CREAMED PEAS AND MY PEA TALE

A few years back we had to go to Florida to pick up my son from a summer collage corase. We stopped in Ga. to stay at a motel and rest and when we were leaving there was a farmers market near it so we went to it to get me some fresh Collard Greens. They had these big long purple things that looked like beans. So being from Ky. I thought I knew all about beans as we have a garden almost ever year. I ask this lady what kind of beans those were. She looked at me like I had lost it and said, honey, those are not beans they are peas. I said peas. I have never seen any peas that look like that. They are purple hull peas and you shell them out and fix them like beans. Boy was I embarrased. But here in Ky. we don't grow those type of peas. We grow salad peas like the canned ones in the store. But trust me fresh creamed peas are so good. So if you happend to be where you can get any get you about 4 lbs. and cook them like pinto beans. They are so good. There is the purple hull pea and the lady peas or black eye peas.

3-4 Cups Fresh Cream Peas or frozen Purple Hull Peas or Dried or Frozen Black Eyed Peas
6 Slices Salt Pork, cut up
Water
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper


In a large kettle add the peas. If they are dried peas look them and then wash before putting them in the kettle. Add water to come up over the top of them. Add the salt pork. Cook on medium high for 1 to 2 hous or until tender. Taste when done and add the salt on the last 20 minutes if they are not salty enough then add the pepper. Eat with the hot water cornbread fritters. You can find the frozen peas at Walmart or the dried ones there to. But fresh peas are the best. It takes a lot when you buy them as you have to shell them out.