|clockwise from top left - lady cream, field,|
purple hull, crowder
~ Field varieties are normally of the Iron or Clay types with clay peas growing well on clay soils and iron peas growing well on red soils. Robust, these vine type plants usually with smaller seeds produce a dark liquid when cooked. There are various heirlooms available.
~ Crowders have a squarish shape, a result of their being densely packed inside the hull (hence the name); brown crowders have a deep, earthy starchy flavor, are the most prevalent in the south and normally cook up dark. Varieties include 'Carolina,' 'Colossus 80' and ‘Hercules’
Now for my favorite way in cooking field peas. Enjoy!
3 strips of bacon, chopped
1 medium onion, diced
1 garlic clove, minced
3 to 4 cups of fresh shelled peas, washed
4 cups of water
1/4 cup chopped parsley
1 bay leaf
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper