Purple Hull Peas

One of my memories from childhood growing up around my grandmother's garden is that of fresh shelled peas.  And sitting around in rocking chairs on the porch in a group of cousins, aunts, and whoever was around, shelling peas and conversing.  So when the opportunity arose to procure some purple hull peas I took it excitedly.  I also thought they would be a great item to can!  We got a five gallon bucket full of the peas and the next day Little Ricky and I got all comfy and prepared to shell and watch the old iconic 1960's sitcom "Hazel".  I have always loved introducing my boys to the nostalgic "yesteryear" wholesome and fun TV shows that I grew up on - and they REALLY enjoy them!  Lucky me!  So, Little Ricky and I shelled and shelled and shelled.  For about two and a half hours we both shelled.  What a great memory for Little Ricky to have.  When we were done and I measured we had just about three quarts of peas - which I decided was not quite enough to mess with canning and besides Ricky nor Little Ricky had ever had fresh southern cooked purple hull peas before.  So I took out some salt pork and cooked them.  They were everything I had remembered and the guys loved them.  Of course I added to the menu some gluten free cornbread, stewed fresh yellow squash from the garden, fresh sliced tomatoes from the garden, and sliced onions.  Blast from my past and the most wonderful meal as of late!  Love this country living and country cooking - which I am so blessed to have learned at a young age from my southern grandmothers.  And by the way, aren't purple hull peas pretty?

                                                    Purple Hull Peas in the Pod

                                                           ...and on the stove.