Welcome to the start of the Summer/Fall CSA! Our first pick-up was a good one and we got our first bag of yummy crowder peas.
Joe sent out an email this week with some helpful tips on shelling crowder peas along with a simple recipe. In case you missed it here’s what he said:
To shell peas, simply pull the vein out that runs down the length of the pea pod and use your thumbs to open the pod. I usually do this over a bowl so that the peas don’t roll everywhere. …They are so delicious. We just boil them in a little broth or seasoned water, along with diced onion or mild elephant garlic, for four or so minutes.
Joe also demonstrated to me how you can eat the crowder peas without cooking them, straight out of the shell! I had never thought to eat the peas uncooked and was surprised at how good they tasted. They almost taste like a peanut, and I have been including the uncooked crowder peas in my lunch time salads! Delicious!
And if you want more information on shelling peas, check out this post from last year: Shelling Cowpeas
Before I go I’ll leave ya’ll with some crowder pea blog posts from other bloggers:
This blog post from A Veggie Venture has some great insight about shelling peas: Fresh Crowder Peas (Black-eyed Peas).
Lastly, here’s a recipe for traditional southern style crowder peas from Home Cooking Kitchen: Garden Fresh Crowder Peas.
Share your recipes for crowder peas in the comments section below, we’d love to see them!
And check back soon because I’ll be sharing a recipe from Joe for muscadine pie!