For a light summer supper, serve up a dish of lady peas and tuck a few buttermilk hoe cakes alongside.
The Runaway Spoon
My love of field peas has been declared far and wide. I generally grab bags from the farmers market, put some up in the freezer for a mid-winter summer meal. Then I throw some in my field pea pot with whatever pork product I have around. Salt pork, bacon, country ham, fatback. My summer Saturday dinner. But not so with lady peas.
Lady peas are delicate and dainty – I am assuming that’s where the name comes from, and too much salty, strong pork overwhelms them. So I like to treat them with a gentler hand. Bright and sharp celery, a light addition of garlic and classic onion and bay flavor the peas, and butter enriches the whole dish, adding a lovely glaze. This version is simmered uncovered so the liquid reduces to burnish the peas. There is just enough potlikker to soak up with some tangy buttermilk hoecakes.
Butter Braised Lady Peas
Serves 4 – 6
1 pound of fresh lady peas
2 cloves garlic
1 stalk celery, cut into chunks, with the leaves
1 small onion
2 bay leaves
1/4 cup ( 1/2 stick) of butter
1. Place the lady peas in a bowl and cover with cold water. Leave to settle for 30 minutes, then scoop off any floaters. Pick out any bruised peas, then lift the peas out of the water into a saucepan using your hands. Don’t pour through a strainer, the dirt only gets on the peas again.