Summer crops of Pink eye peas and Elite peas are looking good. They will be ready in early June.

Our crop of butterbeans and peas will start
in June and be available through October
(depending on variety). We have a variety
of beans and peas available daily- freshly
shelled in 8 lb. (bushel) or 4 lb. bags!

They can be purchased in our retail markets at
our Main Location in Ashburn from June through
October and our seasonal location in Cordele
from June through July.

We also have both Peas and Butterbeans
available already blanched and frozen ready
for you to cook.

Other Peas We Offer

Cream Peas
Pink Eye Peas
Zipper Peas
Lady Finger Peas
Elite Peas 

Other Peas We Offer

1 Pound  |  2 Pound   |  4 Pounds  |   8 Pounds

We Sale Wholesale

Call Sheila or Sumer

229-273-1887 to place large
orders and see what we have in stock!

How to Cook and Prepare
Butterbeans and Peas

Step 1:
If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )

Step 2:
Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.

Step 3:
Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.

Step 4:
Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.

How to Blanch Butterbeans and Peas

Step 1:
Using a blanching pot or stockpot, fill about 1/2-3/4 full with water and bring to a boil.

Step 2:
Wash vegetables at least 2 times to insure that they are clean and any trash is picked out of them.

Step 3:
Once the water is at a boil, place 1/2 of the bushel into the pot, if using a large pot you may place the whole bushel in the pot. Bring the water back to a boil and let the vegetables boil for 3-5* minutes depending on variety. *Butterbean varieties, creams, and dark peas will need to boil for 3-4 minutes. Lady fingers, sadandy, white acres, and other young/green peas need to boil for 4-5 minutes.

Step 4:
While the vegetables are blanching, prepare your ice water bath for your vegetables.

Step 5:
Once the vegetables are finished blanching, remove them for the hot water and pour the into a colander. Place the colander of vegetables down into the *ice water that you have prepared.
*The vegetables must be cooled down before they can be bagged and placed in the freezer.

Step 6:
Once the vegetables are cooled completely, let them drain to remove the water and then place them into freezer bags or containers.
The amount placed into the bags or containers depends on personal preference, (1 Cup typically will feed 2 people). Place them in the freezer and they will keep for up to 2 years.