Field Pea Succotash
Jackson Kramer (Interim Restaurant & Bar)
2 cups fresh purple hull peas
1 tablespoon butter
1 small onion, finely chopped
1 cup summer squash diced
3 medium tomatoes—peeled, seeded and coarsely chopped
3 ears of grilled corn, kernels cut off
2 cups heavy cream
Salt and freshly ground pepper
2 tablespoons unsalted butter
¼ cup chiffinod basil leaves
¼ cup smoked pork jowl, diced and rendered until crispy
In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
In a deep skillet, heat the oil. Add the onion and cook until just softened. Add the squash and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and the cream, and season with salt and pepper.
Simmer for 2 minutes.
Stir in the basil and pork jowl; serve.