You just can’t always grow everything. So, the other day I went to Boone Hall Farms out on Highway 17 in Mount Pleasant to check out what fresh produce is available right now. I found so many good things like fresh berries, squash, fresh onions, tomatoes, peas, beans and so on. But one particular item that caught my attention in the produce department was a bag of “Dixie Lee Peas”.
I picked up the field peas and took them to the register to pay and as I walked, I was in deep thought about how I really like field peas, and couldn’t wait to get home to cook them.
Knowing that I didn’t want to cook the peas like I normally do with pork for flavor, I decided to cook them slowly and gently, and to add fresh ingredients and serve them cold. I guess the idea turned out to be something like a salsa or a salad by the time I added pineapple, mint, jalapeño, mango and dressing. Anyway, you get the idea.
I had the New Peas with fish but I think the peas would also be delicious with barbecued chicken.
Hope you enjoy. Linda
2 cups cooked and drained field peas
1/2 cup fresh pineapple chunks
2 heaping tablespoons chopped fresh mango
2 tablespoons finely chopped red onion
1 tablespoon finely chopped jalapeño pepper
1 tablespoon finely chopped mint
1/8 teaspoon cumin
1/2 garlic clove, finely chopped (or more to taste)
1 tablespoon olive oil
1/2 tablespoon white wine vinegar
1- 1/2 teaspoons lime juice or to taste
Simmer the peas in salted water until cooked. Drain. Cool.
In a bowl, add the peas and remaining ingredients.
Chill for several hours before serving. Makes 4 servings.
Every year, I challenge myself as a gardener to grow something I've never grown before and this year was no exception. As a professional garden writer, I was privileged to be given several exciting new varieties to trial. Additionally, in my travels this year, I had the chance to evaluate many more new plants in trial gardens across the country. The following new annuals, which will be new at retail in Spring 2017, received top ratings in my book.
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