As a child, my grandfather would say “Eat your Frog Eyes!” To some this may sound really gross, but it made eating lady peas alot more fun for this kid! Now that I’m older, I often here my parents call them something a little more ladylike, “little drops of gold.” One reason is because they are small in size and somewhat golden in color, but another is they are expensive. I purchased these in a local farmers market for $7.00 a bag. (Think Ziploc sandwich bag.) Two bags are shown here.
Lady Peas, also known as Cream Peas, are small and grown on bushy plants. When cooked properly, they are lighter than most peas, but just as creamy and tender! They are expensive partly because they are so hard to find and full of flavor despite their small size. Here’s how to extract the best flavor from your Lil Lady Peas…
My Lil Lady Peas
Ingredients:
-1lb Lady Peas
-2 strips thick sliced bacon, chopped
-2 shallots, chopped
-TT butter
-TT salt
-TT pepper
Directions:
Rinse and sort your fresh Lady peas. Then, put them in a large stock pot and cover them almost completely with water. Add bacon and shallots and cook down on medium heat until tender. Then, turn on low until you are ready to serve or cool and store. Before serving, drain and place peas in serving dish and add butter, salt, and pepper to taste. For storage, cool peas and store in air tight containers for up to three days.
