Crowder peas, cow peas, black-eyed peas, pink-eye peas, purple hull peas -- these Southern peas start making their appearance in the market this time of year. Because they love a long, hot growing season, they’re perfect for our climate. The Southern Seed Legacy offers dozens and dozens of varieties of Southern peas. If you live in Wisconsin, you’re not growing these peas.
The “eye” is the hilum, the point where the pea is attached to the pod. Not all Southern peas have eyes. but they all go well with salty, porky and herbal backdrops -- so cook them “Southern-style” or cook them “Italian-style,” and you can’t go wrong. They’re also delicious with coconut milk, ginger and other Asian flavorings.
Dennis Smith of Smith Farm Products sells Southern peas at the farmers markets in Kennesaw, Acworth, Marietta, Rockmart and occasionally in Cartersville. He also sells directly at his farm on Burnt Hickory Road in Cartersville. Smith cultivates 5 acres, and this year he planted 2 1/2 acres in peas. “I planted three varieties, including the old original purple hull, from seed that I get from different places. This year, two of the varieties just didn’t take, but the purple hull did well,” Smith said.
Smith says the peas have started bearing early, and that the length of the harvest, as for all produce, is totally dependent on the weather. “If we have rain, it will help them keep putting out. And you have to keep them picked to keep them bearing, too,” he said.
He prefers growing Southern peas to green beans because the peas hold their pods up at the top of the plants. No stooping over to look under leaves for the ripe pods. You can imagine how that makes a difference when you’re harvesting 2 1/2 acres of peas.
Smith finds that his customers really prefer to buy their peas in the hull so they know they’re getting the real thing. “They like buying from us, knowing that we’re the ones who raised the peas,” he added.
Does he eat his peas? Sure. “I put them in a saucepan and add salt. Used to be we always used bacon or fatback, but I now put in beef bouillon cubes because I have to watch my cholesterol. Some people say purple hull peas remind them of boiled peanuts. I don’t like boiled peanuts, but I love these peas,” he said.
“They do take time to shell, but once they are cooked, there is nothing better,” said Julia McPherson, who runs the Kennesaw Farmers Market for the Kennesaw Downtown Development Authority.
Smith should have Southern peas available for sale on Aug. 17 at the Kennesaw Farmers Market, Adams Park in Kennesaw. The market is open from 7 a.m. to 1 p.m. on Tuesdays. For information: www.kennesaw-ga.gov/index.aspx?NID=392
At local farmers markets
For sale at the markets
Fruit: Apples, blueberries, figs, melons, muscadines, peaches and pears.
Vegetables and herbs: Arugula, basil, beans, beets, carrots, celery, chard, cilantro, corn, cucumbers, edamame, eggplant, fennel, garlic, lettuce, micro greens, okra, onions, peas, peppers, potatoes, rutabaga, sweet potatoes and tomatoes.
Events this week:
Alpharetta Farmers Market -- “Dog Days of Summer”
8 a.m. to 12:30 p.m. Aug. 14
There'll be contests and a parade for the dogs who visit the market, a children's dance contest, free hot dogs and a watermelon-eating contest.
The market is held in the parking lot next to City Hall in downtown Alpharetta.
For information: www.alpharettafarmersmarket.com
Morningside Farmers Market -- cooking demo
9:30 a.m. Aug. 14
Chef Robert Gerstenecker, Park 75 at the Four Seasons Hotel
For information: www.morningsidemarket.com
Other Georgia produce
Just coming in: Apples, pears and sweet potatoes.
At their peak: Bunch grapes, field peas, lima beans, muscadines, okra and pole beans.
Going out of season: Blueberries, cantaloupe, eggplant, peaches, squash and watermelons.
From local reports, the Georgia Fruit and Vegetable Growers’ Association
--------------------------------------------------
Shrimp and Southern Pea Salad
You can use any Southern pea in this recipe, but the cooking time will vary by variety and how mature the peas were when harvested.
Hands on: 20 minutes Total time: 40 minutes Serves: 4
1 pound fresh shelled Southern peas
1 teaspoon salt
1 pound large shrimp, peeled and deveined
4 teaspoons olive oil, divided
1 1/2 teaspoons cumin, divided
2 teaspoons fresh squeezed lemon juice
Pinch of red-pepper flakes
Salt and pepper
1/2 pound (about 4 cups) young arugula or spinach leaves
In a medium saucepan, add peas and salt and cover with cold water. Bring to a boil, then reduce heat, cover and cook until peas are fully tender, about 25 minutes.
While peas are cooking, toss shrimp with 2 teaspoons olive oil and 1 teaspoon cumin. Refrigerate until ready to cook.
When peas are tender, drain. In a medium bowl, toss peas with lemon juice, remaining olive oil, 1/2 teaspoon cumin and red-pepper flakes. Taste for seasoning. Add arugula or spinach leaves; toss to combine.
When ready to serve, heat grill pan or skillet over high heat. Add shrimp in a single layer and cook until shrimp are pink on one side, 2 to 3 minutes. Turn shrimp over, reduce heat and cook until shrimp are opaque, about 3 minutes more.
Stir shrimp into pea salad and serve.
Per serving: 246 calories (percent of calories from fat, 19), 30 grams protein, 19 grams carbohydrates, 6 grams fiber, 5 grams fat (1 gram saturated), 173 milligrams cholesterol, 718 milligrams sodium.
About the Author
The Latest
Featured
