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Fresh Herb Field Peas

August 24, 2014 by The Runaway Spoon 2 Comments

Fresh Herb Field Peas

I buy field peas in bulk in the summer.  Ladys, creamers, zippers, whippoorwill, crowders, purple hulls, you name it.  Farmers market Saturdays for me are about canning and putting up, followed by a Southern supper of field peas, corn and tomatoes.  So I am always looking for creative ways to prepare them.  This is my new favorite.  It’s clean and summery with a good dose of the best of the seasons herbs. 

 It can be a little hard sometimes when writing recipes to quantify herbs. Particularly for a recipe like this.  So I just say handfuls.  You want the potlikker the peas cook in  well flavored, and the finishing butter to be chockfull, so the peas are well coated with fresh green herbs.  Choose whatever herbs you have to hand.  I love a good blend of leafy basil and parsley with a little hint of mint, combined with onion-y chives and woodsy oregano.  I love the flavor pork adds to field peas, but you can leave it out to make a vegetarian version of this dish.

[yumprint-recipe id=’26’]

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Filed Under: Farmers Market, Fruit and Vegetables, Sides, Southern Specialties, Vegetables Tagged With: field peas, herbs. southern specialties, purple hull peas

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Comments

  1. charj says

    September 5, 2014 at 7:26 am

    Are you using fresh field peas of dried?

  2. The Runaway Spoon says

    September 5, 2014 at 4:36 pm

    Fresh from my local farmers market!

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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