Field Peas and Purple Hull Peas: The Southern Summer Staple You Need on Your Table
Field peas and purple hull peas are one of the great tastes of a Southern summer — and right now they're coming in fresh and plentiful at Open Air Market Produce Stand in London, Kentucky. Here's everything you need to know about picking them, cooking them, and preserving them for the months ahead.
The Taste of a Southern Summer in Every Pod
There are certain foods that don't just feed you — they take you somewhere. For a lot of folks in Laurel County and across Kentucky, a pot of fresh field peas simmering on the stove is the smell of summer itself. Purple hull peas and field peas have been a cornerstone of Southern cooking for generations, and right now, in the middle of August, they're at their absolute best. If you've been craving that rich, earthy, deeply satisfying bowl of peas you remember from your grandmother's kitchen, this is the week to come find them.
At Open Air Market Produce Stand on Barbourville Road, we've got field peas and purple hull peas in fresh right now, and they are looking gorgeous — plump pods with that characteristic deep purple blush on the hull peas and firm, heavy pods on the field varieties. Whether you want a half-bushel for a big family dinner or a full bushel to put up for winter, we've got you covered seven days a week.
What's the Difference Between Field Peas and Purple Hull Peas?
People use these names somewhat interchangeably, but there are real differences worth knowing. Field peas is a broad category that covers a range of varieties — crowder peas, cream peas, zipper peas, and others — all of which share that mild, slightly nutty, starchy quality that makes them so satisfying as a side dish or a main. Purple hull peas are technically a type of field pea, but they're distinct enough in flavor and appearance that most people talk about them on their own.
Purple hull peas are named for the vivid purple color of the pod, which fades to green once cooked. The peas inside are a creamy off-white with a small purple eye. They tend to cook up a little softer and creamier than some other field pea varieties, with a flavor that's earthy but slightly sweeter. If you've never tried them side by side, picking up a bag of each is a great way to find your favorite. Both cook similarly and are interchangeable in most recipes, so there's really no wrong choice.
The Classic Way to Cook a Pot of Fresh Peas
You don't need a complicated recipe to make field peas or purple hull peas shine. In fact, the simpler the better. Start by shelling your peas — this is the part that takes a little time, but it's also the part a lot of people find genuinely meditative. Sit on the porch, put on some music or a good podcast, and work through that pile. Fresh-shelled peas cook faster and taste better than anything you'll find in a can.
To cook them, cover the shelled peas with water by about an inch in a heavy pot. Add a piece of seasoning meat — smoked ham hock, a few slices of bacon, or a smoked turkey neck all work beautifully. Bring to a boil, then reduce the heat and let them simmer low and slow for 45 minutes to an hour, until the peas are tender and the pot liquor has turned a rich, savory color. Season with salt toward the end of cooking rather than the beginning, which helps the peas stay tender. Serve them over cornbread with a side of sliced tomatoes and sweet onion, and you have a meal that needs nothing else.
Beyond the Pot: Other Ways to Use Fresh Field Peas
As good as a classic simmered pot of peas is, there are plenty of other ways to put them to use once you've got a fresh batch. Cold field pea salad is a summertime favorite — cook the peas until just tender, drain and cool them, then toss with diced red onion, bell pepper, a little celery, fresh herbs like parsley or basil, and a simple vinaigrette. It holds up well in the fridge for several days and gets better as the flavors meld together. Bring it to a cookout and watch it disappear.
Field peas also work wonderfully in soups and stews, particularly as the summer winds down and you start craving something a little heartier. They pair naturally with tomatoes, okra, and corn — all of which are available right now at the stand — making late summer the ideal time to put together a big pot of Southern vegetable soup. And if you want to get a little more creative, cooked and mashed field peas can stand in for other legumes in dishes like hummus or bean dip. Season aggressively with garlic, lemon, and olive oil, and serve with crackers or vegetables for a surprisingly elegant appetizer.
How to Put Them Up for Winter: Freezing and Canning Fresh Peas
One of the best things about picking up a full bushel of field peas or purple hull peas right now is the opportunity to preserve some of that summer flavor for the months when fresh produce isn't as easy to find. Freezing is by far the easiest method. Shell your peas, then blanch them in boiling water for two minutes. Transfer immediately to an ice bath to stop the cooking, drain thoroughly, and spread in a single layer on a baking sheet to freeze before transferring to freezer bags. Removing as much air as possible before sealing will help prevent freezer burn. Properly frozen peas will keep well for up to a year.
Pressure canning is another option for those who prefer shelf-stable storage. Because field peas are a low-acid vegetable, they must be processed in a pressure canner — not a water bath canner — to be safe. Follow current USDA guidelines for processing times, which vary based on your altitude and jar size. A pantry shelf lined with home-canned peas come January is one of the most satisfying sights a home cook can have, and it starts with buying good, fresh peas right now while the season is at its peak.
Come See Us This Week While Peas Are Prime
Fresh field peas and purple hull peas have a short window, and mid-August is right in the heart of it. Open Air Market Produce Stand has been serving London and all of Laurel County since 1984, and we've been watching this particular harvest with excitement. The quality this time of year is hard to beat, and we want you to be able to take full advantage of it.
You'll find us at 1594 Barbourville Road in London, open Monday through Friday from 10 in the morning until 6 in the evening, Saturday from 9 to 6, and Sunday from 11 to 6. We've got plenty of parking and a friendly staff who are happy to answer questions about what's in and how to cook it. Whether you're a lifelong pea-sheller or you've never bought a fresh pod in your life, come on by this week — we'll make sure you leave with everything you need.
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.
