Field Peas and Purple Hull Peas: A Southern Summer Tradition Worth Savoring
Few things say Southern summer quite like a pot of fresh-shelled field peas simmering on the stove. Open Air Market Produce Stand in London, Kentucky has them ready for you right now.
The Peas That Mean Summer Is Almost Over — and That's Okay
There's a particular feeling that comes with spotting a fresh pile of purple hull peas at a produce stand. It's part nostalgia, part hunger, and part urgency — because you know the window is short. Field peas and purple hull peas are as quintessentially Southern as any vegetable grown in warm weather, and right now, at the tail end of August, they are at absolute peak. The pods are full, the peas are plump, and the flavor is everything you remembered from your grandmother's kitchen.
At Open Air Market Produce Stand on Barbourville Road here in London, Kentucky, we've had folks stopping in all week loading up bags and bushels of these beauties. Some are cooking them fresh for dinner tonight. Others are shelling and freezing enough to carry that summer flavor well into the colder months. Both are the right call. If you've been waiting for a reason to stop in, this is it.
Field Peas vs. Purple Hull Peas: Do You Know the Difference?
A lot of people use these names interchangeably, and honestly, that's not entirely wrong — both belong to the same Southern pea family (cowpeas, botanically speaking), and both cook up in very similar ways. But there are some real differences worth knowing.
Field peas tend to have a slightly earthier, more robust flavor. They hold their shape well during cooking and develop a rich, savory pot liquor that is practically a dish in itself. Purple hull peas, on the other hand, are named for those beautiful deep-purple-streaked pods, and the peas inside carry a slightly milder, creamier flavor. They tend to cook a little quicker and take on a lovely soft texture. Many home cooks swear they're the sweeter of the two. Truth is, both are absolutely worth cooking, and if you can't decide, grab a bag of each — they cook well together and the flavors complement each other beautifully.
How to Cook a Pot of Fresh-Shelled Peas the Right Way
Fresh-shelled field peas or purple hull peas don't need much fuss. That's part of what makes them so beloved. Start by giving them a good rinse, then add them to a pot and cover with water or a light broth by an inch or two. Add a smoked meat if you have it — a ham hock, a strip of bacon, or a smoked turkey leg all work wonderfully — then bring the pot to a gentle boil, reduce to a simmer, and let them go for 45 minutes to an hour. Season with salt, pepper, and a pinch of sugar if you like, and adjust as you go.
The pot liquor — that deep, silky, pea-rich broth that develops during cooking — is not a byproduct. It's a feature. Soak it up with a wedge of hot cornbread or pour it over white rice. Some families serve the peas over the rice directly, with the pot liquor soaked in, and honestly, that's one of the most satisfying meals summer has to offer. Add a sliced tomato and some sliced sweet onion on the side and you've got a complete plate that needs nothing else.
Shelling Tips: Make the Work Go Faster (and Even Enjoyable)
If you've never shelled peas before, the process is simple but takes a little time — and that's kind of the point. Find a comfortable chair on the porch, get a big bowl in your lap, and work your thumbnail down the seam of each pod to pop it open. Run your thumb along the inside and the peas fall right out. It's meditative once you get a rhythm going.
Want to make it go faster? Get the family involved. Pea-shelling is one of those tasks that becomes a genuine gathering — kids, grandparents, neighbors on the porch together. Put on some music or catch up on a podcast, and before long you'll have a full pot's worth ready. If you're short on time or just prefer convenience, you can also ask about pre-shelled options when you visit us — availability varies, so it's always worth checking when you stop by on Barbourville Road.
Freezing Fresh Peas: Stock Your Freezer While You Can
The season for fresh field peas and purple hull peas in late summer is real and finite. If you love them — and most people around Laurel County absolutely do — it pays to put some up for winter. The good news is that freezing fresh-shelled peas is straightforward and the results are excellent.
Shell your peas, rinse them well, and blanch them in boiling water for two minutes. Immediately transfer them to an ice bath to stop the cooking, drain them thoroughly, and spread them in a single layer on a baking sheet to freeze for a couple of hours. Once frozen solid, transfer to freezer bags, squeeze out as much air as possible, label with the date, and you're done. Peas frozen this way will hold for up to a year and cook up beautifully in the dead of January when you need a taste of summer the most. We've had customers come in and buy a half-bushel at a time specifically to freeze — it's a smart move when the fresh produce is this good.
Stop In Before the Season Slips Away
This is the kind of late-summer week where you don't want to wait on a decision like this. Fresh field peas and purple hull peas are available now at Open Air Market Produce Stand, and the selection is excellent — but the season doesn't last forever. When you're searching for fresh produce in London, Kentucky or looking for the best fruits and vegetables near you, we're right here at 1594 Barbourville Rd, open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6. Plenty of parking, familiar faces, and produce that's as fresh as it gets.
While you're here, take a look at everything else we've got in right now — the stand is loaded with the best of late summer. But if you came for the peas, you will not be disappointed. Grab a bag, get home, and get that pot on the stove. You'll be glad you did.
1594 Barbourville Rd, London, KY 40744 · Mon–Fri 10–6 · Sat 9–6 · Sun 11–6
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Serving London, Kentucky since 1984, Open Air Market is the oldest and longest-running produce market in Laurel County. For over 40 years, our family-owned stand at 1594 Barbourville Rd has been the trusted source for fresh, seasonal fruits and vegetables in southeastern Kentucky. We hand-select every item for ripeness and quality — the way it's been done for four decades. Open 7 days a week.
