Iron and Clay Cowpea

Iron and Clay Cowpeas are a delicious tan, black-eyed cowpeas with a rich history. Originally brought to the U.S. by enslaved African Americans, Iron and Clay peas sustained newly freed African Americans after the Civil War according to George Washington Carver€™s 1908 Cookbook of Field Pea Recipes. A cross between Iron cowpeas, which grew well in red soil, and Clay cowpeas, which grew well in clay, Iron and Clay cowpeas can grow well in almost any soil condition with little irrigation. Drought-tolerant, these are excellent for growing in the heat and can yield 3-4 harvests a year.  Produces purple flowers and 8-inch pods with peas made up of over 25% protein, delicious braised, boiled, or fried. Excellent for canning or freezing.

Planting Instructions:

Soak overnight in warm water for 8-12 hours, no more than 24-hours. Plant 1 inch in soil after danger of frost has passed in Spring whenever air temperatures are reliably above 70F and soil temperatures are above 60F.

Nutrition Facts: