Pink Eye (or Purple Hull) field peas are nutty with a satisfying chewiness and delicious in so many dishes. When I picked these peas up prior to
market, Micheal Brinkley of Brinkley Farms told me that, when he was a kid, a person could guess which region in North Carolina a person came from based on the variety of field pea their family preferred. His grandmother wouldn't eat anything other than a Pink Eye Pea and his family still freezes them to eat in Hoppin' John on New Years Day (hint, hint). If a person were from Eastern or Southern North Carolina, they all preferred Dixie Lee Crowder Peas. And folks in the Central and Western Part of the state (where Sheri Castle originated) covet the delicate creaminess of Lady Peas. Wherever you hail from, I hope you pick up a bag of these delicious summer treats.
Southern Garden Field Pea Salad
Inspired by Sheri Castle's 'Lady Pea and Mixed Heirloom Tomato Salad' in The New Southern Garden Cookbook (page 125)
1 pound shelled purple hull peas
4 tablespoons extra-vigrin olive oil, divided
2 tablespoons sherry vinegar
1 lemon, zested and juiced
1 small garlic clove, finely chopped
2 tablespoons mayonnaise (Real talk: I'm calling for Duke's mayo, but use your favorite.)
1 cup red onion, finely diced
1 cup heirloom tomatoes, diced
1 cup cucumbers, diced
1 bunch parsley leaves, roughly chopped
1 handful fresh basil leaves, roughly chopped Kosher salt and ground black pepper
6 oz. of feta cheese, crumbled (optional)
Cook the Peas:
Place shelled and washed peas in a saucepan and cover with water, leaving one inch of water above the peas. Bring water to a boil, then season with 1 heaping teaspoon of salt. Boil the peas for approximately 15 minutes, then taste a pea to see if it is tender and just a little bit chewy. Note that cooking times differ by size and freshness of the pea, so do not be alarmed if you have to cook the peas a bit longer, just keep tasting them after 5 minute cooking intervals until they are done.
Drain the peas and run cold water over them to cool them.
Assemble the dressing:
In a small bowl mix the olive oil, vinegar, lemon zest and juice, garlic clove, and mayonnaise. Whisk to combine. Set bowl aside.
Assemble the salad:
In a large bowl place cooled purple hulled peas, tomatoes, cucumbers, parsley, basil, and feta cheese (optional).
Pour dressing on top of the vegetable mixture and gently mix salad