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|Music City Missy||
Crowder, cow peas, or cream peas.....
Joined: Dec 9, 2005
Posted to Thread #11506 at 2:38 pm on Jul 27, 2008
my opinion is they are starchier hence the name cream peas. I just put some up the other day myself.
Typically you want the greener pods as they start to turn yellowish/whitish as they get too mature for cooking fresh (I am basing this on the varieties my family raised, who knows what is out there now since everything seems to come in so many colors). Make sure the pods are moist & supple, not dry and they don't pop open too easily. Those are signs of ones that are overgrown. They are fine but you would typically dry those and store them and cook like any other dried beans. They will always be crowded in the shell hence the name crowder peas. Should have little to now eye. Youshould feel moisture as you glide your finger along the inside when shelling.
The way I cook them is just rinse and pick through them well. Put in a pot large enough to have twice as much water as beans. Add a piece or two of salt pork (or bacon, or ham hock). Simmer slowly for a couple of hours. Don't salt until near the end. Actually, after they start to soften, I add a Knorr chicken bouillion cube to all my fresh beans. My grandmother always put a huge chunk of oleo but I use butter. That's pretty much it - just keep adding water so that you have a good bit of pot liquer to serve with some cornbread.
Use leftover beans to make a cold pea salad and pea cakes or fritters.
Other messages in this thread:
- 11506. Anybody have Gretchen's rub for her pulled pork? I am finally going to make it... - Music City Missy - 10:46am on 07/27/08 (16)
- I found this on epi, perhaps this is it.... - Marsha tbay - 11:07am on 07/27/08
- The brown sugar is a very important ingredient in meat rubs - Kendall - 1:33pm on 07/27/08
- I know she sometimes does just brown sugar and black pepper. I made it this week and used - CynUpstateNY - 11:21am on 07/27/08
- I saved her recipe at the time, here is what I have as Gretchen's rub... - Curious1 - 11:37am on 07/27/08
- Thanks everyone - have it going now along with my 1st attempt at Nashville HOT chicken [NT] - Music City Missy - 12:04pm on 07/27/08
- Missy, I bought zipper peas yesterday at a veggie stand. Are they the same as - Curious1 - 1:26pm on 07/27/08
- Questions for any Southern familiar with zipper peas. [NT] - Curious1 - 1:27pm on 07/27/08
- Crowder, cow peas, or cream peas..... - Music City Missy - 2:38pm on 07/27/08
- Exactly what I wanted to know, Thanks so much! Some of these are over ripe, but most aren't. [NT] - Curious1 - 2:52pm on 07/27/08
- PS - 1 cup doesn't sound right, I think the quart is closer to being correct. [NT] - Music City Missy - 2:39pm on 07/27/08
- Curiou1 when I get fresh lady cream peas which are more delicate than crowder.. - MarkinHouston - 7:24pm on 07/27/08
- I thought about making a salad, thanks for the recipe. I sliced tomatoes, onions. & made cornbread. [NT] - Curious1 - 9:01am on 07/28/08
- Charley, your mail box is full. [NT] - Curious1 - 3:02pm on 07/27/08