Southern peas (Vigna unguiculata), also known as cowpeas, black-eyed, cream peas or crowder peas, are a group of vegetables that are part of the bean family. They were first cultivated in India and Africa and were a staple of ancient Greek and Roman diet. Crowder peas grow squashed together in their pods and are starchy, have a robust flavor and are generally easy to shell.  Cream peas are pale green, small, tender, and milder. Black-eyed peas have a dark eye with a flavor somewhere in between. There are literally hundreds of varieties of Southern peas. Varieties that do well in this area are whippoorwill, colossus, zipper cream, white acre, and pinkeye purple hull.

Southern peas are a great summer vegetable, thriving in hot weather and well-adapted to drier conditions. They grow well in sandy soil and most varieties of Southern peas have nitrogen-fixing symbiotic (mutually beneficial) bacteria growing on their roots making them a good soil building crop. The bacteria “fix “nitrogen, i.e., they make it more available for the plant to use. In return, the plant supplies the bacteria with sugars and other organic compounds.

planting

Plant peas after all danger of frost is past in full sun and well-drained soil. Avoid heavy, or wet soil. Southern peas can be planted throughout the summer, making them an ideal cover crop to plant as other plants come out of your garden. Plant southern peas in full sun, with four to six seeds per foot of row about three-quarters of an inch deep with rows three and a half feet apart.

Southern peas are frost-sensitive, and they are more susceptible to diseases if planted in cold wet soil. Fertilize sparingly with two to three pounds of 5-10-10 fertilizer per 100 feet of row. Avoid over-application of nitrogen as too much leads to growth of stems and leaves and fewer pods. Control weeds early in the season. Southern peas are self-pollinating, i.e., flowers are pollinated by pollen from the same flower or from another flower on the same plant. Insects as well as wind move the pollen to the flowers. Irrigation is normally not necessary as southern peas are renowned for their ability to grow and produce under dry conditions.

Several insect pests will feed on southern peas with the worst being the cowpea curculio which is a small, black weevil which chews into developing pods and lays eggs on seeds. You will see small holes and shallow furrows in pea pods. Curculios are hard to control but crop rotation reduces the chance of curculio infestation.  Aphids, stink bugs and leaf-footed bugs can also affect southern peas. Integrated pest management as well as planting herbs and wildflowers that attract these insects can help control these problems.

Southern peas suffer from few serious diseases although Fusarium wilt may cause yellowing, low yields, and plant death. Cop rotation and planting in warm soil reduces the risk of disease.

Southern peas can take from 65 to 125 days to produce. Pick the peas when they are well filled-out, so they will be easier to shell. While the peas are being produced, it may be necessary to pick them every day or two, so the peas are easy to shell but not dried out. Keeping the mature pods picked will help the plants rebloom and set another smaller crop of peas. Shell the peas within a couple of days of picking, as peas will spoil quickly if left in a bucket. At the end of the growing cycle, till the stems, leaves, and leftover pods under to improve the soil.

A true Southern delicacy, Southern peas are served a variety of ways and on various occasions! Southern peas are not only a symbol of prosperity on New Years, but they are good for us and provide lots of vitamins and nutrients. They are also a major source of dietary fiber, an excellent source of Vitamin C and a good source of potassium, niacin (B3), folate and beta carotene (which the body converts to Vitamin A).  They are also good for weight management since they help you feel full and provide you with higher levels of energy. A half-cup of black-eyed peas (cooked) contains the following:  calories: 99, protein: 7 grams, fat: 0 grams, carbohydrates: 18 grams, fiber: 6 grams, and sugar: 3 grams.

You should look for medium-even sized pea pods with smaller, firm peas that are full and not bulging. The smaller peas are generally sweeter, and the pods may stay sweet for up to three weeks if stored properly. Larger pods may yield more but they usually turn starchy a few days after picking. You want to avoid dried out pods which indicate older peas that have been picked and left out longer.

You can store pea pods in the refrigerator for about a week. To store in refrigerate do not wash the pea pods, store unwashed pea pods in a plastic bag that allows some air circulation, use as soon as possible or within a week. Do not shell the peas until you are ready to use. Peas can be prepared ahead of time, but you MUST quickly balance them to stop the conversion to starch. To freeze: select pods when seeds are tender and well-filled. Wash pods. Shell and discard over-mature and immature seeds and those injured by insects. Wash shelled peas. Water blanch 2 minutes. Cool promptly, drain off excess moisture and package in airtight freezer containers or bags, leaving 1/2-inch headspace. Seal and freeze.

Remove the stem end of the pod, peel the stringy fiber from the stem to open the pod and pop out the peas. You may need to run your thumb along the interior wall of the shell to detach the peas. Be sure to shell peas just before cooking and wash the peas before eating or using. Fresh peas can be frozen or canned to use later. Refer to the National Center for Home Food Preservation for more information.

Peas can be boiled, steamed, or microwaved. Keep in mind if you cook fresh field peas, they do not need to be soaked but dried peas, will need to be soaked before cooking, 

Snaps are immature pods, and many cooks like to add them when cooking. Do not substitute or get confused between green round English peas and Southern peas. They are not related and taste completely different with a different texture. Peas should be shelled and washed right before you cook them to assure freshness. After you have washed your peas place them in a large pot and cover them with 4 inches of water or chicken stock. Simmer, covered for about 1 hour. After the peas have cooked for 45 minutes check them to see if they are tender or you need to add more water or broth. Keep covered while cooking to retain moister. Remove from heat when peas have completed cooking and keep covered until you serve.

The main four Southern peas you will be cooking are:  Zipper, lady/cream, purple hull and crowder peas.

1.    Zipper Peas are small and vary in color from pale yellow to light brown. They are known for their mild flavor and creamy texture. These are easy to shell too because the string on the pod acts like a zipper, hence the name.

2.    Lady or Cream Peas are sweet and tender. Lady peas remain creamy white or light green even after they have been cooked. And unlike other field peas, lady peas (also called Lady Cream peas) produce a clear, not cloudy, potlikker. True to their name, lady peas are said to have a more delicate flavor. 

3.    Purple Hull Peas These pale peas with purple eyes (also called pink-eyed peas) grow in colorful green-and-purple pods. They darken to a light green when cooked. Purple hull peas are a creamier and milder-tasting alternative to the usual black-eyed peas.

4.    Crowder Peas They got their name based on how they grow: tightly packed inside their pods. There are many different types of crowders but all of them become plump and creamy when cooked. Crowders are hearty but creamy and slightly sweet.

Southern peas pair perfectly with most entrées and are a staple in southern cooking. Here are a few items that pair best with southern peas: cornbread, tomatoes, sweet or green onions, creamed corn, homemade hoecakes, collard greens, turnip roots or greens, mashed potatoes, all pork, fried chicken, barbecue, biscuits, asparagus, avocado, bell peppers, Bok choy, broccoli, carrots, cauliflower, chili, fennel, garlic, ginger, kale, leeks, radish, shallot, spinach, sweet potatoes, thyme, rosemary, parsley, paprika, mint, dill, coriander and basil.  My favorite pairing is hot homemade cornbread, slice of sweet onion and tomato with hog jowl, mashed potatoes, and turnip greens. The perfect meal if you are looking for comfort food!