Where to get zipper peas

Prep Time: 0 hours 30 mins. Total Time: 2 hours 0 mins. Potlikker Vinaigrette see below. Potlikker Vinaigrette. Champagne vinegar. Tabasco hot sauce. Kosher salt. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Heat 2 teaspoons oil in a medium pot over medium heat. Add shallot and garlic and cook, stirring occasionally, until soft, 1 to 2 minutes. Add peas, bay leaf, and 5 cups water.

Season with salt. Super simple, but big on flavor, zipper peas are an irresistible classic Southern side dish. Full of summery goodness, zipper peas, sometimes called cream peas, are just one type of Southern pea often referred to as cowpeas or field peas. Southern peas, which are a type of legume and classified as beans, bear no resemblance to the more common English kind and are not related. Considered a delicacy in the South, they grow well here and seem to love our sandy soil and hot, humid summers.

A relative of the more common black-eyed pea, zipper peas got their name because they are the easiest to shell. They have a delicate earthy flavor and are a highly prized find at the farmers' markets in the spring and summer!

Besides black-eyed and zipper peas, other Southern varieties include crowder, purple hull, and the more delicate white acre or lady peas. While all are similar, each has a distinctive flavor and consistency. However, because of the similarities, if your recipe calls for fresh peas, you can easily substitute a different variety of Southern pea for what's called for.

These make-ahead wonders only take minutes to cook and are just as good reheated the next day. In the summer, I like nothing better than to serve them with fresh sliced tomatoes, homemade creamed corn, and a piece of cornbread. This recipe calls for fresh shelled peas. Once purchased, they need to be stored in an airtight container in the refrigerator. They will be fine for five to seven days. After that, you will either need to cook them or freeze them. If you are cooking them in a week or so, you can get by without blanching them.

If you wish to store them longer, however, they need to be blanched before freezing. Place the pieces in a cold saucepan and turn the heat to medium. Add smashed garlic and minced onion to the bacon as it cooks for a more flavorful dish.

Proportions are entirely up to you. Cook the bacon, stirring it frequently, until it is crisp and brown. Pour enough water into the saucepan to cover the peas and bacon, plus 1 to 2 inches more. Bring the water to a boil over medium-high heat. Skin off any foam that appears with a slotted spoon. You may have to do this more than once. Season the pot generously with salt and pepper. Add thyme and lemon juice for a deeper and tangier flavor. Cover the pot and turn the heat down to medium. Cook the peas for 40 to 45 minutes.

Check the water level frequently and stir in more if the level drops below the top of the peas. Drain the peas when they are tender, if they have not absorbed all of the liquid. Add a scant pat of butter and taste to correct the salt.