An “Amish Wedding Supper” (without the actual wedding) was served Friday night at the community building in Marshall Township, Highland County, Ohio. I will write a lot more about the event tomorrow and post a lot of neat photos and videos. But for now, the focus is on the peas:) I found myself ignoring the tiny green globes on my tray and almost didn’t even eat them, ignoring the childhood admonishment of every parent to “eat my peas.” But then I thought, what the heck, I’ll try some…I can’t very well report back to all of you on the menu unless I try everything, the good and the bad. And, wow, were these peas A-M-A-Z-I-N-G. I could have eaten a whole tray of just peas. So I tracked down Amish cook/baker extraordinaire, Betty Schrock, to ask her what she did to make those peas so ap-pea-ling:) Betty was the one who prepared the peas that you see in the photo here and she was nice enough to take a few minutes to share her secret. She said the key is to cook the peas in a saucepan just until they boil. Then add sugar, salt, and pepper. She didn’t say how much of each, so you are going to have to play with the proportions, but I have a feeling the sugar is the key to these peas amazing taste. Then in a separate pan you bring butter and flour to a boil, remove from heat and add the peas and then bring the peas to a boil again. Add 1 tablespoon of baking soda for each six pounds of peas to keep the nice green color intact. Betty said the peas total time spent boiling is about 8 minutes. Remove from the heat, drain and, wow, these are good.