This past summer, I grew purple hull peas using seeds given to me by Misty Newcomb. Similar to black eyed peas, these cowpeas are typically used to make a hearty stew with smoked hocks and collard greens.In the sweltering heat of summer, I decided to marinate the cooked peas in a zesty vinaigrette and turn it into a salad with fresh tomatoes and basil from the garden, and serve it with a crispy pheasant cutlet.