reduce heat to simmer.  Cover and cook, stirring occasionally, until vegetables are tender.  Add olives, preserved lemon, peas, salt, and pepper.  Continue cooking, covered, until vegetables are heated through, 10 to 15 minutes.

Serve over cooked rice or couscous.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008