Field Peas & Purple Hull Peas: The Summer Shell Pea You Shouldn't Miss

The Shell Pea Moment That Passes Too Quickly

There's a stretch of summer — blink and you'll miss it — when field peas and purple hull peas show up in their full, fresh-shelled glory. It's one of those seasonal windows that longtime cooks in this part of Kentucky mark on the calendar, not because they have to, but because they've learned the hard way what it feels like to miss it. Right now, on July 25, 2026, that window is wide open.

At Open Air Market Produce Stand on Barbourville Road, we've got fresh field peas and purple hull peas ready to go — by the bag, by the bushel, however much you need. Whether you're cooking a pot just for yourself or putting up enough to last through winter, this is the week to come in. We're open Monday through Friday 10 to 6, Saturday 9 to 6, and Sunday 11 to 6, with plenty of parking right out front.

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

People often use these names interchangeably, and honestly, they're close cousins — both are Southern shell peas, both cook up tender and earthy, and both have been a backbone of summer cooking in Appalachian and Southern kitchens for generations. But they do have their own personalities worth knowing.

Field peas is a broad term covering a whole family of varieties — cream peas, crowder peas, black-eyed peas — each with a slightly different texture and flavor profile. They tend to cook up meaty and rich, with a broth that turns a beautiful, deep amber. Purple hull peas are a specific type within that family, named for the vivid purple-streaked pods they arrive in. They're slightly sweeter than some of their cousins, with a silkier texture when cooked and a broth that's a bit lighter in color but every bit as satisfying. Both are absolutely wonderful, and if you've never cooked them side by side in the same pot, this is the summer to try it.

How to Shell Them Without Losing Your Mind (or Your Afternoon)

Let's be honest: shelling peas takes time. But most people who grew up doing it will tell you it's also one of the most meditative, satisfying kitchen tasks there is. Grab a big bowl, set yourself up on the porch or in front of something good on TV, and get to work. Run your thumbnail along the seam of the pod, pop it open, and sweep the peas into the bowl with your thumb. It goes faster than you'd think once you find your rhythm.

If you'd rather skip that step, check with us at the stand — depending on the day and what we have available, pre-shelled options may be on hand. Either way, once those peas are shelled, you're just a pot and a little patience away from one of the best meals of the summer.

A practical note: fresh shell peas don't have the same staying power as dried or frozen. Use them within a day or two of buying, or shell them and pop them in the freezer right away. Blanch briefly in boiling water, spread on a sheet pan to freeze solid, then transfer to bags — they'll keep beautifully for months and taste far better than anything you'd find in the frozen food aisle come January.

The Only Recipe You Really Need: A Pot of Peas Done Right

You don't need much to make fresh field peas or purple hull peas sing. The simplest preparation is still the best one, and it's been the same in Kentucky kitchens for as long as anyone can remember. Here's how to do it justice:

Rinse your shelled peas well and pick out any stray bits of pod. Add them to a heavy pot and cover with enough water to sit about two inches above the peas. Add a piece of smoked pork — a ham hock, a few strips of thick-cut bacon, or a chunk of salt pork all work beautifully. Bring it to a boil, then reduce to a gentle simmer and let it go low and slow for 45 minutes to an hour, until the peas are fully tender and the broth has deepened into something rich and savory. Season with salt toward the end. That's it.

Serve them in a bowl with their own pot likker — that's the cooking broth, and it's liquid gold. A fat slice of hot cornbread on the side is non-negotiable. Some people like a splash of pepper sauce or a sliced raw onion on the table. However you serve them, this is comfort food in its purest, most honest form.

Beyond the Pot: Fresh Takes on a Classic Ingredient

If you're looking to stretch beyond the traditional pot of peas — or you just ended up with more than one pot can hold — field peas and purple hull peas are remarkably versatile. They hold their shape well once cooked, which makes them perfect for cold summer salads. Toss cooked, cooled peas with diced tomatoes, cucumbers, red onion, fresh herbs, and a tangy vinaigrette for a side dish that travels well to cookouts and potlucks.

They're also excellent in rice dishes — think a Southern-style hoppin' john with field peas standing in for black-eyed peas, or a simple skillet of peas and rice with caramelized onions and a little smoked paprika. Stir them into soups and stews at the end of cooking for added body and protein. Or go completely off-script and fold them into a summer succotash alongside the fresh corn and okra you picked up on the same run to the produce stand. The point is, once you have a bag of fresh shell peas from the stand, you have options — and all of them are good.

A Tradition Worth Keeping in Laurel County

There's something deeply rooted about shell pea season in this part of Kentucky. It's the kind of food that carries memory with it — grandmothers on the porch, summer evenings, the smell of a pot simmering on the stove while the rest of the house stayed cool. For a lot of families in Laurel County, buying a bushel of purple hull peas in July isn't just grocery shopping. It's a ritual.

Open Air Market Produce Stand has been part of that ritual since 1984, which makes us the oldest and longest-running produce market in Laurel County. We've watched generations of families come through looking for the same things their parents came for — fresh, seasonal produce at its peak, sold by people who genuinely care about what they're putting out. That hasn't changed. We're still here at 1594 Barbourville Road in London, still open every single day of the week, and this week we're proud to have field peas and purple hull peas ready and waiting. Come see us — the summer won't wait, and neither will these peas.