I’ve been harvesting the bean pods from the crowder pea plants for weeks now. It’s nearing the end of the season and very few pods remain on the plants. One day I collected nearly a five gallon bucket full . . .
. . . and spread them on the floor to finish drying out. I had picked them on a damp day — in between rain storms when it looked like it would not stop raining for days. After the pods were dry, I began the shelling process.
Here’s a closeup comparison of the dried beans on the left and the “green” beans on the right. By the way, these are “Peking Black” crowder peas so they look black rather than the traditional tan crowder pea color.
After the crowder peas have dried as much as they possibly can, I store them in containers for re-hydrating and cooking later in the year. I appreciate how easy it is to store this food and that it does not require cooking, canning or freezing. And . . . for any crowder peas which were on the vine so long that they began to look not so appetizing . . . I save them as seed for next year’s planting.