Have you tried ...? Purple hull peas
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, September 06, 2012
9/18/12 at 10:54 AM
Black-eyed peas may be more common, but fans of purple hull peas say they have a better taste.
Purple hull peas are members of the "cow pea" or "Southern pea" family, just like black-eyed peas and crowder peas.
Vernon Conrad of Conrad Farms in Bixby said he tries to have a field of purple hull peas or crowder peas growing throughout the summer.
A field of the purple hull peas are growing now, and Conrad expects to be harvesting them in a little over a week.
"You pick them in the green stage, not dry," Conrad said.
Purple hull peas are considered a good source of protein and one of the best sources of dietary fiber. They are also high in folate, a form of vitamin B.
Farmers markets in the area have the peas available, and they are also sold frozen and canned.
PURPLE HULL PEAS AND SAUSAGE
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
4 cups fresh purple hull peas
1 quart chicken broth
12 to 16 ounces spicy andouille-style sausage or similar spicy smoked sausage
Salt and pepper, to taste
1. In a medium skillet, sauté the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer for 30 minutes.
2. Meanwhile, slice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender. Uncover and simmer briskly for about 5 minutes to reduce slightly. Add salt and pepper, as needed. Serve with cornbread.
- Adapted from about.com/southernfood
PURPLE HULL PEA SALAD
2 cups fresh shelled purple hull peas
4 cups chicken stock or vegetable stock
1 small ham hock, optional
1 clove garlic, minced
1/4 cup balsamic vinegar
Pinch of sugar
1 tablespoon Dijon-style mustard
Freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 teaspoon salt or to taste
6 lettuce leaves for garnish
2 large ripe tomatoes, sliced
1 sweet onion, thinly sliced
4 tablespoons fresh basil, thinly sliced (chiffonade)
1. Put peas, stock and ham hock in large saucepan or Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes or until peas are barely tender. Do not overcook; peas should still be al dente.
2. Let peas cool in stock. When cool, drain peas in colander and refrigerate until ready to assemble salad.
3. While peas are cooling, make dressing by mixing garlic, vinegar, sugar, mustard and pepper in deep glass bowl. Whisk in olive oil. Pour over drained peas and toss to combine. Add salt to taste.
4. Place lettuce leaf in center of each salad plate and arrange 2 or 3 tomato slices on the side. Using slotted spoon, remove peas from bowl and place equal amount on each plate, centering peas on lettuce leaf. Scatter onion slices over salad. Scatter basil strips over salad. Serve with freshly ground pepper to taste.
- Recipe adapted from purplehull.com, featuring the Purple Hull Pea Festival
Have you tried ...
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Nicole Marshall Middleton 918-581-8459