Turkey Craw cowpeas

[johno]

Anyone else grow these before? What did you think?

I planted some mid-summer this year, and I can't believe what I've been missing. I haven't actually cooked any, but I've eaten them raw and they were fine. To me, all cowpeas pretty much taste like blackeye peas... What I look for is production and, well, good lookin' seeds. Turkey Craw is pleasing me in both criteria, though they are in the best location of the four types I'm growing (the others are Blackeye, Ozark Razorback, and Red Ripper...)

[flowerpower]

Someone sent me several varieties of these peas, but I didn't try them this yr. I have Texas Cream 40, Knuckle Purple Hull, Mississippi Silver Skin. And what she said were "Crowder" Peas- Zipper Cream, Black, Red Ripper,& Lady Peas. Are these grown mostly in the South? I never heard of them before I got 'em.

[johno]

Yeah, I get the idea they are a Southern thing, coming from Africans and all... but I sent some to West Virginia (to WestByGoddess) and she said they did very well there. I don't know why they wouldn't do well in NY. They don't like being too chilly, but we had temps in the 40s for a couple of nights recently, and they are doing great! It takes warm soil to get them started, though.

As I always say, if you've had Blaceyed peas, you've pretty much tried them all... But that's me. Lots of folks claim the crowder peas like Zipper Cream are exceptional. I've only tried Blackeye, Purple Hull, Ozark Razorback, Red Ripper, and Turkey Craw on the plate.

[bluelacedredhead]

Flowerpower, They grow here in hot years. This year, I don't think they would have fared very well. Not enough heat in a stretch. Although....I did have a good year for watermelons and Lima Beans, so who really can say?

Try 'em. That's the only way you'll know. And if they don't do well, or you don't care for the taste of them, then at the very least, as a legume, they will be good for your soil.

[johno]

Here's a pic of some Turkew Craw peas from this morning:


That's a size twelve shoe...

[bluelacedredhead]

Well it's no wonder someone found those stuck in a Turkey's craw, OMG.

So can you eat them in the pod? Or just the pea itself??

[johno]

Hahaha! ;D I never thought of it like that. You're funny.

I think most often they are stir fried in the immature stage, but they can really be used just like beans all the way around - at any stage.

[houseodessey]

Johno:

Please send me some of the turkey craw peas if you have extras. I need a prolific cowpea. For the record, I like cream peas better than B/E's or crowders because they are more tender and buttery to me. Are you wearing a camoflage moccasin in the size 12 pic?

[johno]

I can do that, Michelle. They are prolific!

I'm not sure I know the difference between cream peas and the other cowpeas - do you have a short list of varieties for examples? Or is it the ones that have 'cream' in the name?

Yeah, that's (one of) my camo shoes. They're made of a duck material, so I wear them when I'm loafing around in the garden. You can't tell from the pic, but it was pretty wet outside...

[houseodessey]

The creamiest cream peas I've ever had were at a friend's mom's wake and they were prepared soul food style with lots of fatback and lord knows what else that's going to give me a heart attack soon. Of course, the people who grew them have saved seed for decades and have no idea what they were called,originally. They were solid cream/white with no discernible eye.

I've grown 2 types with cream in the name (cream 40 and something else) and neither were as good as the ones I had at the wake. Both looked like anemic BEP's. I'm trying to get some seed from these people but I feel a bit vulturish since my only connection is the day of the funeral and those wonderful peas. I'm still trying, though. If I get some, I'll share. They were incredible!!