Vigna unguiculata

Available for purchase from 1 July 2025  

Old Timer is a treasured heirloom cowpea, traditionally known across the American South as Purple Hull Speckled. It has been passed down through generations of growers and cooks who relied on its reliability, flavour and striking appearance. While its precise origins are unclear, it is recognised in Southern foodways as a key variety, often grown in family gardens and featured in regional recipes for decades.

These cowpeas are especially valued for their tender texture and nutty, earthy taste when fresh, and they hold their shape well when dried. Often used in soups, stews and as a side dish, they are a staple in classic dishes like Hoppin' John. The shelled peas are tan, speckled with deep maroon to purple, and the pods themselves are a vivid purple that makes picking straightforward and satisfying.

Germination is straightforward if planted after the last frost date, once soil temperatures are consistently above 20 °C. Seeds should be sown about 2 cm deep and spaced 10–15 cm apart in well-prepared soil. Full sun and warm temperatures support healthy, even emergence, with germination typically occurring within 6 to 10 days under ideal conditions.

Old Timer grows as a compact bush-type cowpea, making it ideal for small garden spaces. Plants reach about 40 to 60 cm tall and are self-supporting, requiring no staking. Pods are usually ready for fresh shelling 60 to 70 days after sowing, with full dry maturity achieved around 80 days. Regular harvesting encourages more flowering and ensures peas are picked at their best eating stage.

For optimal results and maximum soil enrichment, inoculate the seed with SoyGro BeanFlo before sowing. This rhizobial inoculant helps the plants fix nitrogen, boosting their growth, improving resilience and enhancing yield while supporting soil health for future crops.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds

Classic Hoppin' John Recipe

Ingredients:

• 250 g dried cowpeas

• 1 L water (for cooking dried peas)

• 2 tbsp vegetable oil (lard or tallow is preferred)

• 1 medium onion, finely chopped

• 2 celery stalks, finely chopped 

• 1 small green bell pepper, chopped 

• 2 garlic cloves, minced

• 150 g smoked pork (e.g., smoked ham hock, bacon, or any smoked sausage), chopped

• 1 bay leaf

• 1/2 tsp dried thyme

• 1/2 tsp paprika 

• Salt and black pepper, to taste

• 150 g long grain white rice

• 500 ml chicken stock or water

Instructions:

1. Soak peas overnight in cold water. Drain before using.

2. Place peas in a pot with 1 L water. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until tender but not mushy. Drain and set aside.

Main dish:

1. In a large pot, heat oil over medium heat. Add onion, celery, and bell pepper. Cook for about 5–7 minutes until softened.

2. Add garlic and smoked pork. Cook for another 3–5 minutes, stirring occasionally.

3. Add cooked peas, bay leaf, thyme, paprika , salt, and pepper.

4. Stir in rice and pour in the chicken stock. Bring to a boil.

5. Reduce heat to low, cover, and simmer for about 18–20 minutes, or until rice is tender and liquid is absorbed.

6. Remove from heat and let stand, covered, for 5 minutes.

7. Fluff with a fork. Adjust seasoning to taste.