This year, I have not been able to get any peas from back home, but I stumbled across crowder peas at the farm market yesterday. Crowder peas cook up similar to the peas I usually put up but they are a little larger in size and are tighter together in the pod which means they have dips and dimples.
I bought a bushel basket of crowder peas and spent yesterday evening shelling them, and this morning was spent blanching them and readying them for the freezer. Now when the few quarts of field peas we have left from last year run out, we will have yummy crowder peas in the freezer to take their place.
My favorite way to cook field peas is to place them in a pot, cover them with water, and add a little bacon grease or olive oil to the pot. I bring them to a boil and then reduce them to a simmer, allowing them to simmer uncovered until they are tender and creamy but not falling apart (anywhere from 30-45 minutes). Then I season them with salt and pepper and simmer them a few more minutes. You can also get fancy with a chunk of country ham, a ham hock or small ham bone, or other meat seasoning of choice. The simpler the better for me though. Served with crunchy fried cornbread to dunk or spooned over cornbread or rice (with maybe a sliced tomato on the side), they are a meal all their own.
Freezing Crowder Peas (or other field peas)- makes approx. 7 quarts
1 bushel field peas in the shell (30 pounds)
freezer container or bags (quart size or other size of choice)
Remove the peas from the shells, discards shells, and wash peas thoroughly. Bring a large pot of water to a boil. Place peas into boiling water in several batches. Blanch each batch for 2 minutes. Remove peas from boiling water and place in an ice bath until cool. Drain peas to remove excess liquid. Fill quart bags or containers, leaving 1/2 inch headspace. Place containers in the freezer.