Recipe: Crowder Peas and Okra with Tomatoes and Scallions
I decided to shop at the produce truck (out of Dundee) that parks at the K Station on the corner of Packard and Stadium. After I selected the okra, the gentleman asked me if I was from the south (was the okra a hint?). We salivated discussing the foods we grew up on, and he described his recipe, which combines okra with Crowder peas. I shucked my plans for fried okra to make the recipe he described. I was sorry I didn't get his name and I didn't have my camera to take his picture. He did, however, assure me that I could pen the recipe to share with you.
Yield: 4-6 servings
Time to shuck peas: 40 minutes
Active Time (after shucking peas): 15 minutes
- 2 cups shelled crowder peas
- 2 pieces of chopped up bacon
- 1 cup small okra, top and tip removed
- 2 scallions, chopped
- 1 tomato, chopped
- 1 teaspoon white or red wine vinegar
1. Place peas and chopped bacon in 3 cups of water and bring to a boil. Reduce heat to very low and simmer, uncovered, 30 minutes; stir in okra and cook an additional 15 minutes. Turn off heat, season to taste with kosher salt and freshly ground pepper, and let sit in seasoned water for an hour.
2. To make a relish, combine scallions, tomato and vinegar. Season to taste with kosher salt and freshly ground pepper. Serve over peas.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Sept. 7, 2011.