Branding Crew Pea Salad

If you follow this blog then you know I post often about the ranching industry and the laid-back Texas lifestyle. Another very important part about ranch life is the food!

I am a huge foodie. I love authentic recipes, the history of eating, cornbread, and watching a room full of people clean their plates. Food around here has to be hearty and filling. I especially like learning the little tips and tricks from every cook I’ve been blessed to work with. 

Sanford Ranch Cookhouse

It’s that time again to round up the new crop of Angus calves for branding and vaccines.  Cowboys and cowgirls are on their horses at sunrise, and the work is done by noon, way before the thermometer will reach its peak. The branding crews are quick and efficient, and the calves are returned to their momma’s side as soon as possible. No breaks until the work is done. When the Ranch Foreman says it’s time for lunch, breakfast is a distant memory, consumed before the sun had even peaked over the corral.  Everyone is well past starved.

Photo by N. Bright, Sanford Ranch, Carson County, Texas

“Grub pile; come a runnin’!”

We are so fortunate at the Sanford Ranch to have capable working crews in the branding pen as well as in the cookhouse. Boots and Sunny work just as hard as the dayworking cowboys. This year, I was especially grateful to my cousin Kathy, who eagerly pitched in to help with breakfast and dinner. All the bunkhouse beds are full during Branding week, so we provide 3 squares for the guys who are staying at the Sanford Ranch.

A soul-satisfying meal takes time and attention. The cooks start early, way before the others are even thinking about yanking on their boots. After bellies are full and plates are clean, it’s time to start on the next meal. Feeding this many requires planning, and then the week consists of long days with much chopping, stirring and dish washing. Frying an endless pile of chicken fried steaks for 40 starts almost immediately after the last drop of morning coffee is drained and the plates are rinsed. 

Pea salad is one of the dishes we make every year at branding. My mother made this a lot when I was growing up, it was one of the few vegetables my father would eat. This recipe is from Tavia Maines Vinson, who puts a twist by adding a hefty amount of boiled eggs and bacon. It’s a little different and I really love this recipe. As Tavia always says, if you’re ever in doubt, add more bacon.

BRANDING CREW PEA SALAD

4 cans of sweet English Peas (drained)

Cheddar cheese, cut into small cubes

1 cup real mayonnaise (more or less to taste)

Bacon, fried and chopped (it was a big pile, believe me)

1/2 Onion, diced small (or more, you decide)

1/2 cup Dill pickle relish (more to taste)

3 boiled eggs (or more), chopped

Pepper to taste

Stir, cover with plastic wrap, and store in the refrigerator until time to serve. If stored overnight, omit onions and add just before serving.

Natalie Cline Bright is an author of books for kids and adults, speaker, blogger, writing instructor, and ranch owner. Her most recent book is END OF TRAIL EATS with the history and authentic recipes from Cowtown.