a take on a southern classic. these muffins are great for brunch or as a side to your favorite soup.
recipe follows after the jump
Posts Tagged ‘southern food’
eating good, clean, and fair
garden to table
this past weekend, athens hosted the annual georgia organics conference. the event invited thousands of farmers, novice gardeners, and organic enthusiasts together for educational seminars, farm tours, food, and entertainment. on saturday night there was a farmer’s feast which featured foods and wines made by 25 georgia chefs and of course using organic georgia ingredients. the keynote speaker of the event was carlo petrini from italy who is the founder of the slow food movement.
while i enjoyed chowing down on the food and drinking a couple of glasses of local wine, i left the feast completely inspired and reminded of the many ways to help our troubled food system.
i wanted to pass along some quick things that i took from the feast:
-keep food clean; grow, eat and support chemical free food
-good food costs more; it is NOT more expensive. you are investing in a future for yourself and others
-support locally grown food; it helps your local economy, uses less resources, and tastes better
-cheap food is hard on our bodies, soil, and local/national economy
-start a garden and visit the farms where your food is produced
-be a co-producer of your food, know who is growing it and how it is being grown, and get involved
-get imaginative with and eat your left overs
-encourage others to eat SLOW!
-southern soul food is something we should be proud of!!
southern lace cookies
garden to table
with valentines day right around the corner, i thought i would share these dainty lace cookies.
recipe follows after the jump
lee brothers cheese straws
garden to table
cheese straws can be made differently depending on who you ask. most folks extrude the dough through a cookie press. i like the lee brothers version because they turn out a little more rustic. they taste just as good, whichever way you make them. how can you go wrong when your base ingredients are cheese, butter, and flour?
these are great to make ahead of time and store in the freezer, perfect for impromptu entertaining.
potting up citrus
seasonal bloom
as we have said before, you have to get creative with flora in the winter, even around here where we have a year round growing season eventhough the temperatures can swing from chilly to mild (case in point: it was 17 degrees here last week and yesterday it was 65 and sunny!).
something fun to try:
order up some citrus plants, or buy some from a local nursery…meyer lemons or kumquats are some favorites…
here, a kumquat stands, repotted in an old churn and tied with a braid of raffia ’round the middle.
pretty to look at with fragrant flowers, they are just as yummy to eat.
roasted winter vegetables
garden to table
roasting winter root vegetables makes a great hearty winter meal or side dish. use up some veggies you have stored or see if you can find some locally grown winter roots. i roasted up some turnips, beets, radishes, and some winter butternut squash. other good veggies to use are: brussel sprouts, onions, potatoes, sweet potatoes, fennel bulbs, or whole garlic. the roasting brings out the sweetness in the veggies and makes them perfectly tender.
to roast:
-pre-heat oven to 400 degrees
-cut up veggies so that they are similiar in size, the smaller ones you can leave whole
-toss in a generous amount of olive oil
-put veggies in a roasting pan and roast in the oven for about 30-50 minutes or until tender
-chop up some garlic and herbs and add to veggies. you can add some salt and pepper at this time too. put veggies back into oven for about 5 minutes or until veggies are browned.
-serve as a side dish or a main dish with a side of greens.
