[Ag-eq] Peas

[dogwood farm]

Growing up in Virginia and being here all my life, black eyed peas
were definitely a staple in my Dad's garden.  Dave's description of
earthy is spot on and if you stew them down, their texture is grainy
or mealy, just like the navy bean, although the navy bean can be a bit
more creamier.

We always have to have black eyed peas on New Years Day, but not with
hog jowls.  Cabbage or greens for paper money, sliced carrots for gold
coins and black eyed peas for copper pennies.

Our hoppin John has black eyed peas, rice and sausage and if my
husband has his way, there will be tomatoes in it as well.  Whether or
not that is how I started cooking the dish.

Susan
dogwoodfarm62 at gmail.com  in it

On 2/10/18, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
> Do any of you Southern charmers know about the wonderful world of peas?  I
> see all kinds in catalogs, not just the usual garden pea.  I suppose they
> are dried peas, more like beans.  I see cream or crowder peas, that "make a
> creamy pot licker sauce."  I see things like the Dixie white speckled
> butter
> pea.  Ain't that a fun name?  But what does one do with a butter pea?  Does
> anyone know?
>
>
>
> I've been looking at heirloom beans, which have great names.  Purple Queen,
> which has purple beans and purple-tinged leaves.  Mother Stallard's Bean.
> Turkey Craw bean.  Annie's Irish Creek bean.  Bird's egg bean.
> Disappointingly, Bird's Egg does not seem to be a really big bean, as I
> would have thought.
>
> Tracy, the bean hunter
>
>
>
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