Chef’s Corner

by Mitch Samples

 

Nowadays, rarely eaten in the South and almost never in the North, what the heck are field peas anyway?

 

Introduced to the Americas by enslaved Africans, field peas took easily to the poor soil and harsh climate of the South Eastern United States.  Planted in rice and corn fields to fix nitrogen back into the soil and not seen as a commodity crop, they became a subsistence food for many poor people and livestock. Once under the radar, like many other rustic peasant foods, they have come into their own and are frequently featured prominently on many farm-to-table menus today.

 

Most of us are familiar with the black-eyed pea, which is the most ubiquitous of the field peas.  As with many things, the most common is not always the best and the list of the variety is as-long-as the melting pot of nutritious recipes you can make with them.

 

History lesson out of the way; let’s celebrate the field pea’s humble origins, keeping in mind the tragic history and the hardships of the people who brought it to us, and prepare this bountiful and historic food with the reverence it deserves.

 

Succotash

Image Courtesy www.haleo.co.uk

 

4 ounces of nice smoked bacon, Queen B’s bacon is perfect for this recipe,

1 Tbs olive oil (only if using lean bacon, omit if the bacon is very fatty)

2 C fresh field peas, any variety will do.  Parker Farm has great field peas.

½ C diced onion

1 clove garlic

3 to 4 ears worth of corn kernels-about 2 Cups.  Check out Howell Farm for this.

1 C sliced okra

1 diced tomato

1 C flavorful stock

Salt and Pepper to taste

 

Procedure:

• Dice the bacon and render it in a sauté pan until almost crispy
• Add the oil if needed
• Turn the pan to medium high and sauté the onions, garlic, and peas for about 3 minutes
• Add the corn, tomato, and okra and sauté for another minute or two.
• Add the stock, bring to a simmer and cook until the succotash is almost dry
• Adjust the seasoning and serve.

 

Notes: You may easily add more or less of any of the above ingredients, and feel free to add any type of stock you prefer.  Water can be used if stock is not available.

 

Field Pea Falafel

Image Courtesy www.tasteofhome.com

2 C field peas, raw

½ small onion, chopped

¼ C chopped fresh parsley

3 cloves garlic

½ C chickpea flour, wheat or rice flour will work if you don’t have chickpea

½ -1 tsp salt

2 tsp cumin

1 tsp ground coriander

1/4 tsp black pepper

1/4 tsp cayenne pepper

Pinch of ground cardamom

 

4 C vegetable oil for frying, any oil with a high smoke point will do

 

Procedure:

• Place all ingredients except for the oil in a food processor and blend until a chunky paste is formed
• Place the mixture in a bowl and cover. Allow to rest for at least 10 minutes
• Divide the mixture into 16 balls, about the size of a ping pong ball
• Flatten the balls into thick patties
• In a deep pan, bring the oil up to 375 degrees.
• Fry the falafel patties for about 5 minutes, turning over once if necessary
• Place falafel on lined plate or tray to absorb excess oil
• Serve with pita, tzatziki sauce, lettuce, tomato and onion. Or just eat them like they are, because they are awesome!!!!

 

Notes:  Similar to pasta, resting the “dough” allows it hydrate properly.  If you skip this step the falafel might crumble when fried.  Paper towels or paper bags are commonly used to soak up excess oil in fried items, they can then be composted.  For a more zero waste approach, use shredded lettuce or cabbage.  After the oil soaks in toss it with a little vinegar and you can eat it.  There won’t be that much oil.