We had freshly shelled blackeyed peas directly from our garden again last night. This time I decided to cook them with sliced organic carrots, diced organic new white potatoes, and chopped onion. Adding a couple shakes of oregano and marjoram, I boiled them gently in low sodium veggie broth for 15 minutes. This combination was our main entrée, and it was great. In addition, we had some fresh collard greens from our box garden, broccoli, and asparagus – all good. Carol fixed a great garden salad, and we had watermelon for dessert. Altogether, it was another good plant-based meal.