White Acre Peas
I was reluctant to add this to my blog, because I ate so many peas growing up, it isn’t even funny. I shelled more peas with my little hands in the summers than most people would ever even think about shelling in their whole lifetimes. I was so sick of peas, especially zipper peas. I was just overloaded on the things. We ate these little peas 3-4 times a week, sometimes more. We grew lots in our garden. We had a garden that was about 1/4 acre. Sometimes my mom would find someone with a different variety of these field peas, and buy them also. We spent all summer picking, shelling, parboiling, and freezing. The only way to get all the air out of the freezer bags successfully is with a straw. Yum, yum, pea juice. Just make sure you do not accidentally backwash any of that juice back into the freezer bag. I would beg for collards, mustard greens, turnip greens, anything but peas. But then all of a sudden a couple of days ago, after probably a good 10-11 years, I got a craving for those yummy little peas. Particularly, white acre peas, the cream da la cream of southern peas. I don’t know where I would be able to find them, I planned on driving further out of orlando outside of sanford, and scouting around for them. Somehow I doubt that many people were going to know what I am talking about. But, until I happened to find the fresh peas to shell, I found several varieties of peas at my local Winn Dixie. They had purple hull, field peas, and white acre peas. Frozen of course, but it was close enough to fulfill my craving till I can find the fresh ones.
Yield: Serves 4
White Acre Peas
method: Stove-top course: Main
cuisine: Southern diet: Enjoyable
2 cups shelled or frozen white acre peas (about 1/2 cup per serving)
1 teaspoon kosher salt, more or less depending on taste preference
1 tablespoon grated sweet vidalia onion, or other sweet onion
2 tablespoons butter
Prepare peas by shelling and rinsing, if there are pods to small to shell , just snap them like snap beans and add to the peas.
Then put them in a saucepan with enough water to cover, add the grated onion and kosher salt. Then you bring to a boil and cook over medium-low heat for 20-30 minutes or until very tender.
Add butter and melt before serving.