Dixie Lee Peas and More!

Field Peas, Lady Peas, Dixie Lee Peas, Crowder Peas and More!

A summer without field peas is like a summer without sunshine!  This is one of those recipes that Southern cooks never seem to write down… or at least my Mom didn’t!  She just knew how to make the best pot of peas a girl ever tasted.  All you need for a summer supper is field peas, cornbread, and sliced tomatoes!  We would sit on our screened porch and shell peas that Mom had bought from a local farm.  Sitting with the family, chatting, drinking sweet iced tea and shelling bushels of those little peas…. This was just the anticipation of the supper that was to come!  Of course, with bushels, Mom always froze peas for the winter time.  I am smiling with those memories.

Field peas are known by many names, and according to my internet research, were planted in the corn and rice fields because they added nitrogen back into the soil.  These peas come in varying colors from pink to purple to brown to white and are drought and heat resistant.  They can grow in sun or shade, in sandy soil, and high humidity. In other words, they grow well in the Southern summers!  Dixie Lee, crowder, purple hull, lady, pink-eye, are just some of the varieties of the field pea, which were once considered the "poor man's" food.  Nowadays, you will find these tasty peas in many fine dining establishments.  To me, though, fresh summer field peas represent sunshine on the table!

INGREDIENTS:

·        3 cups shelled fresh field peas

·        2 cups reduced sodium chicken broth

·        1 to 2 cups water (or as needed)

·        4 ounces of bacon, cut into pieces

·        2 Tablespoons butter

·        2 cups of chopped onion

·        1 teaspoon salt (or to taste)

·        1/4 teaspoon ground black pepper (or to taste)

·        1 teaspoon Herbes de Provence (optional)

·        Handful or two of fresh green beans, cut into 1-inch pieces (optional)

·       DIRECTIONS:
Rinse and pick over the peas and drain them in a colander.

·       Melt the butter in a large sauce pan; add the onion and cook until soft, about 5 minutes.

·       Add the peas, green beans, broth, bacon, salt, pepper, and Herbes de Provence.

·       Simmer over medium heat for about 20 minutes.

·       Add water if necessary, as you want some liquid in the pot.

·       Reduce heat to low and continue to simmer for another 20-30 minutes more until peas are tender, adding water if necessary. 

Sauteed Confetti Corn

(adapted from Southern Living)

Yield:  About 8 servings

Who doesn't love sweet corn, fresh from the farm?  Corn may just be my favorite vegetable, but after enjoying corn on the cob for weeks on end, I just had to find another way to cook fresh corn.  Southern Living came to the rescue!  I adapted the recipe slightly, omitting the bacon and using butter rather than bacon grease, reducing the cream cheese and half and half.... the result?  Five star yummy!  Sweet, creamy, a bit crisp, and delicious, this dish is the perfect accompaniment to many summer suppers.  This yummy dish can also be served year round by substituting frozen corn for the fresh corn.

INGREDIENTS:

·       3 Tablespoons unsalted butter

·       6 cups fresh sweet corn kernels (about 8 ears)

·        1 cup diced sweet onion

·        1/2 cup chopped red bell pepper

·        1/2 cup chopped green bell pepper

·        4 ounces cream cheese, cubed (I used low fat)

·        1/4 cup half-and-half

·        1 teaspoon sugar

·        1 teaspoon salt

·        1 teaspoon ground black pepper

DIRECTIONS:

1. Melt butter in a large skillet over medium heat.

2. Saute corn, onion, and peppers in butter in skillet over medium-high heat 8 to 10 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar and salt and pepper.

Brandied Peach Sauce and Toasted Pound Cake

 Yield: About 4 cups

This is a yummy way to use some of the season’s fresh peaches.  The brandy gives it a delicious flavor, but is not “boozy” (and, of course, the alcohol evaporates as you cook the sauce).

One of our favorite desserts is this sauce served over toasted pound cake! I guess you could call it peach short cake.  If you don’t want to bake your own pound cake, Sara Lee frozen pound cake works great… or those pound cakes that are in your grocer’s bakery are excellent.  Just slice the pound cake and spread lightly with butter.  Turn on your oven broiler and place the cake slices on a baking sheet in the oven; be sure to keep a careful eye on the cake, until the slices are lightly toasted and browned.  Top with peach sauce and whipped cream!

INGREDIENTS:
4 cups washed, peeled and sliced peaches

    (about 10-12 medium to large peaches)

¼ cup Splenda (or ½ cup granulated sugar)

2 teaspoons lemon juice

1 teaspoon vanilla extract

2 Tablespoons unsalted butter

1 teaspoon pectin

1 teaspoon cornstarch

¼ teaspoon ground cinnamon

2 teaspoons lemon juice

¼ cup brandy

DIRECTIONS:

Slice the peaches into a large bowl.  Add the Splenda, lemon juice and vanilla extract and stir to combine well.

In large skillet, melt butter over low heat and add peach mixture.

Increase heat to medium and add pectin, cornstarch and cinnamon and cook until peaches are tender, about 10 minutes.

Reduce heat to low and add brandy, stirring well to combine.

Continue to cook over low heat until mixture thickens slightly, about 5 to 10 minutes.

Cool and pour into containers or jars.

Serve over ice cream, cake, pancakes, or biscuits and smile!

Store in the refrigerator.