Lady Bird Johnson Wildflower Center

by Paris Permenter & John Bigley

Returning home after a short trip, we found the damage right away. The deer had taken a toll on our landscaping, harvesting exotic plants like children eating jelly beans in a candy store. The blazing hibiscus, the carefully tended banana plant, the delicate bougainvillea--they were all gone after a series of midnight munching sprees.

Fortunately help was easy to find. We drove to the Lady Bird Johnson Wildflower Center, located on the western fringes of Austin, Texas where the Hill Country first ripples up from a sea of farmland. Unlike traditional botanical gardens where imported blossoms shine, here native plants are king. Volunteers and scientists study and preserve North American shrubs, grasses, vines, trees, and wildflowers. A clearinghouse annually answers over 10,000 questions and requests for information about cutting water bills, controlling soil erosion, and reducing pesticide use by planting home grown species.

We began at the visitors gallery, where a film explains the uniqueness of this non-profit center founded in 1982 by the former First Lady. Nearby, exhibits like "nature's medicine cabinet" illustrate plant remedies while "Ralph the talking lawnmower" features facts on native grasses.

But the 42 acres of fields, blazed with bluebonnets, Indian paintbrushes, verbena, and other local species, drew our attention. We strolled the nature trail, wound our way through fragrant wildflower meadows, and visited the display gardens. Among 23 theme gardens we found our landscaping solution: a garden featuring deer-discouraging native plants. Our lawn worries were over.

Armed with a list of suggested plants, we celebrated with lunch from the center's Wildflower Cafe. Seated beneath a tall oak, we toasted our success with the tangy taste of black-eyed pea salad. A traditional Texas good luck dish, we knew these peas, enhanced with the fresh flavors of peppers and onions, were the perfect way to kick off our newfound landscape plans.

For more information: Contact the Lady Bird Johnson Wildflower Center at (512) 292-4100 or check out the web site at www.wildflower.org.

BLACK-EYED PEA SALAD

1 16-ounce package frozen black-eyed peas, cooked
1 6-ounce jar marinated artichoke hearts, undrained
2 cups rotelle macaroni, cooked
1 small sweet red pepper, chopped
1 small green pepper, chopped
2 medium fresh jalapeño peppers, seeded and chopped
1/2 cup purple onion, chopped

Dressing:
1 0.7-ounce package Italian salad dressing mix
1/4 cup sugar
1/2 teaspoon pepper
1/2 cup vinegar
1/4 cup vegetable oil

Cook peas according to package directions. Drain and let cool.
Drain artichoke hearts, reserving liquid. Chop artichokes, and set aside.
Combine peas, chopped artichoke, macaroni, and next six ingredients in a large bowl. Toss gently.
Combine reserved artichoke liquid, dressing mix, sugar, pepper, vinegar, and oil in a jar; cover tightly and shake vigorously.
Pour dressing over pea mixture, stirring gently. Cover and chill salad at least two hours before serving.

Yields 12 servings.

Copyright Paris Permenter & John Bigley