I just bought some fresh field peas from the farmer's market, and am hulling them. The pods are a range of colors, from streaked purple-greenish to yellowish to full purple to almost brown. I assume this refers to a range of ripe-ness, with the darker ones (full purple to brown) having been thoroughly dried, with whiter peas and the green ones (harder to hull, more fibrous pod) being unripened and having light green peas.
I'm wondering if a.) the green ones are ripe enough to be hulled and cooked and b.) if I would really have to take the extra step to cook the dried, white ones longer than the younger green ones. I'm planning on just boiling them in stock with some herbs, and then sautéing with okra, bacon, whatever else that I feel like in the moment. Thanks!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)