Commonwealth Kitchen in Dorchester is using the power of yellow split peas to support local farmers, help the environment and provide protein-packed meals to thousands of students. Kevin Doherty, Chief Cooking Officer at Commonwealth Kitchen, explained that they make their pea fritters from peas that farmers typically grow as cover crops. He said pea plants nourish the soil but are not typically planted for profit. Now, he said, a local farm is benefiting. “It's a woman-owned, family-run farm in Maine,” he said. “So we're supporting local agriculture with a product that's good for the planet and good for you in terms of health.” He said the fritters are part of Commonwealth Kitchen's efforts to foster a just and sustainable, locally-based food economy. “Everything we eat, drink and breathe takes something into the earth or leaves something out of the earth,” he said. “We can focus our energy on using products that give back to the planet.” The fritters contain peas, garlic, onion, cilantro, parsley and a spice mix. “They can be used as an appetizer at the salad bar,” Dougherty says. “They can also be used in wraps or sandwiches. They're ready to eat.” Dougherty says the fritters are delicious, nutritious, minimally processed and have been so well-received that they're now being served at more than a dozen hospitals in the region, about 20 universities and, thanks to a federal grant, public schools in Boston and Portland, Maine. Business Development Director Alden Cadwell adds that the fritters are a great way to promote other small businesses that are part of Commonwealth Kitchen. The nonprofit supports food businesses that are primarily run by people of color and women. “We get to say, 'Oh, this company makes a tikka masala sauce that goes really well with the Field Fritters. Look at this delicious red salsa…look at this Thai chili sauce,'” he explained. Learn more about Commonwealth Kitchen here.
Dorchester's Commonwealth Kitchen is harnessing the power of yellow split peas to support local farmers, help the environment and provide protein-packed meals to thousands of students.
Kevin Doherty, chief cooking officer at Commonwealth Kitchen, explained that the pea fritters are made from what farmers typically grow as a cover crop, which he said adds nutrients to the soil but is not typically grown commercially.
Now local farms are benefiting, he said.
“We're a woman-owned, family-run farm in Maine,” he says, “so we're supporting local agriculture with products that are good for the planet and good for people, health-wise.”
He said the fritters are part of Commonwealth Kitchen's efforts to foster a fair and sustainable community-based food economy.
“Everything we eat, drink and breathe takes something from or leaves something on the earth,” he said. “We can focus our energies on using products that give something back to the earth.”
The fritters are filled with peas, garlic, onion, coriander, parsley and a spice mix.
“You can use it on the salad bar or as an appetizer,” Dougherty says, “or in wraps or sandwiches. It's quick and easy to eat.”
Dougherty said the meals are delicious, nutritious and minimally processed, and have been so well-received that they are now being served in more than a dozen area hospitals, about 20 universities and, thanks to a federal grant, public schools in Boston and Portland, Maine.
Business Development Director Alden Cadwell adds that the fritters are a great way to promote other small businesses that are part of Commonwealth Kitchen, a nonprofit that supports food businesses primarily owned by people of color and women.
“You can say, 'Oh, this company makes a tikka masala sauce that goes really well with field fritters, look at this delicious red salsa … look at this Thai chili sauce,'” he explained.
Find out more about Commonwealth Kitchen here.
