Cream Peas
Estimated Inventory, lb : 0
Description/Taste
Cream peas are a vegetable that grows on bushy plants that can reach almost 1 meter in height. The pods develop at the top of the plant and are harvested when they are 15 to 20 centimeters long. The outer green skin of the raw pods is smooth, firm, and slightly glossy. Inside the thin green pods are 12 to 14 medium, creamy-white peas with a firm and somewhat crisp texture. Cream peas are slightly flattened and oval, resembling beans more than peas. They have a fresh, mildly grassy, and slightly earthy aroma, similar to other fresh legumes and vegetables. Cream peas offer a mild, sweet, and nutty flavor with a soft, creamy texture when cooked.
Seasons/Availability
Cream peas are typically harvested in the late summer and are available through the fall.
Current Facts
Cream peas, a variety of Vigna unguiculata, belong to the Fabaceae family. They are known under various names such as Conch peas, Lady Cream peas, Zipper Cream peas, and Cowpeas. As a type of Southern pea, they are related to other members like black-eyed peas, crowder peas, field peas, purple hull peas, Mississippi Cream, White Acre, and Floricream. An old Southern heirloom dating back to the early 1800s, Cream peas have been a staple in the diets and gardens of many generations. As one of the first varieties to be commercially available, they quickly rose to prominence across the Southern United States. Their name reflects their small size and delicate flavor, conjuring images of elegance and refinement in their native region.
Nutritional Value
Cream peas are a good source of plant-based protein, making them particularly valuable in vegetarian and vegan diets. They are also rich in dietary fiber, which promotes digestive health and contributes to a sustained feeling of fullness. These peas provide essential amino acids, including lysine, which is crucial for calcium absorption and collagen production, supporting bone and skin health. Another important amino acid found in Cream peas is tryptophan, a precursor to serotonin—a neurotransmitter that regulates mood and influences sleep. Cream peas are a good source of several B vitamins: B1 (thiamine), which is vital for energy production and brain function; B2 (riboflavin), which helps maintain healthy blood cells and boosts energy levels; and B3 (niacin), which supports metabolism and overall cell health.
Applications
Cream peas are not typically eaten raw and are instead boiled, stewed, sautéed, or pureed. Popular in the Southern United States, they are often cooked with salt, pepper, and sliced salted pork. Cream peas can substitute for green beans or shelled peas in recipes. They can be slow-simmered with aromatics, mixed into fresh summer veggie salads, or added to vegetable soups and gumbos. A traditional Southern dish, Hoppin' John, combines cream peas with rice, onions, and bacon or ham and is often eaten on New Year's Day. Cream peas can be stir-fried with vegetables and herbs, pureed into a smooth dip or spread, or used in a three-bean salad. They pair well with meats such as bacon, andouille sausage, tasso, or ham hock, and with ingredients like bell peppers, tomatoes, okra, collard greens, rice, cornbread, biscuits, seafood, lemon, lime, crumbled feta, goat cheese, or sharp cheddar. Herbs like thyme, parsley, and cilantro, as well as spices like black pepper, cumin, and paprika, complement their flavor. When cooked, Cream peas release a clear broth that is flavorful on its own and creates a rich, hearty pot liquor. Blanched Cream peas can be frozen for up to 8 months, while fresh Cream peas will keep for up to two weeks in the refrigerator if still in the pod. Dried, shelled peas can be stored for up to a year in a cool, dry place.
Ethnic/Cultural Info
Cream peas likely originated from African agricultural practices and were brought to the Americas by enslaved Africans in the 1600s. They quickly integrated into Southern U.S. agriculture, thriving in the warm, humid climate and becoming a staple in local diets through farming techniques that emphasized sustainability and diversity. Cream peas are also known as "cowpeas," a term that originated during colonial times in America when these peas were primarily used as animal feed. The English named them "cowpeas" because they were commonly used to feed livestock, although they were also a crucial source of nutrition for enslaved people. During times of war and scarcity, the high protein and fiber content of Cream peas made them a vital subsistence food for humans, not just livestock, underscoring their significant role in supporting human diets through challenging periods.
Geography/History
Cream peas are native to the southern United States, Africa, and parts of Asia, thriving in hot and dry climates. They are typically cultivated in commercial farms and home gardens rather than in natural wild environments. These peas were brought to America via the Caribbean islands on trade ships transporting enslaved people and goods from Africa in the 17th century, with their first recorded use in Jamaica in 1675. Today, Cream peas are most common in the southern United States, from North Carolina to Texas, and are frequently found at roadside stands and farmers' markets in these regions. Some grocery stores, particularly those emphasizing local produce, may carry fresh Cream peas during their growing season. They are also a popular choice for home gardeners due to their adaptability and relatively easy growing process.
