Menu: organic black eyed peas, cornbread with local cornmeal, eggs, milk, and butter, and collard greens with local organic bacon; dessert was Peach Kuchen (local peaches from the freezer, local organic whole wheat pastry flour, butter, egg, and homemade yogurt from local milk).
The black eyed peas were cooked long and slow, salted, and then thickened at the very end with a little milk and flour batter. They were plain and creamy. Then the collards were spicy, meaty, and touched with vinegar. A lovely counterpoint.
Family's opinions:
Husband: Great supper.
Ben, age 3: I liked the cornbread.
Genevieve, age 6: I liked the beans. Pin It
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8 comments:
Margo, not only is your peach kuchen delicious, the photo is attractive--worthy of a cookbook actually!
I like your "real" photos and the thrifty things you do. The blogs that look like a professional stylist and photographer did them just don't appeal to me.
aren't you up North? blackeyed peas, cornbread in a skillet and collards are so Southern.
Rhonda, yes, I'm up north. But I adore Southern food and my husband and I lived briefly on a farm in red-dirt Georgia. That's where I really learned to make greens.
All sounds yummy to me.. but then I am from Mississippi,ha.
Enjoying your blog.
Great comfort food, all of it! Sounds wonderful!
Where'd you get your bacon? I fried some local, organic bacon this morning and it never got crisp. It was, bizarrely, like a very, very thin, vaguely smokey pork chop.
mmmm....i love this meal. we had it on NY.
Yum. That is the food of my childhood, I love it!!!! (Well, not really greens, though I am accepting them as an adult. But beans and cornbread? uh-huh!)
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