Plant Your Black-Eyed Peas, Pumpkins, & Sweet Potatoes in June!

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


With summer approaching, June is still a good time to start a new garden or to continue making changes to your existing garden or raised beds. It is not too late to plant the following fruits and vegetables that we listed in April and May: cantaloupe, honey dew melon, watermelon, corn, cucumbers, field peas, green beans, okra, peanuts, peppers, popcorn, squash, and tomatoes.  In addition to these items, the month of June is the ideal time to plant black-eyed peas, pumpkins, and sweet potatoes.  To plant these June fruits and vegetables, we recommend using Daddy Pete’s Cow Manure, Daddy Pete’s Kickin’ Chickin, or Daddy Pete’s Lawn & Garden Soil mixed in with your existing soil.

JUNE VEGETABLES

  • Black-Eyed Peas
  • Pumpkin
  • Sweet Potato
BLACK-EYED PEAS SALAD WITH ROASTED BUTTERNUT SQUASH AND GOAT CHEESE   INGREDIENTS Salad 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes 3 tablespoons olive oil Sea salt and fresh ground black pepper 2 cups fresh or frozen black-eyed peas 1 red bell pepper, cored, seeded and diced 1 jalapeno pepper, cored, seeded and diced 2 tablespoons chopped fresh marjoram 2 tablespoons chopped fresh flat-leaf parsley 2 ounces goat cheese, crumbled Sweet and Spicy Vinaigrette 1/3 cup apple cider vinegar 2 tablespoons honey grated zest and juice from one lemon 1 teaspoon crushed red pepper flakes sea salt and fresh ground black pepper to taste 1/4 cup extra virgin olive oil 1/4 cup canola or safflower oil   INSTRUCTIONS Preheat the oven to 400. Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork. Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water. Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify. Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.   VIEW RECIPE SOURCE

BLACK-EYED PEAS SALAD WITH ROASTED BUTTERNUT SQUASH AND

GOAT CHEESE

 

INGREDIENTS

Salad

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes

3 tablespoons olive oil

Sea salt and fresh ground black pepper

2 cups fresh or frozen black-eyed peas

1 red bell pepper, cored, seeded and diced

1 jalapeno pepper, cored, seeded and diced

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh flat-leaf parsley

2 ounces goat cheese, crumbled

Sweet and Spicy Vinaigrette

1/3 cup apple cider vinegar

2 tablespoons honey

grated zest and juice from one lemon

1 teaspoon crushed red pepper flakes

sea salt and fresh ground black pepper to taste

1/4 cup extra virgin olive oil

1/4 cup canola or safflower oil

 

INSTRUCTIONS

Preheat the oven to 400.

Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork.

Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water.

Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify.

Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.

 

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HOW TO MAKE HOMEMADE PUMPKIN PUREE   INGREDIENTS 2 sugar/pie pumpkins   INSTRUCTIONS Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins). Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting. Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily. Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon. Place the insides into a blender or food processor. Puree until smooth. Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.   VIEW RECIPE SOURCE

HOW TO MAKE HOMEMADE PUMPKIN PUREE

 

INGREDIENTS

2 sugar/pie pumpkins

 

INSTRUCTIONS

Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins).

Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting.

Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily.

Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.

Place the insides into a blender or food processor. Puree until smooth.

Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.

 

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GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE   INGREDIENTS 4 medium sweet potatoes (or 3 large sweet potatoes)* A light spray of olive oil 3 tablespoons melted butter 4 cloves garlic, crushed 1 tablespoon fresh chopped parsley Kosher Salt and Black Pepper to taste 2 tablespoons Parmesan Cheese   INSTRUCTIONS Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces). Boil Method: Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well. Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands. Smash: Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed). Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray. Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted. To Serve: Season with a little extra salt and parsley, and serve immediately.   VIEW RECIPE SOURCE

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE

 

INGREDIENTS

4 medium sweet potatoes (or 3 large sweet potatoes)*

A light spray of olive oil

3 tablespoons melted butter

4 cloves garlic, crushed

1 tablespoon fresh chopped parsley

Kosher Salt and Black Pepper to taste

2 tablespoons Parmesan Cheese

 

INSTRUCTIONS

Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces).

Boil Method:

Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.

Roast Method:

Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.

Smash:

Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).

Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To Serve:

Season with a little extra salt and parsley, and serve immediately.

 

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BLACK-EYED PEA HUMMUS WITH OLIVE OIL AND SUMAC   INGREDIENTS 2 cans (15 oz. can) black eyed peas, rinsed and drained (or use 3 cups cooked black-eyed peas) 2 tsp. garlic puree or minced garlic 6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon) 1/2 - 1 tsp. salt 2 T olive oil 1/2 tsp. ground cumin 3-6 T tahini (sesame seed paste), to taste water to thin hummus as needed (I used 2 T water) 2-3 T olive oil, for drizzling on hummus powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this whole wheat pita bread or veggie dippers for serving   INSTRUCTIONS Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.  Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute. Add the ground cumin and 3 T of tahini and process until it's combined.  Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  (I used the full 6 T of tahini, but I really like the taste of tahini.)   If the hummus seems too thick, add a few tablespoons of water and process.  (I added 2 tablespoons of water.)  Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)  Serve with whole wheat pita bread. Hummus will keep in the fridge for at least a week.    VIEW RECIPE SOURCE

BLACK-EYED PEA HUMMUS WITH OLIVE OIL AND SUMAC

 

INGREDIENTS

2 cans (15 oz. can) black eyed peas, rinsed and drained
(or use 3 cups cooked black-eyed peas)
2 tsp. garlic puree or minced garlic
6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon)
1/2 - 1 tsp. salt
2 T olive oil
1/2 tsp. ground cumin
3-6 T tahini (sesame seed paste), to taste
water to thin hummus as needed (I used 2 T water)
2-3 T olive oil, for drizzling on hummus
powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this whole wheat pita bread or veggie dippers for serving

 

INSTRUCTIONS

Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.  Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute.

Add the ground cumin and 3 T of tahini and process until it's combined.  Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  (I used the full 6 T of tahini, but I really like the taste of tahini.)  

If the hummus seems too thick, add a few tablespoons of water and process.  (I added 2 tablespoons of water.)  Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)  Serve with whole wheat pita bread.

Hummus will keep in the fridge for at least a week. 

 

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THE BEST PUMPKIN BREAD WITH BROWN BUTTER MAPLE ICING   INGREDIENTS ½ cup butter, softened (I used Land O Lakes) 1 cup dark brown sugar 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!) 2 eggs 1 & ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 & ½ cups all-purpose flour FOR GLAZE: ½ cup (1 stick) butter 1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny) 1-2 Tbsp maple syrup ¼ cup milk, optional if glaze is too thick   INSTRUCTIONS Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!   VIEW RECIPE SOURCE

THE BEST PUMPKIN BREAD WITH BROWN BUTTER MAPLE ICING

 

INGREDIENTS

½ cup butter, softened (I used Land O Lakes)

1 cup dark brown sugar

1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)

2 eggs

1 & ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 & ½ cups all-purpose flour

FOR GLAZE:

½ cup (1 stick) butter

1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)

1-2 Tbsp maple syrup

¼ cup milk, optional if glaze is too thick

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.

Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.

Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.

While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.

Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

 

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BAKED SWEET POTATO BLACK BEAN VEGGIE BURGERS   INGREDIENTS 15 oz black beans, drained & rinsed ½ cup mashed sweet potato (about 1 small potato, roasted) ½ cup frozen or fresh corn 1 medium green bell pepper, diced 1 red pepper, diced ¼ cup old-fashioned oats ½ tsp garlic powder ½ tsp onion powder ¼ tsp pepper ½ tsp paprika 1 tsp Italian Seasoning 1 tsp cumin 1 tsp ground coriander ¾ tsp sea salt (or more to taste)   INSTRUCTIONS Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft. Finely dice peppers using a food processor. Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes). Turn off heat and add corn. Stir until combined. Set aside to cool. Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade. Process for about 15 second or until combined. Add oats and spices and process until combined. Transfer processed mixture to a medium bowl. Add cooled veggies and mix well. Taste and adjust seasonings if needed. Grease two large baking sheets. Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet. Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping). Bake at 400 degrees F. for 20 minutes. After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned. Remove from oven, let cool slightly and serve.   VIEW RECIPE SOURCE

BAKED SWEET POTATO BLACK BEAN VEGGIE BURGERS

 

INGREDIENTS

15 oz black beans, drained & rinsed

½ cup mashed sweet potato (about 1 small potato, roasted)

½ cup frozen or fresh corn

1 medium green bell pepper, diced

1 red pepper, diced

¼ cup old-fashioned oats

½ tsp garlic powder

½ tsp onion powder

¼ tsp pepper

½ tsp paprika

1 tsp Italian Seasoning

1 tsp cumin

1 tsp ground coriander

¾ tsp sea salt (or more to taste)

 

INSTRUCTIONS

Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft.

Finely dice peppers using a food processor.

Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes).

Turn off heat and add corn. Stir until combined. Set aside to cool.

Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade.

Process for about 15 second or until combined.

Add oats and spices and process until combined.

Transfer processed mixture to a medium bowl.

Add cooled veggies and mix well. Taste and adjust seasonings if needed.

Grease two large baking sheets.

Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet.

Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping).

Bake at 400 degrees F. for 20 minutes.

After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned.

Remove from oven, let cool slightly and serve.

 

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