Blue Goose Field Pea
Dense yet creamy Southern-style heirloom pea, grown on the West Coast. You may be surprised at how different it is from its famous cousin, the Black Eyed Pea!
We often get requests from customers for this or that "field pea," "crowder pea," or "Southern pea" that they remember fondly from childhood. From what we can gather, these small legumes (including Black Eyed Peas) all fall into the family of cowpeas. We fell in love instantly with this speckled heirloom and are excited to offer it to you.
From the Rancho Gordo Kitchen
Enjoy with bacon or a smoked ham hock, or go vegan with aromatics and hearty greens.
Check peas for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add peas and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 45 to 90 minutes. Salt when the peas start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Black Eyed Peas
Country of origin