Farmer D loves this simple stew because it’s so versatile and filling:
“I was introduced to this delicious heirloom Southern pea variety by Andy Byrd, a friend whose farm also goes by the name Whippoorwill Hollow. One of my favorite ways to eat them is in this delicious stew Stephanie concocted, which also goes great in a filling for collard burritos.”
– Daron ‘Farmer D’ Joffe
Makes 4-6 servings
- 1 cup (225 G) dried whippoorwill peas, black-eyed peas or other field peas
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 quart water
- 1 medium butternut squash, peeled and diced
- 1 (2 to 3 inch) piece kombu (optional)
- 2 tablespoons tamari
- 1 sprig fresh rosemary
- 5 sprigs lemon thyme
1. Soak peas, in enough water to cover them by 2 or 3 inches for 8 hours or overnight. Drain and rinse.
2. In a large stockpot, heat olive oil over medium heat; add onion and garlic and sauté until tender. Add the peas, 1 quart water, kombu, thyme, and rosemary. Bring the mixture to a boil, reduce to a simmer, and cook, partially covered, until the peas are tender, about 1 hour.
3. Add the squash and cook until it is fork-tender, 10 to 15 minutes.
4. Season with the tamari.
You’ll want to make a big pot of this stew and enjoy it in different ways throughout the week: eat it with a grain (we like quinoa) by the bowlful, wrap it in a blanched collard leaf, or shred some greens (like kale or chard) and a add a squeeze of lemon into it when you’re reheating it for a slightly different flavor. We hope you’ll enjoy as much we do!