Lady Cream, Lady Finger other names Rice Catjang Southern Pea Seeds
Approximately: 300-350 seeds per Oz.
A small white pea, turns cream when mature.
Peas hold good on the vine when green.
Great for freezing.
Planting Peas (also known as Cowpeas)
Sow pea seeds about 1/2 to 1 inch deep, with 5 to 8 seeds per foot in each row. Keep rows 2 or 3 feet apart. Thin the plants so that there are 3 to 4 inches between them.
Days to harvest: 65 to 80
Days to germinate: 10 to 14
Cowpeas or Southern Peas are probably native to the continent of Africa and brought to the United States in early Colonial times. They became a staple food in the Southeastern U.S. where they are eaten as green shelled peas or left to dry on the vine for later use.
They are more likely to succeed in areas with warm soil temperatures (at least 60F) and no danger of frost for 90 to 100 days after planting. They are highly tolerant of drought and a wide variety of soil conditions, including heavy clay and sandy soils. Soil pH can range from 5.5 to 7. In areas with cooler climates, the plants will tend to be plagued with pests and disease.
Cowpeas can be planted from May to August. The seedpods form in about 60 days and will mature in about 100 days. Therefore in most areas, cowpeas must be planted in May or June.
Plant four to six seeds per foot, 3/4 to 1-1/4 inches deep in rows twenty to thirty six inches apart. Control weeds early in the season with shallow cultivation. Later the peas will shade out most weeds. Avoid cultivation after the plants begin to bloom. Irrigation is normally not necessary; southern peas are renowned for their ability to grow and produce under harsh conditions. Southern peas are self-pollinating with insects, as well as wind, being responsible for moving the pollen to achieve fertilization.
Lady Cream Peas
About 1.5 cups fresh Lady Cream Peas
1 onion, diced
1 bell pepper, diced
1 jalapeno pepper, seeds & ribs removed, diced
2 tomatoes, chopped
2 cloves garlic, minced
salt and pepper
4 slices thick cut applewood bacon, chopped (optional)
about 2 cups of chicken or veg. stock or water
In a heavy-bottomed (hee hee) saucepan, cook the bacon over medium heat. (If no bacon, start with a Tbs. olive oil.) Once the bacon grease begins to render, add the garlic, onions, and peppers. Add tomatoes, stirring constantly, after the onions begin to turn translucent. Once all the veggies are tender, add the peas and enough stock or water to cover things. Bring the liquid to a boil and cover. Simmer, covered, for 30-60 minutes*, until beans are velvety, creamy, lady soft. Serve in a bowl with the cooking liquid and a wedge of skillet corn bread**.
*FYI, I have noticed some slight differences in cooking time between the purple hull and lady cream peas, so watch out for that if you decide to get adventurous with yer cow pea varietals.
*Lady Cream Peas NEED to be served with corn bread. Not any mushy fluffy crumbly boxed cornbread either. Dense, southern style skillet corn bread is best since it will soak up the delicious cooking liquid around the peas. Do not mess around with the cornbread/creampea symbiosis. Just make the cornbread while the peas cook or else you will regret it forever and ever. Or until the next time you make peas, whichever comes first.
Ladyfinger Pea is part of the Vigna genus and is a Cowpea or Southern pea variety. Its scientific name is Vigna unguiculata 'Ladyfinger Pea'. Ladyfinger Pea is a heirloom variety.
Rice Pea Cowpea
Tiny white seeds are just larger than rice and cook in 40 minutes. Very tasty.
Sprawling plants yield well. A pre-1860 Southern cowpea.
This variety is an Vegetable that typically grows as an Annual, which is defined as a plant that matures and completes its lifecycle over the course of a single year.
This plant info is provided by the myfolia gardener's wiki. All details about Cow pea 'Ladyfinger Pea' have been kindly provided by our members.