Field peas are the South's most varied legume, but many cooks never venture past black-eyed peas and might not realize there are other choices. We should, however. Although black-eyed peas are good, ...

This method works for any type of field pea, although more mature peas (with drier hulls) will take slightly longer to cook. Okra deepens the flavor of the pot liquor here, and the spent pods, for ...

During the years I lived in the mid-Atlantic, when I responded to the region’s summer heat with inexhaustible strings of choice words, it helped to remember that my most beloved summer crop, a little ...

Dixie Lee. Crowder. Pink-eyed. White acre. These and scores of other names label the legumes known as field peas that are loved by legions in the South. Each has its vociferous, virtue-espousing ...

Crowder peas, black-eyed peas, lady peas, purple-hulled peas, pink-eyed peas, and butter peas have fed Southerners for centuries. They were brought from Africa to the Americas as part of the slave ...

Ascochyta blight represents a significant threat to field pea production worldwide. The disease is primarily caused by a complex of host-specific fungal pathogens, most notably Didymella pinodes and ...

F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette.

Few field studies have investigated the contribution of arbuscular mycorrhizal fungi (AMF) to agricultural systems. In this study, the role of AMF in nutrition and yield of dryland autumn-sown wheat ...