Southern Foods.
Traditional foods from a region often reflect plants and animals that thrive in the climate of that region. They can also indicate what our ancestors thought tasted good and best satisfied hunger. The vegetables listed in this section have been eaten in the South for generations. Not surprisingly, they are also very good for us.
Cowpeas.
Cowpeas are legumes called by a variety of names--black-eyed peas, field peas, lady peas, and Southern peas. George Washington Carver thought so highly of cowpeas as a food that he wrote a cookbook describing 30 ways to cook them. The cookbook, published in 1908 by The Tuskegee Institute, is available here. A transcribed version of the cookbook follows the original.
Cowpeas.
Cowpeas are legumes called by a variety of names--black-eyed peas, field peas, lady peas, and Southern peas. George Washington Carver thought so highly of cowpeas as a food that he wrote a cookbook describing 30 ways to cook them. The cookbook, published in 1908 by The Tuskegee Institute, is available here. A transcribed version of the cookbook follows the original.
how_to_cook_cow_peas_by_gw_carver.docx | |
File Size: | 1163 kb |
File Type: | docx |
bulletin_no_13_how_to_cook_cowpeas__transcribed_.docx | |
File Size: | 13 kb |
File Type: | docx |
Greens.
Many types of leafy plants are eaten in the South. Perhaps best known are collards, turnip greens, and mustard greens. Unlike spinach, lettuce, and kale (which has recently become very popular), traditional Southern greens have to be cooked.
Many types of leafy plants are eaten in the South. Perhaps best known are collards, turnip greens, and mustard greens. Unlike spinach, lettuce, and kale (which has recently become very popular), traditional Southern greens have to be cooked.