Prolific, beautiful, and diverse cowpea mix. One of our favorites!
We initially received these seeds as a landrace from lovely landrace seedsman Joseph Lofthouse. It is a beautiful mix of small peas in a stunning diversity of color, with some grey, some maroon, some black, and some tan seeds. This is by far the most prolific cowpea variety we’ve trialed for production. We love the humble and wholesome beauty of the seeds, and their dainty size lends well to quick-cooking. Our Texas transplant friends introduced us to “Texas Caviar”–what a wonderful dish to showcase these Texas cowpeas!
Though cowpeas haven’t really become all the rage in the Intermountain West, we believe it’s high time! They’re excellent nitrogen fixers, and they can be eaten at several stages. In the “green bean” stage they’re delicious and a more crisp than Phaseolus beans. In the “green” stage, you can shell them and eat the peas like fresh favas without that pesky additional husk. Or, you can let the pods dry completely on the plant and harvest for storage, to be cooked like other dry beans.
60 days to maturity.