Black-eyed peas are often eaten on New Year’s Day to bring good luck. They are usually served with greens and cornbread, representing money and gold. The protein-rich legumes in that pea family are a good source of soluble fiber, and contain vital nutrients of B vitamins, vitamin E and iron.

I grow purple-hull peas, a variety of the black-eyed, in my garden. I don’t remember how many seeds I planted, but I sowed 8 rows, 4 feet apart. I thought that would keep a path for easier picking, but I was wrong. They are so large they meet in the middle of each path. I can’t keep up with picking or shelling.

I sold peas last weekend at the Sunrise Market in Sulphur Springs, gave a few pounds to family members, put away nine pounds in my freezer and had them for dinner on Sunday night. Driving by the garden Monday morning, I saw purple pods everywhere, needing to be picked. Plant those peas and your family will not go hungry!

I like to sauté chopped onion, green pepper and garlic while browning about 4 slices of chopped bacon. Then I add peas to the pot and cover with water. Adding a couple of bay leaves to anything cooked low and slow is also a good idea. Once the water boils, I turn the heat down to a simmer, cover and cook for about an hour. I don’t like the peas to over-cook, so I start tasting them about 45 minutes into the cooking process, while adding salt and pepper.

Sunday’s dinner also included oven-roasted okra and sweet potatoes, both from the garden. With 3 pounds of cooked peas, I planned on leftovers. Those are wonderful in a marinated salad. The great thing about the salad is there are many variations and a cook can substitute with ingredients on-hand.

Marinated Pea Salad
4 cups cooked black-eyed or purple-hull peas
4 slices bacon, cooked and crumbled
1⁄2 cup red wine vinegar
1⁄2 cup olive oil
1⁄2 medium red onion, chopped
1 red bell pepper, chopped
3 green onions chopped
2 jalapeños, minced
1 bunch parsley, chopped
2 garlic cloves, minced
1⁄2 Tbsp. Creole seasoning
Salt and pepper to taste

Mix all ingredients together and refrigerate for at least 4 hours; however overnight is best. Remove from the refrigerator, stir and let sit 30 minutes before serving. Sometimes I add chopped avocado, fried okra, tomatoes and/or cilantro as a garnish.

With pea production at its height, I’m in need of a pea sheller. I just don’t have hours to commit to that process. In fact, the only time I sit that long might be during a Sunday morning service. I’m pretty sure some would frown upon my shelling peas during the sermon. If you have a sheller and are looking to get rid of it, I’m interested.