Techniques How-To Our Favorite Southern Peas Published Apr 14, 2008 8:00 AM Techniques André Baranowski SHARE 1. The zipper cream, invented by a Florida agronomist in 1972, is actually a cross between a crowder pea and a cream pea; the variety gets its name from the fact that the peas can be whisked from their hull in a zipping motion. André Baranowski 2. Though not in the same genus as Southern peas, butter beans exhibit a similarly luscious texture and taste and are often lumped into the Southern-peas category; we like the speckled variety. André Baranowski 3. The light-hued, unblemished surface of cream peas accounts for the name, though the moniker is often attributed to the cooked peas’ butter-soft texture. André Baranowski 4. The pink-eyed purple hull has a mottled hull and a red spot at the center of each pea. André Baranowski 5. Crowders have a squarish shape, a result of their being densely packed inside the hull (hence the name); brown crowders (shown), which have a deep, earthy flavor, are the most prevalent in the South. André Baranowski How-To roundup MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.