Cowpeas-- Not to Be Confused with Cowpies!!

We have so many cowpeas planted in the garden this summer!!  I have found out from the local nursery that they are heat-resistant, drought-resistant, and consistently yield good harvests.  So they are happily soaking up the Arizona sun and growing quickly. 

You may be scratching your head and wondering, "What is a cowpea?  Why haven't I seen them in the stores?"  They are also called "black-eyed peas," and they are known to bring good luck when you eat them on New Year's Day.  This tradition dates back to the Jewish culture, recorded in the Babylonian Talmud (rabbinic discussions).  The Shephardi Jews arrived to the southern United States in the 1730s, bringing their tradition with them.  Another reason for this tradition is that the cowpeas were left behind when the Union troops stripped the southern countryside of food, as they felt the crops were only good for the animals.

The history of cowpeas is actually quite interesting.  Cowpeas originated in Ancient Africa (5 to 6 thousand years ago) and were known to be used in Ancient Rome.  They were brought over to Jamaica in 1675 and migrated to the southern United States in the 1700's.  Cowpeas were known as "poor man's food" and were used to feed the cattle. 

But cowpeas are quite beneficial to gardeners and those who eat them as well!!  Cowpeas provide nitrogen to the soil, which helps to rotate with other "hungrier" plants, such as corn.  Cowpeas also consist of 24% protein and contain the amino acids lysine and tryptophan. 

A favorite Southern meal that includes cowpeas is "Hoppin' John:"

Ingredients

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Directions

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

** Borrowed from the Food Network Recipes

Another yummy recipe to try is: Beet and Black-Eyed Pea Salad