Field Peas and Purple Hulls: The Southern Summer Tradition Worth Shelling

The Peas That Define a Kentucky Summer

There are certain foods that don't just feed you — they take you somewhere. For generations of Kentucky families, a pot of field peas or purple hull peas simmering on the stove is the smell of late summer, the sound of a screen door swinging open, and the feel of sitting around a table with people you love. These peas are not flashy. They don't get the attention that sweet corn or tomatoes do. But ask anyone who grew up in the South or the border states of Appalachia, and they'll tell you: pea season is sacred.

Right now, at the height of summer 2026, fresh field peas and purple hull peas are in at Open Air Market Produce Stand on Barbourville Road in London, Kentucky — and they are exactly as good as you're hoping they'll be. If you've never cooked them fresh, this is the season to start. And if you already know what you're doing, you don't need us to tell you twice.

What's the Difference Between Field Peas and Purple Hull Peas?

People often use 'field peas' and 'purple hull peas' interchangeably, and while they're closely related, there are some real differences worth knowing. Field peas is a broad category that includes many varieties — crowder peas, cream peas, black-eyed peas, and yes, purple hull peas all fall under this umbrella. What they share is a rich, earthy, satisfying flavor and a texture that holds up beautifully in a long, slow cook.

Purple hull peas get their name from the striking deep-purple color of the pod when they're ripe and ready. Inside, the peas themselves tend to be a creamy off-white or pale green with a small purple or pink eye at the hilum. They're slightly sweeter and a touch creamier than classic black-eyed peas, and many cooks consider them the most flavorful of the lot. Crowder peas — another field pea variety — are rounder and pack tightly into the pod (hence the name), giving them a heartier, more starchy quality that makes for an incredibly thick, rich pot liquor.

When you stop in at our produce stand in London, KY, don't be afraid to ask what varieties we have available on a given day. Selection shifts as the season moves, and there's always something worth getting excited about.

How to Shell Them (and Why It's Worth Every Minute)

Let's be honest: shelling peas takes time. You snap the tip, pull the string, run your thumb down the seam, and pop the peas out one by one. Repeat a few hundred times. For some people, that sounds like a chore. For others, it sounds like an evening on the porch with good company, a cold drink, and something on the radio — which is exactly what it should be.

If you're shelling a bushel or a half-bushel, set yourself up for comfort. A big bowl in your lap, a bucket or bag for the pods, and someone to talk to makes the time fly. Many families turn pea-shelling into a communal event, and honestly, that's part of what makes the finished dish taste so good. There's a sense of effort and intention in a bowl of fresh-shelled peas that you simply cannot buy in a can.

For those who want to skip the shelling — or who have limited time — keep an eye out at the stand for pre-shelled peas when available. Either way, the fresh produce at Open Air Market on Barbourville Road is worth the trip and the work. We're open Monday through Friday from 10 a.m. to 6 p.m., and on weekends we open a little earlier: Saturday at 9 a.m. and Sunday at 11 a.m.

The Classic Pot: A Simple Recipe That Never Gets Old

The most traditional way to cook field peas or purple hull peas is breathtakingly simple, and that simplicity is the whole point. Start by rinsing your shelled peas thoroughly. Add them to a pot and cover with water by about two inches. Bring to a boil, then reduce to a steady simmer. Now comes the flavor: a chunk of seasoning meat — smoked ham hock, a piece of fatback, or thick-cut bacon — goes in along with salt, black pepper, and a pinch of sugar if you like a touch of sweetness to balance the earthiness. Cook uncovered or loosely covered for 45 minutes to an hour, stirring occasionally, until the peas are tender and the liquid has thickened into what Southerners call pot liquor — that dark, smoky, savory broth that is arguably the best part of the whole dish.

Serve with a hot skillet of cornbread for dunking, sliced fresh tomatoes on the side, and maybe some raw sweet onion if that's your thing. This is summer food at its most honest and most satisfying. Leftovers — if there are any — reheat beautifully and deepen in flavor overnight. Some people argue the second-day pot of peas is even better than the first, and it's hard to disagree.

For a lighter variation, try cooking purple hull peas with just olive oil, a few cloves of garlic, and chicken broth instead of pork. They come out bright and clean-tasting, wonderful spooned over rice or tucked into a grain bowl with roasted vegetables.

Freezing Fresh Peas: Bank the Season for Winter

One of the smartest things you can do while fresh field peas are available is put some away for later. Frozen fresh-shelled peas are a completely different product from the canned versions at the grocery store — they keep their color, their texture, and most of their fresh flavor, and they'll give you a taste of summer in the middle of January when you need it most.

The process is simple: shell your peas, rinse them well, and blanch in boiling water for about two minutes. Immediately transfer them to an ice bath to stop the cooking, then drain thoroughly and spread in a single layer on a sheet pan. Freeze until solid — usually two to three hours — then transfer to zip-lock freezer bags, press out the air, label with the date, and stack in your freezer. Done right, they'll keep beautifully for up to a year.

A bushel of fresh peas yields a serious amount of frozen product, so consider buying in quantity while the season is strong. At Open Air Market Produce Stand, we have plenty of parking and we're happy to help you load up if you're buying in bulk. It's one of those small investments of time in August that pays dividends all winter long.

Beyond the Pot: Fresh Ways to Use Field Peas

As much as we love a classic pot of peas with cornbread, fresh field peas are more versatile than most people realize. Lightly cooked and cooled, purple hull peas make a wonderful addition to summer salads — toss them with diced cucumber, red onion, cherry tomatoes, fresh herbs, and a tangy vinaigrette for a side dish that holds up for hours at a cookout without wilting. They absorb dressing beautifully and add a creamy, hearty contrast to the crunch of raw vegetables.

Field peas also shine in soups and stews. In late summer, when you've got a kitchen full of fresh vegetables from the stand — squash, okra, peppers, tomatoes — a big pot of vegetable stew with field peas stirred in is the ultimate one-pot meal. The peas thicken the broth naturally and add a depth of flavor that makes the whole thing taste like it cooked all day. For something a little unexpected, try a cold field pea hummus: blend cooked peas with tahini, lemon juice, garlic, and olive oil. It's creamy, earthy, and surprisingly addictive as a dip for fresh vegetables or pita.

Come Get Them While They Last — Pea Season Doesn't Wait

If you've been meaning to stop by and keep putting it off, let this be the nudge you needed. Fresh field peas and purple hull peas have a window, and that window is right now. Once the heat of August gives way to the cooling nights of early fall, the season shifts and fresh peas become a memory until next summer.

Open Air Market Produce Stand has been serving the London, Kentucky community and all of Laurel County since 1984 — over four decades of fresh produce, familiar faces, and the kind of quality you just can't find at a chain grocery store. We're easy to find at 1594 Barbourville Road, with plenty of parking and a friendly staff who genuinely love what they do. Whether you're searching for fresh produce in London, Kentucky, looking for a Laurel County farmers market alternative, or just typing 'fruits and vegetables near me' and hoping to find something real — we're the answer.

Come by any day of the week. We'll have the peas ready for you.