No, not the band.

April 2, 2009 6:59 PM

Vegetable gardener living in SoCal (zone 9) wants to try growing black-eyed peas (cowpeas) in big raised beds in the backyard this summer. Problem: being Yankee-born and raised, I have never grown, eaten, nor even seen black-eyed peas before, on the vine or off. Suggestions for backyard-worthy varieties, gardening tips, companion planting possibilities, and authentic recipes desired.
posted by Asparagirl to home & garden (12 comments total)

I would choose a variety from Native Seeds/SEARCH. You can find a listing of their black-eyed pea varieties here. They're located in Tucson. I also might call (520.622.5561) to get a recommendation about which variety is best for your climate and which is the least fussy.

Beans tend to sprawl and climb, although I have no experience growing black-eyed peas. Be sure that you have something for them to climb on. (Tomato cages will work.)

Good luck!
posted by purpleclover at 8:58 PM on April 2

Here's a weird idea... If you have never seen black or even eaten black eyed peas, try growing something you like to eat?

Here's an idea: If you don't have the answer to the question, don't bother typing?

Asparagirl, there's actually a variety called the California blackeyed pea that, not surprisingly, does pretty well in CA. Your local nursery should carry the seeds. It's a bush-type bean, so it won't get taller than 3 feet. Follow spacing instructions on the package. Bush beans take up more space than pole beans.

If you can't find California blackeyes, look for seeds labeled Cowpeas. They're usually very similar, if not the same.

Plant once the soil is warmed -- which should be anytime between now and the end of the month.

Your biggest problem in raised beds will be moisture. Beans don't need constant wet soil, but don't let them dry out too much.

Another thing to consider (or to learn, if you really have zero knowledge): You generally come across blackeyed peas in their dried form -- even in the South. It takes a hell of a lot of bean plants to produce one pound of dried beans -- the quantity you'd buy in a store. You'll be wanting to pick your beans when the pods are full (i.e., there are beans in them), but before the pods dry. The beans will be fresh, not like what you'd buy dried. This is good -- they're better that way, anyway. The more fresh pods you pick, the more pods the plants will produce.

Fresh beans don't take nearly as long to cook as dried beans, and the texture will be less grainy.

Don't bank on having dried beans to store. In raised beds, you simply won't be able to grow enough plants for that.

As for recipes -- whole 'nother question!
posted by mudpuppie at 10:08 PM on April 2 [1 favorite]

I tend to reserve my prime growing space for items that are expensive to buy in stores, which rules out beans which can be had for cheap dried so I can't help you with growing advice.

However, I do love black eyed peas in Portuguese soup. It's a fun recipe because you can adjust the ingredients to whatever is ripe in your garden.

Psst, grow kale!
posted by jamaro at 10:12 PM on April 2

Hoppin John (scroll down) - this is a vegetarian version from Sundays at Moosewood Restaurant. I've cooked it dozens of times and my family never tire of it.
posted by tellurian at 10:23 PM on April 2

Here's a weird idea... If you have never seen black or even eaten black eyed peas, try growing something you like to eat?

Oh, poo; that's no fun at all. I mean, I grow my favorites and old standbys every year too. But I also like growing brand new things every season, species and varieties that I think will be more interesting and better suited to my climate than the generic American vegetable repertoire I regularly buy and eat. For example, also new to my garden this year are Chinese Red Noodle Beans, Zucchino Rampicante (Trombocino summer squash), and Mexican sour gherkin cucumbers. If they don't work out, there's always a local food bank to take the excess.

Asparagirl, there's actually a variety called the California blackeyed pea that, not surprisingly, does pretty well in CA. Your local nursery should carry the seeds. It's a bush-type bean, so it won't get taller than 3 feet.

I bought a packet of these from Baker Creek. Looks like they're first on the list to try!

Psst, grow kale!

Probably too late to start that now; must wait until fall. Oops.
posted by Asparagirl at 11:12 PM on April 2

purpleclover, that is a fantastic seed catalog! Thanks!
posted by Asparagirl at 11:15 PM on April 2

I like this planting guide. Great seed catalogue too, even though I don't see black-eyed peas there. Also - have you considered pak choi / bok choy? Or even tatsoi? That would take care of some of the kale regret....
posted by barnone at 12:36 AM on April 3

Here (Georgia), we have frozen fresh blackeyed peas in the freezer section of the stores. Cooked beans freeze fine in their cooking liquid, which is a faster way to preserve the potential excess than drying them. Then you have them ready to go for New Year's Day!

Have fun with the Chinese red beans and the tromboncino! My CSA farmer was overrun with the beans last year; I still have about a gallon of them blanched and in the freezer. I've grown tromboncino in the past and recall it as needing a lot of direction in terms of staying where it was wanted, but wow it was productive.
posted by catlet at 4:45 AM on April 3

Looks like you've got the planting down, here's a recipe. And by recipe, I mean "here are the verbal instructions that have been handed down in my family for about four generations now."

First you have to render some bacon. It's best to slice it up into smaller, bite-sized pieces first. Use as much or as little as you want. Chop up a onion and put it in the pan after the bacon has released some of its fat. When the bacon pieces are nice and crisp and the onion is soft but not brown, add the shelled peas. Add water, not quite enough to cover the beans, and a good helping of salt and pepper. Cook until most of the water is gone. You may need to salt again before serving. If you've used enough bacon, this will be delicious on its own.
posted by cooker girl at 6:50 AM on April 3

When I've grown them, I harvested and shelled them as they ripened, then froze the produce until I had enough for a good-sized batch. They really are much better than the dried ones, and I love the dried ones, so that's saying a lot.

Instead of bacon, we use good ol' smoked ham hocks or salt pork in ours. Very simple prep--put the beans and enough water to cover in a pot, add pork products, bring to boil, then let simmer an hour or so. At the table, we add salt and pepper and a little hot sauce, and that's it--no onions. I like mine soupy.
posted by MrMoonPie at 7:16 AM on April 3

Seconding the ham hocks or salt pork suggestion as well. Bacon is probably fine, but I prefer the smoked flavors as well as the broth that comes from cooking meat and bone as well and that's the only way I've had them (if not ham hocks, smoked pork neck bones are also great). No onions as MrMoonPie says, but in my household we added okra when making our black eyed peas.
posted by kkokkodalk at 7:58 AM on April 3

Frank Stitt's Lady Pea succotash would work well with fresh black-eyed peas (I usually make it with whatever fresh peas are available at the farmer's market). Also, if you're looking to grow peas, see if you can get lady peas. They're smaller and have a more delicate flavor than black-eyed peas, but are nearly impossible to find commercially.
posted by fogovonslack at 10:37 AM on April 3