Check out this recipe from Louisiana Cookin featuring our pick of the week pinkeye purple hull peas! While most recipes include pork, this one also contains okra, which as you know is plentiful during the summer in Louisiana. The addition adds an oomph to the peas that’s totally worth it.
In a large stockpot, place ham hocks, salt pork, and neck bones; cover with water. Cover and cook over medium heat for 1 hour.
Taste cooking liquid to see if it is too salty. If it is, remove liquid, 1 cup at a time, and replace with an equal amount of fresh water until preferred saltiness is reached. Add peas, onion, okra, pepper, seasoned salt, and garlic powder. Cover and cook for 45 minutes.
Remove ham hocks, and cut in half. Return ham hocks to pot, and cook until peas are soft but not broken apart, about 30 minutes more. Serve with cornbread, sliced yellow onion, and sliced tomato.
By Chef Hardette Harris
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.