Reezy Peezy or Hoppin John!

The Southern tradition of preparing for health, wealth and good luck by enjoying field peas, collard greens and cornbread has its roots right here along the sea islands of coastal South Carolina and dates back to the days of slavery.   There is much history to explore and realize in our culinary traditions.  The familiar terms “pease porridge hot” and “reezy peezy – a Gullah traditional recipe” are related to field peas as an important source of protein and sustenance for the population living along the coastal south.

At Thornhill Farm, we have been growing Sea Island Red Peas, an important heritage variety of field pea.  We received our seeds and the encouragement for this special crop from Chef Sean Brock at McCrady’s Restaurant and Glenn Roberts of Anson Mills.  This holiday season, we are sharing our harvest with you to wish you health, wealth and good luck in the coming year!

For a traditional recipe of “reezy peezy”, please visit our friend Anson Mill’s Glenn Roberts web page at http://www.ansonmills.com/recipes-rice-15.htm.

For Hoppin’ John, soak the peas overnight.  Cook them in clear water after soaking – about 1 hour.  While peas are cooking, sauté ½ diced sweet onion, a mixture of diced colorful peppers (about 3/4 cup), and ½ cup diced celery.  Add ½ tsp. good quality curry powder to the pan and cook for an additional 1-2 minutes.  Add to cooked peas and continue to cook for an additional 15 minutes.  Season with salt and pepper to taste.  Traditionally, the Hoppin’ John is served over rice.  Hot pepper sauce is a nice accompaniment for those who enjoy a little spice.