A quick-bearing cowpea that goes from seed to table in about six weeks — the famine-breaker pea, planted when the larder was empty and food was needed fast.
The Six Week pea was insurance against hunger. Planted in the gap between crops or after a hard season, it could put food on the table in less than two months. That speed made it a lifeline crop in subsistence Black farming.
A nutrient-dense, low-glycemic cowpea supplying folate, non-heme iron, and high fiber. The rapid maturity means tender, easily digested peas with mild skins. As a steady-release carbohydrate it supports glucose control, while its iron and folate address anemia common among Black women of childbearing age.
Fresh young peas cook in 25-35 minutes; dried in 45-60 minutes. Minimal soaking needed. Simmer with onion and smoked seasoning until tender.
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