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Zipper Peas with Peaches and Burrata Cheese

From Statesboro Market2Go

<p>A vegetarian southern side dish that uses locally grown field peas, peaches, and fresh herbs! Also includes a recipe for a Potlikker Vinaigrette.</p> <p>Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

3 teaspoons Olive oil (divided)
1 medium sized Shallot (finely chopped)
2 cloves Garlic (finely chopped)
1 1/4 pounds Zipper or black-eyed peas (shelled)
1 Bay leaf
1 cup Bell pepper (preferably red, finely chopped)
1 tablespoon Chopped fresh parsley (flat leaf)
1 tablespoon Chopped fresh tarragon
1/2 cup Potlikker Vinaigrette (recipe below)
4 ounces Burrata cheese (torn into pieces)
1 Peach (sliced into half-moons)
6 Fresh basil leaves (torn)
2 cups Reserved cooking liquid from peas
1/4 cup Olive oil
2 tablespoons Champagne vinegar
1 tablespoon Lemon juice
1 teaspoon Tabasco hot sauce
Salt (preferably kosher)

Step by Step Instructions
  1. Heat 2 teaspoons of olive oil in a medium sized pot. Add the shallot & garlic and cook for 1 or 2 minutes. Add the peas, the bay leaf, and 5 cups water, then season with salt. Bring the mixture to a boil, then reduce heat and simmer for 35 to 40 minutes. Remove the pot from the heat and allow to cool. Reserve 2 cups of water for the Potlikker Vinaigrette, then drain the remaining water from the pot.
  2. Heat the remaining oil in a saute pan over low heat. Cook the bell pepper for 5 to 7 minutes, then put it into a large bowl. Add the peas, parsley, tarragon, and the Potlikker Vinaigrette and stir to combine. Top with buratta, peach, and basil and serve.
  3. FOR THE POTLIKKER VINAIGRETTE: Boil the reserved liquid in a saucepan and let cook for 18 to 20 minutes. Cool, pour into a bowl, then whisk it together with the olive oil, Champagne vinegar, lemon juice, and Tabasco hot sauce. Season with salt to taste.