White Acre Peas
Estimated Inventory, lb : 0
Description/Taste
White Acre peas are an heirloom field pea. They grow on short, compact plants that can reach up to 1 meter high. They feature green, elliptical-shaped leaflets that sprout at the base, giving way for the pea pods to emerge from the top of the plant. White Acre peas have long, green pods that can grow about 17 centimeters long. Their shiny outer texture is sometimes spotted with brown specks, reflecting the plant's wear and tear. Inside these pods are small peas that transition from a pale green color to a creamy white tone as they mature. Their shape varies from somewhat kidney-shaped to squared-oval, a shift caused by crowding in the pod. White Acre peas have a fresh, green scent and a mildly earthy yet creamy flavor.
Seasons/Availability
White Acre peas are harvested in the summer to early fall.
Current Facts
White Acre peas are botanically known as Vigna unguiculata and belong to the Fabaceae family. Despite their classification as a Southern pea, they are not native to the American South but have gained regional popularity there. Originating from West Africa, the cowpea—the ancestor of all Southern peas—was introduced to Central and North America from the 17th to the early 19th century. Brought to the American South by enslaved individuals during the international slave trade, it has since become a staple of Southern culinary culture. This group also includes popular varieties like black-eyed peas, cream peas, purple-hulled peas, and crowder peas, which are all legumes, not true peas. Compared to black-eyed peas, White Acre peas are smaller, less earthy, and have a more delicate flavor.
Nutritional Value
White Acre peas contain fiber, a nutrient that aids in digestion and helps control blood sugar and cholesterol levels. They’re also a good source of iron, which helps transport oxygen throughout the body and is important for healthy cells, skin, hair, and nails. White Acre peas provide protein, which is important for building up muscles and providing the body with energy. Southern peas like the White Acre variety contain amino acids tryptophan and lysine, which are essential to the human diet. Lysine helps the body absorb calcium and produce collagen, while tryptophan is converted to serotonin that helps mood-regulation and sleep. White Acre peas are rich in vitamins thiamine, riboflavin, and niacin. These B vitamins play vital roles in energy production, nerve function, and metabolism of sugars, fats, and proteins.
Applications
Raw White Acre peas can be eaten straight from the pod while young, but they are more commonly stewed, simmered, or sautéed. The entire pod can be cooked in oil or butter, topped with salt and pepper, and served as a side dish. A popular way of serving them in the South involves simmering the peas with onions and pork and then pairing them with cornbread or a biscuit. White Acre peas are often used as an ingredient in soups, blended into dips, or mixed into a Southwestern bean salad with tomatoes, corn, black beans, avocados, and bell peppers. They can be added to stewed greens, pastas, leafy salads, and curries. White Acre beans pair well with other Southern beans like Black-Eyed peas, Zipper peas, and Purple Hull peas. When White Acre peas are left on the plant to dry, the pods are plucked and the peas shelled for later use. They can be soaked overnight to rehydrate. To store fresh White Acre peas, shuck them, blanch, and freeze for up to six months.
Ethnic/Cultural Info
Archaeological evidence of charred cowpeas, the precursor to White Acre peas, has been found in rock shelters in central Ghana, dating back to the 2nd millennium BC. These cowpeas then migrated to Southeast Asia, where they underwent a second domestication before moving north to the Mediterranean around 300 BC. Cowpeas arrived in North America between the 1600s and 1800s where they were then used as food for livestock. White Acre were originally bred in the mid-1900s from other varieties of the cowpea: White Lady, Cream, and Conch pea. Together, these strains created a legume that was prolific, easy to grow, and resistant to competing weeds. In the early 1950’s, companies like Margaret Holmes started canning White Acre peas and they were quickly sold in grocery stores. They became popular at roadside produce stands in places like Texas, Florida, Georgia, and South Carolina. White Acre peas began to surpass other varieties like the Conch and Rice pea in popularity, and by the 2000s, they became one of the most popular white peas grown in the United States.
Geography/History
White Acre peas trace their origins to the cowpea, or Vigna unguiculata, that originated in West Africa. Wild Acre peas thrive in warm climates with moist soils and are most often grown on commercial farms and gardens rather than in the wild. After being introduced to the American South during the international slave trade, cowpeas peas became widespread due to their resilience during periods of drought and war. They transitioned from being primarily used as animal feed to a rotational field crop that replenished the nitrogen depleted by other commercial crops. Over time, numerous varieties of cowpeas were developed, including the White Acre pea, which gained popularity primarily in the South. Today, White Acre peas are grown in home gardens and are sold at roadside stands, farmers' markets, and Southern grocery stores.
Recipe Ideas
Recipes that include White Acre Peas. One
is easiest, three is harder.
