Dorchester’s Commonwealth Kitchen is harnessing the power of the yellow field pea to support local farmers, help the environment and offer a protein-packed meal to thousands of students.Kevin Doherty, the chief culinary officer at Commonwealth Kitchen, explained that they make field pea fritters out of what’s typically grown by farmers as a cover crop. He said the pea plants add nutrients to the soil but are not usually planted for profit.He said now, a local farm is benefiting.”A woman-owned family farm in Maine,” he said. “So, we’re supporting local agriculture with a product that is good for the earth (and) good for you in terms of health.”He said the fritters are part of an effort by Commonwealth Kitchen to grow a just and sustainable regionally-based food economy.”Everything that we eat, drink or breathe takes something or leaves something in the earth,” he said. “We can focus some energy on using products that put things back into the earth.”The fritters contain the peas, garlic, onion, cilantro, parsley and a mix of spices.“They can be used on a salad bar … as an appetizer,” Doherty said. “(In a) wrap, sandwich application. These are good to go.”Doherty said they are tasty, nutritious, minimally processed and have been so well received that they’re now being served in more than a dozen area hospitals, nearly 20 universities and, thanks to a federal grant, in public schools in Boston and Portland, Maine.Director of Business Development Alden Cadwell adds the fritter is a great vehicle to promote other small businesses that are part of Commonwealth Kitchen. The nonprofit supports primarily BIPOC and women-owned food businesses.”We’re able to say, ‘Oh, look at this company that makes the tikka masala sauce that goes really well on the field fritter, look at this delicious red salsa … look at this Thai chili sauce,'” he explained.Find more information about Commonwealth Kitchen here.
Dorchester’s Commonwealth Kitchen is harnessing the power of the yellow field pea to support local farmers, help the environment and offer a protein-packed meal to thousands of students.
Kevin Doherty, the chief culinary officer at Commonwealth Kitchen, explained that they make field pea fritters out of what’s typically grown by farmers as a cover crop. He said the pea plants add nutrients to the soil but are not usually planted for profit.
He said now, a local farm is benefiting.
“A woman-owned family farm in Maine,” he said. “So, we’re supporting local agriculture with a product that is good for the earth (and) good for you in terms of health.”
He said the fritters are part of an effort by Commonwealth Kitchen to grow a just and sustainable regionally-based food economy.
“Everything that we eat, drink or breathe takes something or leaves something in the earth,” he said. “We can focus some energy on using products that put things back into the earth.”
The fritters contain the peas, garlic, onion, cilantro, parsley and a mix of spices.
“They can be used on a salad bar … as an appetizer,” Doherty said. “(In a) wrap, sandwich application. These are good to go.”
Doherty said they are tasty, nutritious, minimally processed and have been so well received that they’re now being served in more than a dozen area hospitals, nearly 20 universities and, thanks to a federal grant, in public schools in Boston and Portland, Maine.
Director of Business Development Alden Cadwell adds the fritter is a great vehicle to promote other small businesses that are part of Commonwealth Kitchen. The nonprofit supports primarily BIPOC and women-owned food businesses.
“We’re able to say, ‘Oh, look at this company that makes the tikka masala sauce that goes really well on the field fritter, look at this delicious red salsa … look at this Thai chili sauce,'” he explained.
Find more information about Commonwealth Kitchen here.
