Friday, July 17, 2015

Seed to Table Series-Black-Eyed Peas

Welcome to our Summer Series,
Seed to Table.
Every Friday, we'll explore a different crop
that you can grow in your own garden.
Whether you're in mid-harvest, already looking ahead to your fall garden,
 or just thinking about growing your own,
we hope this series inspires you.
We'll begin with planting from seed or seedling,
and end up with a scratch recipe.


 No matter what you call them,
black-eyed peas, crowder peas, 
or cow peas, they all spell delicious.

Cow peas are high in fiber,
Vitamins B and K, and rich in potassium.
A great option for vegetarians,
this powerhouse adds protein to meat-free diets.

At Faye and Lynn's container farm,
these beauties do well in sun or shade.
We plant 'em about an inch apart on both sides of the pot.
They're quick to germinate, 
so the climbing twine is ready to go.

Within 6 to 8 weeks, flowers will form,
and you know you're on your way to something good.

These creepers reach upwards of eight feet tall,
and enjoy a bit of support on their way to the sky.

The pods form all over the vines.
Sometimes there are so many you can't count them all.

They start off thin and straight with a purplish end.

As the beans grow inside the pods,
they fill out until they are bulging.
When they look nice and plump, 
they're ready to be harvested.
If you are growing them to use dried,
you can leave them on the vine.
They will dry all on their own.

We enjoy picking them green and eating them raw.
They have a delicate but nutty essence,
with just a hint of sugar snap pea flavor.

Perfect for munching, 
or added to a salad or sandwich,
these fresh legumes are a real treat.
If you've only eaten them dried,
I strongly encourage you to give 'em a go.

Another way they are simply delightful 
to eat is by sprouting them.
It's so easy and adds yet another dimension 
to this versatile and nutritious food source.

 Cow Pea Shoots

1/2 C of raw black-eyed peas
quart jar
rubber band or canning ring
screen or paper towel 

1.  Place peas in clean jar and fill halfway with water.
Place in a semi-dark spot.
Let soak for 24 hours.
2.  Drain peas and add new water.  Drain.
3.  Rinse peas twice daily, drain, and leave on counter top.
4.  Within a few days, tails should be seen on peas.
They can be eaten any time after tails are as long as the pea.

Seed to Table Series

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