fresh field pea recipes, please

[shelleybean]

I'm growing some White Acre field peas this summer and I'm looking for some interesting ways to cook with them. If you happen to have a good recipe for field peas/lady peas, I'd appreciate you posting them here. Hot, cold, whatever. Thanks!

[caascher2]

Michele..this looks good.
http://www.foodnetwork.com/food/reci...6_4862,00.html
Carol

[caascher2]

Another..Field peas with ham and seasonings, along with onion, celery, garlic, and rice.
INGREDIENTS:

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
salt and pepper, to taste
hot cooked rice for 6
sliced green onions, for garnish
PREPARATION:

Rinse, pick over, and simmer field peas in water until tender, about 1 1/2 hours. Rinse and drain the peas. In slow cooker combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on LOW for 5 to 6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1 to 2 hours longer. Serve with hot cooked rice and sprinkle with sliced green onion, if desired.
Serves 6.

[caascher2]

Good site with lots of recipes from Southern Living using field peas.
http://www.southernliving.com/southe...1723-2,00.html

[caascher2]

One last one. This looks the best to me!

Heirloom Tomato-Field Pea Salad

About 2 lb. heirloom tomatoes
2 cups shelled field peas, such as a
mixture of butter beans, Crowder
peas and black-eyed peas,
blanched
Sea salt and freshly ground black
pepper to taste
3 Tbs. torn fresh basil or small whole
leaves
2 Tbs. extra virgin olive oil for
garnish

Garlic Mayonnaise

1 Tbs. cider vinegar
1 Tbs. fresh lemon juice
1 1/4 tsp. sea salt
1 tsp. dry mustard
2 egg yolks
1 1/2 cups vegetable oil
1 clove fresh garlic
3 Tbs. boiling water

1. To make Heirloom Tomato-Field Pea
Salad: Cut tomatoes into 1/2-inch slices and
1/2-inch wedges for variation, and cut or
halve cherry and grape tomatoes. Put all
cut-up tomatoes into a large bowl.

2. Put blanched field peas into lightly salted
water. Drain, and add to tomatoes. Season
with salt and pepper. Add basil, and toss
gently. Drizzle with olive oil, and set aside
for about 10 minutes.

3. Meanwhile, to make Garlic Mayonnaise:
Put vinegar, lemon juice, 1 teaspoon salt
and mustard into a bowl, and whisk until
salt and mustard are dispersed. Add egg
yolks, and beat until smooth. Add oil, drop
by drop at first, and later in a slow, steady
stream, whisking until oil is incorporated
into an emulsion, Chop garlic, and rub it
into a paste with remaining 1/4 teaspoon
salt. Pour boiling water over garlic paste,
stir well and whisk into mayonnaise. Drizzle
about 6 tablespoons Garlic Mayonnaise
over salad, thinning with more hot water
if needed.

[shelleybean]

Thanks! Keep 'em coming!