July 9, 2014 10:51:59 AM
The Hitching Lot Farmers' Market in Columbus was bursting to the seams last Saturday with goodies. Peas (that would be purple hull), corn, tomatoes, green beans, okra, cantaloupe and more! I laugh every time I open my refrigerator; you'd think I was cooking for a Thanksgiving crowd rather than two pudgy old people.
So, I try and amp it up a little so Terry won't tire of the same-old leftovers night after night. I really enjoy all sorts of field peas, and I enjoy them mixed with other vegetables or made into cakes. A very popular dish from my former business was our black-eyed pea cakes with red pepper mayonnaise. I am adapting it below to use purple hull peas. Also feel free to experiment -- substitute cornbread crumbs for the breadcrumbs or add fresh herbs of your choice. Frank Stitt of Birmingham, Alabama, has a recipe for field cakes that he serves with tomato salsa.
Field peas also make a great salad. If you have a recipe for the classic Southern dip, Texas Caviar, which uses black-eyed peas, just substitute market fresh purple hull peas and add fresh corn cut off of the cob.
I hope you enjoy these!
FOODWORKS' FIELD PEA CAKES
3 heaping cups of purple hull peas (cooked and drained)
1 medium red bell pepper, finely chopped
1 1/2 tablespoons unsalted butter
1 large garlic clove, minced
3/4 cups fresh (soft) breadcrumbs
1 large egg, lightly beaten
1/4 cup finely chopped fresh cilantro (or substitute other herb)
1 tablespoon ground cumin
2 teaspoons coarse salt
3/4 cup yellow cornmeal, plus additional for dusting
1/2 cup mayonnaise
FIELD PEAS WITH OKRA AND ANDOUILLE SAUSAGE
1/2 pound andouille sausage, cut into 1/4-inch thick slices
6 cups assorted fresh field peas
1/2 pound small, fresh whole okra
12 fresh basil leaves, torn
Salt and freshly ground pepper, to taste
(Source: Southern Living magazine)