Lady peas

Summery little lady peas with fresh of the cob corn and tiny tomatoes in a lovely basil dressing.

Lady Cream peas are a humble variety of field peas, as they are known for here in the south. They come in many names, such as zipper, crowder, cream, pink eye, or black eye. Lady peas are a Southern favorite.

You can call these a winner... We southerners are peculiar about our peas. Some like the hearty, dark-meat types like the black-eyes, c...

Fresh sumer lady peas in a delicate creamy sauce with lace-edged cornmeal cakes.

The pork stock may be kept refrigerated for up to 1 week, or frozen for 6 months.

Cream Peas - Used this recipe but made the following modifications: Sprinkled flour on the onion and bacon mixture. Used Chicken Stock instead of water. Poured in half-n-half at the end.

Lady Cream Peas Lady Cream Peas are a type of cowpea. They have no color and, when cooked, they yield a clear pot liquor. They have a sweet flavor and creamy texture and are featured in Southern dishes. Like all of our beans, Camellia’s Lady Cream Peas are non-GMO, gluten-free, and meet the “Hayward Standard”

Makes about 10 servings

There's a small window in the late spring and early summer when fresh peas are available. Sweet, tender, and grassy, peas are delicious on their own, buttered, or incorporated into pastas, salads, and frittatas or quiches. Here are our favorite ways to use them.

Nothing symbolizes summer like shelling peas on the porch. There were days growing up that the entire afternoon was spent on the screened porch with massive stainless steel bowls slowly being filled with pink-eyed purple hulls, white acres, or black-eyed peas. The floor was tiled with old newspapers to catch the hulls as they fell empty, one by one. Any leftover time before sundown was spent blanching and freezing enough peas to properly feed us through winter. A sweet friend, Brooke Stortz…