Field peas, a product of the South, are in season now and ready to be savored. You can find bags of shelled peas at the farmers market as well as peas that you can shell yourself. There are many varieties, including lady peas, purple hull, black-eyed, pink eye, and crowders to name a few. Fortunately they are all pretty interchangeable. Contrary to how your Grandma may have cooked them, we like them crisp or al dente, tossed with feta and cherry tomatoes in a salad, or with pesto this recipe by Teresa Blackburn.
