I"m a north transplant (and a stroller, stick eater as a child) therefore "field peas" ("cowpeas," "Southern peas"), in all your wonderful selection (and here for a slideshow), room pretty much foreign territory come me. Yet my husband grew up eat all species of peas*, and also really loves them. In the summer, I can often find them shelled, pack in a plastic container, all ready to cook, therefore I"ll buy part for him. I commonly simmer them with some olive oil because that flavor, and he"s constantly happy to see them on the plate. Ar peas were traditionally cooking by simmering them through fatback.
With our exploration of Benton bacon, cut into lardons by ours friendly meat purveyor in ~ Star Provisions specialty market, field peas have actually reached brand-new heights (albeit less healthy ones). The terrific hickory exhilaration flavor native the bacon permeates the peas, ever before so subtly. I"ve become a field pea convert! The zipper peas, cooking above, to be worth a meal in themselves.I likewise cooked up some tiny cream peas and also some beautiful pink-eyed peas (top picture), which room destined because that the freezer and future enjoyment. The method: bring to a boil v olive oil or fatback (or bacon lardons!), then simmer till tender.Here"s a link to a great article (by a prominent Atlanta chef) around enjoying field peas.*All of these southerly peas are technically beans. Posted byNancy/n.o.eat6:56 PM
These peas look so beautiful fresh and also tender. I was just reading a Nigella cooking recipes in which she processes peas, avocado, lime juice, and salt and also makes a crostini topping because that pumpernickel party rounds. Now I am craving new peas, particularly with the bacony taste friend infused castle with!