Tag Archives: cowpeas

First pick-up of Summer/Fall Session‏

Hey ya’ll!

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!

Shelling Cowpeas

Hey guys,

CSA member, Adelle Frank, has asked for tips on shelling cowpeas. I haven’t shelled peas since I was a little girl, and the only reason I did was because my grandma wanted the company and the extra hands to help shell. Shelling peas takes time and I’m not sure there is a fast way to go about it.

Here are my tips, which are the same tips Grandma gave me back in the day:

The cowpea has two seams: one is darker than the other.

Find the darker seam and on that side of the pod crack the tip of the cowpea open. This will start to unzip the pod, and if you’re lucky you can actually pull a string from the seam that will unzip the pod all the way down.

If not take your  fingers and open up the pod along the seam, which at this point will open easily. Then run your finger along the inside of the pod to loosen up the peas inside.

This method of shelling does take some time, however for shelling peas I do find it to be pretty fast. (Are there other ways to shell peas?)

Along with the photographs, here’s a video I made to illustrate how I shell peas:

Also, Clotilde Dusoulier, author of blog Chocolate & Zucchini, wrote a great blog post on shelling peas. Her method is similar to mine, except she’s better at explaining it than I am. Here’s a link: On Fresh Peas, and How to Shell Them.

I hope this helps! Please, make sure to leave a comment with any tips you might have.

Also, thanks to Susan for sharing this recipe for: Grilled Eggplant. She mentioned that if you don’t have goat cheese substitute it out for sour cream. Sounds mouthwateringly good!

Side note: Be sure to check out Adelle’s blog here: Adelle Frank.  🙂

Thanks guys!