Sheri shares her love of heirloom field peas with a savory Hoppin' John Risotto recipe with a Collard Pesto that is a keeper and sure to be the hit of your next dinner party.

Sheri shares her delicious recipes for cooking with heirloom field peas with an extra helping of her Hoppin’ John Risotto with Collard Pesto and an “oh so beautiful” Lady Field Pea and Tomato Salad in Lemon Vinaigrette. Sheri takes a field trip to the Utopian Seed Project Farm and cooks with chef and farmer Jamie Swofford, who cooks up a delicious Field Pea Succotash.

Chef and farmer Jamie Swofford cooks up a delicious Field Pea Succotash in his packing shed for a cook along with Sheri. It's a one-pan garden pickup recipe you don't want to miss.

Sheri dishes on all the field peas used to make her gorgeous Lady Pea & Heirloom Tomato Salad. You'll see how this recipe is a work of art that will be a delicious stunner on your table.

Sheri says a great tip to easily cut up your bell peppers and prepare them for recipes.

Field peas were once passed down through families and farmers. Sheri takes a trip to the field peas at the Utopian Seed Project Farm near Asheville to learn about saving heritage crops.

Chef Jamie Davis shows off his oyster shucking skills before he and Sheri roast them on the half shell with delicious, spiced butter.

Fresh oysters like to be cool, airy and damp. Stored properly with these ideas in mind, oysters can last for a few days, but as Sheri says sooner is better when it comes to enjoying fresh oysters.

Benne seeds, an heirloom form of sesame seeds, add an amazing depth of flavor to Sheri's oyster stew, making this a perfect fall recipe.

Never quite the same way twice, Sheri loves the flexibility and fun when making her crispy oyster rolls with zesty, homemade tartar sauce. Whether you prefer spicy or mild, Sheri's tartar sauce recipes have something for everyone. Yum!

Sheri joins oyster farmer Ryan Bethea for a tour of his operation on Harker's Island. Ryan's mission is to bring fresh seafood to everyone.

It’s a scrumptious cornmeal confession as Sheri makes her fabulous family cornbread recipe with cornmeal from her family mill. She talks about the debate of whether cornbread should be sweet or savory, but there’s a honey butter topping that steals the show.

Cast iron skillets are often passed down though generations. If you are lucky enough to have one, old or new, Sheri says a helpful hint about the best way to season and care for your cast iron skillet.

Cornmeal has a special place in Sheri’s heart as she shares her mouth-watering lemony cornmeal pound cake with glaze and lemon sugar topping that will make everyone happy.

Out and about to explore the ingredient of cornmeal Sheri Castle makes a trip to her hometown of Boone to visit the family mill passed down through generations. Sheri's dad Lynn gives her a lesson on the mountain community history of grinding cornmeal and why it tastes so good.

Cornmeal has a special place in Sheri’s heart as she shares her mouth-watering cornbread pound cake with glaze and lemon sugar that will make everyone happy. And it’s a scrumptious cornmeal confession as Sheri makes her fabulous cornbread recipe with family cornmeal. Sheri cooks along with Cheetie Kumar and says a helpful hint about the best way to season and care for your cast iron skillet.

In Raleigh, Rockstar Chef Cheetie Kumar cooks an amazing coconut cornmeal upma with Sheri, something Cheetie remembers cooking at home with her mother in India.

From apples to oysters, muscadines to cornmeal, Sheri Castle explores eight local ingredients from the ground up. The Key Ingredient with Sheri Castle premieres Thursday, September 23, 7:30 PM on PBS NC and the PBS Video app.