The Basics: Fresh Lady Peas

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Cooking Essentials

The Technique

Fresh Lady Peas

Due to their small size & the fact that they are fresh, lady peas can be cooked quickly. A member of the cowpea family, these irresistible tender peas should be removed from the pod before cooking. Although many classic recipes are made by simmering them with salt pork, I prefer the bright taste & creamy texture when prepared as a relish. Lady peas may be cooked & marinated, then used throughout the week over salads or simply alone with other summer produce favorites. Learn how to make a small batch of Basic Fresh Lady Peas ideal for use in many modern southern recipe applications.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBasic Fresh Lady Peas
makes 3 cups

8 cups water 
3 cups fresh lady peas
1 tsp kosher salt

Bring the water, the fresh lady peas & the salt to a boil over Medium-High heat in a 4-quart saucepan. Reduce the heat to just below the Medium setting & gently simmer 8 to 10 minutes or until the peas are just tender. Remove from the heat & drain in a fine wire mesh sieve. Rinse under cold water. Use as directed in specific recipe applications.

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How To Cook Fresh Lady Peas

All types of peas cook a little differently. The addition or substitution of a few minutes can deliver just the ideal texture. Fresh lady peas are a farmer’s market staple & you will more than likely purchase them already removed from the pod in 1-pound increments. The color should range from cream to light green.

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Rinse the lady peas in a colander before adding them to the cooking water, then set the timer for the lower cooking time range. Taste the peas once the buzzer sounds. You’re looking for a toothsome bite with a creamy finish. Remove them once you’re satisfied & drain them. Rinse the cooked lady peas under cool running water, then chill them before marinating.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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