Summer's Field Peas

By Jill Melton / Photography By Jill Melton | Last Updated August 03, 2015

Freshly shelled black eye peas.

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.