Field Peas
Field peas are a Southern delight. I remember going over to my grandmother’s house on a Sunday after church, looking forward to lunch. Ham, macaroni and cheese, butter, biscuits, Nilla wafers (as if the gluttonous amount of Werther’s Originals she would give me during the service were not enough), and field peas. And they were her field peas no less.
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Below is the process of blanching and recipe of cooking “a whole mess of peas” as she would say:
Blanching
Take your freshly shelled field peas and wash them.
Put them in a pot of near boiling water.
When it starts to boil, take them off and place ice in the pot to stop the cooking.
You can even put cold water in the pot to stop it faster.
Once they have cooled, put them in a strainer. Take a quart sized plastic bag with just enough water to cover the peas.
Put the peas in the bag, making sure they are just slightly covered with water, and freeze.
Recipe
Pour water into a stock pot.
Place a ham hock in the water and bring it to a boil.
Take your bag of frozen blanched field peas and put them in the boiling water.
You will see a white film around the top.
Cook thoroughly.
And that’s how you cook a whole mess of peas! It’s that simple!