PASS THE PEAS, PLEASE
- Southern field peas are a farmer's market favorite during the summer months--especially when partnered with sweet-and-spicy chow-chow and crisp-crusted wedges of hot cornbread.
- When shopping for fresh peas, choose flexible, well-filled pods with tender seeds. Many of our top-rated recipes combine the flavor and texture of several varieties such as Pink-Eyed Peas, Crowder Peas, Lady Peas, or Black-Eyed Peas.
- Fresh peas are easily frozen. After shelling and washing, blanch peas in boiling water to cover for 2 minutes; cool immediately in ice water, and drain well. Package in air-tight containers, leaving 1/2-inch headspace, or in zip-top plastic freezer bags, removing as much air as possible. Seal, and freeze up to 6 months. Don't thaw frozen peas before cooking.
- Note: Fresh or frozen peas may be used in the following recipes. Substitute 2 cups cooked and drained, fresh peas for each (15-ounce) can of peas.
PEAS AND CHOWCHOW
- Peppered Tuna With Crowder Peas
- Black-eyed Pea-and-Sweet Potato Salad
- Hoppin' John Salad
- Hoppin' John Salad
- One-Dish Black-eyed Pea Corn Bread
- Pork Roast with Hopping John Stuffing
- Texas Caviar
- Field Peas and Spinach
- Field Pea Salsa
- Corn-and-Field Pea Dip
- Field Peas, Okra, and Corn Combo
- Mixed Field Pea Salad
- Peppery Peas O' Plenty
- Easy Black-eyed Peas
- Black-eyed Pea Cakes
- Black-eyed Pea Con Queso
- Black-eyed Pea Salad
- Black-eyed Pea Bread
This article is from the July 2005 issue of Southern Living.
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