I never knew what a field pea was until I moved to the South. Even then, it took me a while to get to know the "pea" family—which is quite extended. There are lady peas, pink-eyed peas, purple hull, creamer peas, black-eyed peas...
In some parts of the country, you can see field peas being shelled at your local farmers’ market. In Birmingham, Ala., I loved watching the "mean green pea machine" spit out the hulls in one pile and the delicate peas in another. Here in Tennessee you’ll find shelled peas in large and small bags at the farmers’ markets and produce stands.
The key to cooking field peas is to not overcook them. In fact, a 10-minute bath in boiling water and then a quick saute with seasonings make these vegetables a real epiphany. The easy thing is that they all can be used interchangeably. If you don't have field peas, use lima beans in this recipe, which is perfect with roast chicken, corn on the cob and sliced tomatoes.
Lady Pea Salad with Pesto
Black-eye Pea Soup with Ham
Lady Peas with Feta and Tomatoes
Summer Crowder Pea Salad
Feta Parmesan Cornbread
Perfect with soup or anything really, this easy recipe from Teresa Blackburn of foodonfifth is a winner! Follow her on instagram @foodonfifth
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