© Copyright 2021 Meredith Corporation. We both are blessed to have been able to experience such things. With such similar climates, it seems to me there would be but, as a resident of coastal Virginia, I haven’t been able to find field peas. Here’s a quick and easy side dish that’s perfect for dinner through the week or…on Sunday. Just blanch covered for two minutes in boiling water, immediately submerge in ice water, and pack into freezer containers with a half-inch of head space or in plastic bags with the air pressed out. Sounds much like the way they were prepared when I was a child. I hope you enjoyed your visit to the Farmer’s Market Restaurant. One of my friends at the auction house I visit each week, recently gave me a bag of freshly shelled Field Peas. Once considered a plentiful, drought-resistant staple for those with little else to eat, they've been boiling alongside fatback and onions since colonial times. I was asked to do the recipe for the Our State Magazine website and had to wait awhile before I could post it here on Taste of Southern. I do hope you’ll visit with us again real soon. You might also want to check out this site: Virginia Dept of Agriculture, I hope you can find some locally. Pick over the peas, rinse them, and place them in a large saucepan. I never been into field peas , but the picture sequence….better than any professional site. Maybe one of our readers might be able to offer some help as well. Cook at medium heat until butter is melted and peas are heated through, about 5-7 minutes. Scoop off any foam that forms and discard it. http://www.Allens.com. Let stand two hours. Maybe that was why I started my nail biting in the first place, as a means to get out of shelling peas. That is my home town from many years ago, and where I have memories of some of the BEST southern home cooking in the whole world, in my book! Season broth with salt and pepper and simmer until peas absorb salt, about 15 minutes more. -Steve, If you can find 6 week peas, try them. Welcome back to The Farm Stand, your weekly guide to seasonal Southern produce. Having picked up some fresh field peas while driving through Wilmington this weekend, I especially appreciate your recipe. It’s pretty much the way it was done many years ago. Rinse peas … Did you enjoy it? At least. Hi Em, Thank you for your comment. The Best Field Peas Vegetarian Recipes on Yummly | Field Peas And Rice, Field Pea Hoppin’ John, B.b. *Click for microwave instructions. . Related Recipes: If you like recipes like this, you might also be interested in my recipes for Southern Pink Lady Peas, Southern Black-Eyed Peas, Easy Peasy Southern Field Peas, Zipper Peas, Purple Hull Peas, and Southern Hoppin John, which is black-eyed peas … My mom and aunts did and they were very southern and the food was delicious! I used it to prepare some fresh White Acre Peas. In the words of Annelle from Steel Magnolias, they "freeze beautifully." Fight writer's block and find ways to express your love with these romantic, funny, and short wedding vow examples. The only thing I can add to this is to ask if you’ve tried seasoning them with rosemary…totally makes the pea recipe come alive! Thank you again for your comments and I’ll look forward to you stopping by again for another visit…real soon. My first time making field peas and they were delicious! Thank you for the question. They keep it hanging in a cabinet inside their building and you just tell them about how much you’d like to purchase. Bring to a boil, reduce heat to Medium and simmer for 30 minutes. Just cut off a few small pieces of the side meat for the recipe. Field peas, fresh from the garden, are a great side dish to all types of meals. ( Note, the USDA also gives a raw-pack option. ) This variety is known as a Six Week Pea but Field Peas come as Crowder Peas, Purple Hull Peas and some other varieties. –Steve, UPDATE: Em, I just got this Email from Tony G. at the restaurant: Steve, we use a mix of Field Peas & Snaps from around the area that supply us year round even in winter months. I am from Alabama, raised in Mississippi, and have lived in NC longer than both combined. This is natural with the fresh peas but we want to scoop it out. You need enough water to cover the peas by about an inch so it will really depend on how many peas you are cooking as to how much water you’ll need. Hi Wyndham. Set timer to Manual for 20 minutes; allow steam to release. Being not a farmer and barely even calling myself a gardener, I have no clue what variety I was served. 1 pound dried field peas or black-eyed peas 1 meaty ham bone; 1 large onion (chopped, about 1 cup) 1 to 2 ribs celery (thinly sliced) 2 cloves garlic (minced) 1 tablespoon Cajun or Creole seasoning; 1/4 teaspoon dried leaf oregano Dash salt (or to taste) Dash pepper (or to taste) 6 cups hot cooked rice; Garnish: 1/2 cup green onions (sliced) Put 4 cups of fresh field peas in a pot and cover with 2 ½ cups chicken stock or water. Cooking canned peas on the stove is EASY and literally anyone can do it! I only gave a human interest account of eating peas. Fresh or frozen field peas can easily be substituted in recipes calling for rinsed and drained canned peas. 's Pickled Black Eyed Peas Some southerners right here in south Mississippi, add a bit of sugar to their vegetables! These were terrific! Still to this day there are a couple restaurants there that can make your toes curl! They were the best thing I ordered that day. Place fresh peas, 2 ½ cups of water or broth and seasonings in instant pot. Chances are you will have to find them in the frozen food section of your grocer at the present time. Absolutely delicious! *Click for pressure cooker instructions. The full-flavored field pea and the tender snap are always a hit on the Southern table. In the words of Annelle from Steel Magnolias, they "freeze beautifully." Pre-soak peas by pouring 6 cups into a large pot filled with two to three times the volume of cool water and covering. Turn off the burner and cover for 2 hours. Place water and ham hock in a medium sized sauce pot, over Medium-High heat on stove top. I am so blessed to have experienced all this! Rinse and drain the peas. As the peas heat up, you’ll probably start seeing some foam in the sauce pot. Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat. I found 1/2 t. pepper and 1/2 t. salt to be perfect. Side meat is available in packages in the meat department of most grocery stores. I’m sure there are other Farmers Markets around your area but I’ve only visited this particular one at Virginia Beach. Thanks for this recipe. Keywords: Fresh Field Peas Recipe, made from scratch, six week peas, easy, southern recipes, side meat. Then, remove the pieces of meat from the pot but, leave the grease in. 2. Sort through the peas, discarding any that are shriveled or discolored. The only thing I did different was boil the peas in low sodium chicken broth, I’m not sure it made any difference it’s just how my momma always boils beans of any kind. Place dried field peas in a large pot. ★☆ Please let me know if you try the recipe. Sort and wash peas; place in a medium saucepan. They definitely were not black-eyed peas or even the same size. Smile. There are quite a few different varieties of field peas so I hope you find what you’re looking for. Serve over rice, greens or eat them plain. The side meat has a skin that fries up hard. I sent the restaurant an Email to see if they would tell me but, thus far, they haven’t responded. They were smaller, reddish/maybe considered purple? Hi Steve, my family and I were dining at the Farmer’s Market Restaurant in Raleigh a couple of weekends ago, and I ordered the field peas. Thanks again for the recipe and any help you may provide in finding some of these gems closer to home. Enjoy! Since you didn’t say exactly where you live along the VA coast, I can only suggest you try the Virginia Beach Farmers Market. I can’t wait to give this a shot. Thank you again for your visit and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! Be Blessed!!! They come in just as many forms and names as there are ways to eat them: zipper, crowder, Sadandy, whippoorwill, purple hull, zipper, lady, turkey craw, and Mississippi Silver. 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