My favorite food moments of the week: Let's recap

Before we scatter for the weekend, here's a tip from the Food pages that I want to make sure you don't miss.

My colleague Andrea Weigl's story on Southern vegetable plates had a lot of great recipes. But my favorite was this advice on cooking field peas, from Jeff Allen of Beth Moore's state at the State Farmers Market in Raleigh. It works with Dixie Lees, crowders and all manner of peas - including that dandy bag of pink-eye peas I bought last weekend at the Charlotte Regional Market:

"Cover 2 cups of peas with water in a pot. Add a piece of seasoning meat, either ham or country ham, and bring to a boil. Reduce heat to a summer and cook for 20 to 25 minutes, until the peas are tender. Season with salt and pepper. Feel free to substitute broth and a tablespoon or two of butter instead of water and ham."

Have a good weekend and don't forget to eat your vegetables.