Welcome back Nobel listeners to another enchanting episode of Ren Faire, the podcast. That's all about medieval food, dining and recipes.

I'm your host DeWolfe. Join me now on this fascinating food journey into the past. As we rediscover the history behind the foods we eat today.

On last week's episode, we explored the time honored dish sung in nursery rhymes throughout the ages. Peas, porridge. This week on rent fair. We're going to take a look at a food that may have its origins in fantasy rather than fact.

When you think of dining in the middle ages, what's the first image that comes to mind. If you're like me an avid Renaissance festival enthusiast, you probably shouted TURKEY LEGS!......

"Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old."

In this episode we discuss the staple dish of the Medieval Table, Peas Porridge.

Recipe: Ingredients!

1 cup dried peas

4 cups water or vegetable broth

1 onion, chopped

2 carrots, diced

2 celery stalks, chopped

A handful of fresh herbs such as thyme, rosemary, or parsley

Salt and pepper to taste

Instructions!

Rinse the dried peas and place them in a large pot. Add water or vegetable broth, covering the peas completely.

Bring the pot to a boil over medium heat, then reduce to a simmer. Allow the peas to cook until they soften and break down, typically for about 1 to 1 and a half hours.

As the peas cook, add the chopped onion, diced carrots, and chopped celery into the pot. Stir well to combine.

Tie the fresh herbs together with kitchen twine and add them to the pot for flavor. Season with salt and pepper to taste.

Continue to simmer the peas porridge for another 30 minutes to an hour, until the vegetables are tender and the flavors meld together.

Remove the pot from heat and let it cool slightly before serving.

For exclusive episodes and super secret recipes, consider becoming part of the Nobility by subscribing at the link below!

https://podcasters.spotify.com/pod/show/dewolfe/subscribe