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Saving Cherished Slow Foods, One Product
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Southern Field Peas
Vigna unguiculata
The term ‘Southern Field Peas’ refers to hundreds of different varieties of peas that are subdivided into four main groups: field peas, Crowder peas, cream peas and black-eyed peas. Originally brought to the US from the Niger River basin of West Africa, Field peas have been in the New World since colonial times. Once on US soil, there was an emergence of different pea strains from the localized seed saving traditions among families. A few examples of these different strains are the Calico Crowder, the Pink Eye Purple Hull (a cream colored seeds with maroon eyes), the Mississippi Silver Hull, the Rouge et Noir (Cajun origins) and the Washday (a misty-yellow soup bean that was named for its speedy cooking process, which came in handy on busy washdays). Cowpeas, or Southern Field peas, are known in the northern US plainly as beans.
Field peas became a staple food among poor residents in the deep American south, as they are drought tolerant and easily adaptable to varying types of soils. The beans are eaten both as fresh shelled beans and dried, on the vine, for winter eating. Each variety offers a distinctive taste and color.
Producer
Heirloom Nursery
www.heirloomnursery.com
Seed Sources
Victory Seeds
www.victoryseeds.com
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