We should, however.
Discover a world of fresh and flavorful field peas this season and learn our favorite ways to cook them.
What Are Field Peas?
Credit: Iain Bagwell
Beth Dreiling Hontzas
So what arefield peas?
They are technically beans and have little in common with green English peas.
Families and neighbors often saved the seeds and passed them down through the generations.
Credit:Beth Dreiling Hontzas
The best sources for them are farmers' markets, family gardens, and hometown grocery stores.
A single shopping trip can reveal the tastiest treasures.
As with summer tomatoes, locally grown, peak-of-season peas are hard to beat.
Credit: Antonis Achilleos
The good news is that they freeze and keep well, so we can preserve the harvest.
Fresh peas cook quickly compared to dried peas and beans that must be soaked.
All sorts of field peas are easy to find and love in the South.
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Here are a few of our favorite types field peas and field pea recipes.
Crowder Peas
They got their name based on how they grow: tightly packed inside their pods.
Crowders are hearty but creamy and slightly sweet.
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They darken to a light green when cooked.
Purple hull peas are a creamier and milder-tasting alternative to the usual black-eyed peas.
True to their name, lady peas are said to have a more delicate flavor.
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Zipper Peas
Zippers are large and vary in color from pale yellow to light brown.
They are prized for their mild flavor and creamy texture.
These are easy to shell toothe string on the pod acts like a zipper, hence the name.
Credit:Antonis Achilleos; Food Stylist: Chelsea Zimmer; Prop Styling: Claire Spollen
Most types of field peas are interchangeable.
Any variety of field peas works well with this side.
Complete with Italian sausage and crescent roll dough, the casserole easily feeds a crowd.
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Credit:James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Andrea Fanning
Credit: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Rishon Hanners
Credit: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Credit:Will Dickey; Food Stylist: Ruth Blackburn
