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Post by cornhusker on Jun 25, 2023 19:10:36 GMT
The farmer who rent my land has me surrounded on 3 sides by field peas.
My question is, are they good to eat?
How do I know when they are ready to eat?
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Post by wildhorseluvr on Jun 25, 2023 19:43:09 GMT
The farmer who rent my land has me surrounded on 3 sides by field peas. My question is, are they good to eat? How do I know when they are ready to eat? I believe they can be eaten at various stages, from young to fully mature, when you would cook them like dried beans with a ham bone. Pretty sure cowpeas, purple hulled peas, blackeyed peas, etc. are either the same thing, or different varieties of similar peas. I would certainly look into trying them, maybe see if you could get a few samples from the farmer? I’ve eaten black eyed peas and liked them. Probably ought to add a few more packs to my pantry. |
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Post by cornhusker on Jun 25, 2023 21:56:30 GMT
The farmer who rent my land has me surrounded on 3 sides by field peas. My question is, are they good to eat? How do I know when they are ready to eat? I believe they can be eaten at various stages, from young to fully mature, when you would cook them like dried beans with a ham bone. Pretty sure cowpeas, purple hulled peas, blackeyed peas, etc. are either the same thing, or different varieties of similar peas. I would certainly look into trying them, maybe see if you could get a few samples from the farmer? I’ve eaten black eyed peas and liked them. Probably ought to add a few more packs to my pantry. I might walk out and grab a few just to see. It may be too early but I don't know |
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Post by woolybear on Jun 25, 2023 22:12:26 GMT
I've planted a small row of pink eye purple hull peas the last few years. I picked them once the hull were totally purple. They were still nice and soft and plump. The peas cooked up pretty fast without needing soaking. The rest of the crop I left mature until the hulls were dried. Those I picked and shelled and used just like dry peas. Would soak them and do a slow cook until they were tender.
This year I have a couple of plants of crowder/garbanzo peas growing. From what I've read on the internet (if it's on the internet it has to be true) those can be picked while the hull is still green, shelled and eaten that way or let them dry on the vine and treat the same as a dried bean. I'm curious how these will turn out. One thing I did see on a youtube about garbanzo is they suffer from very little pest problems. The plants make a type of acid that repels the insects, but can also "burn" tiny holes into your pants. The video didn't say much about if the acid affects a persons skin.
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Post by Jolly on Jun 25, 2023 22:31:09 GMT
We don't dry field peas. I don't know exactly what y'all would call mature, but we pick purple hulls as the hull turns purple or is even got some purple on it, as long as the pea is filled out. Of course, not all peas turn a distinctive color when ready to pick. Something like a Dixie Lee just gets full (you can feel it) and the hull turns just a tad paler. Purple hulls  Black eyed peas  |
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Post by Jolly on Jun 25, 2023 22:33:27 GMT
Dixie lee  Iron clay (although I admit, we grow them for deer, because they'll grow back after browsing. I've never seen them make peas!  )  |
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Post by Jolly on Jun 25, 2023 22:41:13 GMT
Regardless, we do both freeze and jar peas. I've already picked about 3 bushel and I'll pick tomorrow. Hard to beat peas, cornbread and some bread-n-butter pickles. Cooking purple hull peas: www.gritsandpinecones.com/purple-hull-peas/Although I admit, we use tasso if I've got some, or even just some bacon or bacon grease for seasoning. |
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Post by daw on Jun 26, 2023 2:03:49 GMT
One picture is purple hulls ... delicious
Some might be crowders
They are staple in the south.
Smart man.
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Post by wildhorseluvr on Jun 26, 2023 10:51:13 GMT
Although I admit, we use tasso if I've got some, or even just some bacon or bacon grease for seasoning. Well, that was a new word to me, had to look it up! I’m finding all this info interesting. Other than split pea soup, bean and ham soup or on rare occasions, baked beans, we never had any sort of dried peas/beans, etc.growing up. When I went through some tough times earlier in life, I learned to cook beans, peas, lentils, rice (my mom hates rice so never served it). Not especially fond of lentils…too much of an “earthy” taste…but enjoy beans/rice and some pea dishes. The way grocery prices keep increasing, they’ll be used more frequently in the future. |
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Post by Jolly on Jun 26, 2023 15:06:45 GMT
A staple in many poor Southern homes was supper out of the garden, often peas and cornbread. Maybe with fresh sliced tomatoes and cucumbers. You'd think that would be nutrionally bad, but it's not horrible. A good many carbs, but there's a lot of protein, folic acid and fiber in the peas. And as a side benefit, the cows would eat the pea hulls. My dad liked butterbeans, so that was often the main part of supper at my house. The only kind of butterbeans we knew about were the speckled variety.  Sure couldn't feed those hulls to the hogs or cows, though! |
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Post by farmrbrown on Jun 26, 2023 20:17:53 GMT
The farmer who rent my land has me surrounded on 3 sides by field peas. My question is, are they good to eat? How do I know when they are ready to eat? Answer to the 1st question......Is a 500 lb. bull frog fat? (Next they'll ask me if it's ok to serve'em with gravy and cornbread) LMAO www.gritsandpinecones.com/easy-peasy-southern-field-peas-recipe/ |
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