Creamed Peas Recipe - melissassouthernstylekitchen.com (2024)

FAQs

Are cream peas and lady peas the same? ›

Lady peas, a variety of cream peas, are prized above all others for their sweet flavor, tender texture, and pretty color—they remain pale green or yellowish-white even when cooked.

The Lady Cream Pea Story

Field peas, crowder peas, cream peas (along with blackeye peas) are all part of a larger species of beans commonly called “cowpeas” or “Southern peas.” Despite their names, none of these varieties is actually a pea.

Mississippi Cream Cowpeas. This bush-type plant produces high yields of light-colored cowpeas. This cool-weather plant has 7" long green pods with creamy white peas. The peas change to straw color when dried.

Lady peas, also known as lady cream peas, are smaller and sweeter than other field peas. Substitute your favorite field peas or butter beans for equally delicious results.

Lady peas belong to the cowpea family, and are similar to black eyed peas. Like all peas, lady peas originate from a pod. Native to the southern United States, Africa, and parts of Asia, lady peas (as well as all cowpeas) thrive in hot and dry climates.

There are three types of Southern peas: crowder, cream, and black-eyed. Crowders have a robust flavor, cream peas are more mild, and the flavor of black-eyed peas is somewhere in between.

Field Pea: Robust, viny type usually with smaller seeds that produce a dark liquid when cooked. Crowder Pea: Starchy seeded types “crowded” into the pods, normally cooking up dark. Cream Pea: Smaller plant type with light colored seeds that cook up light.

Throughout England (Northern England and the Midlands in particular) and Republic of Ireland they are a traditional accompaniment to fish and chips. They are not a particularly traditional addition in this context in Scotland.

Add the optional sugar if you prefer them slightly sweeter, heavy cream or milk to give them a fluffier texture, or butter for flavor. You can also smash them with a fork for a smoother texture, or run them through the food processor if you prefer a puree.

Pease pudding is a pale yellow colour and a lot smoother than its mushy counterpart. It's made by soaking yellow split peas in ham stock and has a creamy, subtle flavour. If you're lucky enough to find proper pease pudding then it also has little chunks of ham in it.

How do you preserve cream peas? ›

Leftover creamed peas may be kept refrigerated for two to three days in an airtight container. To reheat, warm gently in a saucepan over low heat until heated through. You may also microwave at a reduced power for several minutes.

Shelled peas are most flavorful and eaten soon after harvest—otherwise, the quality declines rapidly. Harvest sugar snap peas any time after peas begin to form in the pod and continue picking until the pods are fully elongated, about 3 inches (7 cm) long.

Start feeding sweet peas with a high potash fertiliser (such as tomato food) when flower buds appear. Regular picking encourages more flowers to form, so keep picking those blooms for the vase.

Lady peas go by a number of names, including lady cream peas, lady cowpeas, conch peas, and zipper cream peas.

Lady peas, also known as rice peas, are very small cream peas. There is a variety called Lady, but many of the lady peas are grown with Elite peas.

All have slight flavor variations, crowders and black-eyed peas are a little earthier and the lady varieties of peas are a little more delicate and creamy. Also, crowders and black-eyed peas need to be cooked a few minutes longer.