Thursday, December 24, 2009

Carrot Soup With a Nutmeg Infusion, and more: Solstice, December 21, 2009

Carrot soup in a splendid green bowl seemed the visual essence of the way the seasons fold into each other: winter-rootsy carrots, elevated with creams and nutmeg and looking like the returning light of the sun, in a bowl the color of new green sprouts.

Other lovely, tasty foods also graced our Winter Solstice edition of Cornbread Suppers.
  • Squash and potato stew, w/cumin, almond, sesame seeds ground. Chili - HOT! Veggies: KY Proud! Vegan!
  • made with ground almonds and spices, veggies with lemon-herb-mayo dip,
  • Salad with apples, walnuts, and honey balsamic dressing
  • Black Skillet/Buttermilk Cornbread - not sweet, no gluten, vegetarian
  • New England Double Corn Muffins: Sweet, Contains Gluten, Vegetarian
  • Chocolate-Walnut Toffee: no gluten

Pumpkin Flan, They Said, at Cornbread Supper on December 14, 2009

I may have lost the little Food Identification Slips from this week -- after all, I was quarantined in the upper reaches of the house so I wouldn't pass along a gift of winter malaise. I heard there was pumpkin flan!!!! And I see from photos -- Thank you, JKL -- that there was salad, and, of course, a giant savory cornbread pudding and some classic Black Skillet cornbread.

I can also say that the sounds of the party suggested a good time appeared, and that some little people with lovely bell-like laughs were part of it all.

Sunday, December 13, 2009

Really Very Hot & Spicy Experimental Soup and more on December 7, 2009

We have the reds - and the Casey County greens (see below) of the season on the Cornbread Supper table this December. In addition to these cheery Cranberry Bars (with pecans and almond extract), we had other delicious foods on December 7, 2009:
  • Really Very Hot & Spicy Experimental Pumpkin & Turnip Curry Soup (Vegan)
  • Trader Joe's Hummus Quartet (..."hum us a few bars, please, Joe".......)
  • Baked Penne with Cheese
  • Butternut Couscous
  • Bluegrass Salad from Creating a Stir, (Kerry Zack)
  • Buttermilk-Cheese Grits Casserole - slightly spicy - vegetarian
  • Black Skillet/Hot Water Cornbread - vegetarian
  • Homemade Local Cottage Cheese (pasteurized milk) very lightly salted
  • Casey County Greens + Dill Vinaigrette

Wednesday, December 9, 2009

Vermont Maple Syrup, Feta, Prosciutto Cornbread??

I'm thinking of a Kentucky version of this dish, reportedly invented for an "All Maple Syrup" meal three friends cooked up in a Vermont cabin.

To bring this cornbread home to the lower midwest/upper south/western Appalachia, we'll try getting that flour out of there. To localize the flavors even more, we'll try sorghum instead of maple syrup, though I believe the maple syrup flavor would be fantastic with cornbread. We have homemade feta from fine local Jerseys, and, as the article suggests, the feta is plenty salty. We'll try local country ham or bacon instead of the prosciutto. And we'll see! And report back.

Wednesday, December 2, 2009

Hearty Stews and Soups: November 30, 2009

The Monday after Thanksgiving we promised simple, flavorful, nutrient-rich food -- cornbread and multi-beans & greens soup. An after-Supper photo shows what a fine night it was for soups and stews.

Energetic groups planned fine things for downtown this Monday, both to the east and west, round about Cornbread Supper time, 6 PM. So we encouraged people to go the 5:30 PM tree lighting at the Isaac Murphy Memorial Art Garden or to the 5:00 PM petition signing at the Distillery District, or both, and then come by Campsie. We promised there would be plenty of cornbread, hearty warm foods, and conviviality. People took us up on the promise, and we had a fine group, some of whom came in with cold cheeks and hands, and double-Santa flexi-straw-whistles, from the East End's first ever tree lighting ceremony.

What they brought to and found on the food table:

  • Beef Stew
  • Grandma's Meat Loaf
  • Multi-bean Soup with Greens and More; vegetarian/vegan, very little salt/fat
  • Pumpkin & Turnip Soup (vegan)
  • Bean Soup (vegetarian)
  • Tofu & Sesame Noodles
  • Beautiful Spinach Salad
  • Green Salad with Fruit Topper
  • Appalachian Black Skillet/Hot Water Cornbread with a few tweaks, vegetarian
  • A more (not sweet) custardy cornbread; vegetarian
  • Grandmother's Fruit Cocktail Bars
  • Homemade Sorghum Caramels

Tuesday, November 24, 2009

Pumpkin Soup, Fresh Green Salad, Grapeleaves, and (still) Roses on November 23, 2009

The late fall bounty from the London Ferrell Community Garden (tender fresh lettuces) and the Campsie garden (fennel, chives, mint, parsley, and toasted butternut squash seeds) led us into Thanksgiving week with proper gratitude.

We also had a luscious platter of Middle Eastern goodness from Sahara.

Late fall roses and double-blooming Korean lilacs formed the centerpiece.

We enjoyed a cornbread casserole with Stone Cross Farm bacon and Blue Grass Parmesan, and an upside down caramel apple cornmeal cake that did not do justice to the wonderful Reed Valley Orchard apples involved.
Israeli saffron couscous (veggie) cast a lovely yellow light.
Spicy candied pecans inspired a left-behind love note from a young member of the group, who said, "The candied spicy pecans were so good. I would eat them every day if I had a box of them."

Late arrivals were welcomed - both the people and the foods, which included a lovely pasta dish and a Black Bottom Banana pie from local favorite Missy's Pies.

It was the pumpkin and sage soup (vegan) from Winston Avenue that went first.

Monday, November 23, 2009

November 17, still with Campsie roses!

Warm fall days, even with some light frosts, have not stopped the production in the Campsie garden or our great nearby big sister garden space, the London Ferrell Community Garden.

With four beautiful, large, fragrant Abraham Darby roses on the table, we enjoyed the benefits of a group small enough to sit in one large oval and have deeper than usual conversations. We enjoyed these fine foods:
  • Beets with radishes pomegranate seeds, & celery, lemon/curry dressing
  • SPICY yellow curry with vegetables and tofu (and rice)
  • Local tomatoes, grits eggs, sage; exotic olive oil, black pepper, salt
  • Acorn squash (Lex), black lentils, tomatoes, goat cheese, parsley & home-grown herbs
  • Homemade cottage cheese: pasteurized Kentucky milk, salt, nothing else
  • Apple challah bread pudding with dulce de leche Bourbon sauce; Great Harvest Challah, Reed Valley Orchard apples, Kentucky dulce, Buffalo Trace Bourbon
  • Reed Valley Orchard mixed apples: Granny Smith, Pink Lady, Brushy Mountain, York, ???
  • Kentucky black skillet buttermilk hot water cornbread; Weisenberger White Unbolted cornmeal not sweet, no gluten, vegetarian
  • New England Indian Pudding - vegetarian, sweet, no gluten; eat with cider-lemon sauce if you like
  • Cider Lemon Sauce (Reed Valley cider, Meyer lemons from a friend's sister's backyard in N'awlins)

Wednesday, November 11, 2009

November 9, 2009

Homemade, warm, delicious, especially all together:
  • Brunswick Stew: Chicken, Lima Beans, Corn, Onions, Galic, Peppers, Flour, Broth
  • KY Greens a la Kroger
  • Dahl (not spicy)
  • Pumpkin Ravioli & Sauce from Oliva Bella - Goat Cheese from Sappoo d'Italia
  • Music (garlic) To Our Ears (corn) Vegetarian
  • Honey Butter Cornbread, vegetarian, no gluten, contains dairy
  • KY Black Skillet Cornbread, vegetarian tonight, not sweet, no gluten, contains dairy
  • Dulce de Leche homemade, milk, sugar (organic)
  • Walnut Turtle Bars (very crumbly!)
  • Homemade CARAMEL SAUCE for Brownie Sundaes!

November 2, 2009

A beautiful meal! Here is how the providers described their dishes:
  • Potato Soup with Sausage + Kale (contains beef, turkey, and pork)
  • Rice Pilaf with Almonds, Peas, Raisins, Butter, Cinnamon, Cardamom
  • White Beans with Fresh Sage and Garlic and Yukon Gold Potatoes
  • Veg. Potato Soup w/Milk & Butter
  • Brussels Sprout, Cherries, Balsamic Vinegar, s/p/canola oil, bacon w/o preservatives, etc.
  • Apple Relish
  • Kentucky Pear Pie
  • Key Lime Pie
  • New England Anadama Bread (cornmeal, flour, molasses) - vegetarian
  • KY Black Skillet/Bacon Fat/Hot Water Cornbread - no flour/gluten
  • Honey-Butter Cornbread - Vegetarian - (no flour/gluten)
  • Homemade Butter - Local Milk, not pasteurized, not for pregnant people or those w/immune issues

Wednesday, October 28, 2009

A Big Catch-Up (but not Catchup) Post

Sonya's MLKNA Uber-CarrotHere we will mingle together photos and food descriptions tied to six excellent Cornbread Suppers, each different and each fine in its own perfect way -- just about exactly the way homemade cornbread varies happily batch by batch, and always satisfies.

Late summer Cornbread Suppers featured many homegrown flourishes, none more astonishing than the biggest carrot ever seen - from a home garden just around the corner on North Martin Luther King Boulevard.

Abraham Darby roses from the Campsie garden
The Campsie flowers keep coming, well into deep fall, and well after the first two mild frosts.

Abraham Darby, our David Austin rose, blooms multiple times most years; in cool, wet 2009, one sturdy bush produced nearly continuous sweet-smelling, old-fashioned,apricot blooms from May through October.

Which Suppers did the following dishes grace? No clue. All the little slips of paper from the six events have formed one super Smorga-family buffet now.
  • Sweet potato & raisins in a cool sauce with couscous too
  • Just About All Local Savory Cornbread Pudding (not vegetarian; slightly spicy; no gluten)
  • Corn, Mexican midget tomatoes, basil
  • Ratatouille
  • Pickled Beets from the Koch Backyard
  • Waldorf Salad; contains walnuts, eggs, dates
  • Polenta and London Ferrell Garden Greens; vegetarian w/Parmesan
  • Vegan Polenta and Greens
  • Anadama Bread (contains flour, gluten)
  • Pumpkin Cranberry Chocolate Chip Cookies made with Casey County pumpkin!

A multi-dessert night

  • Pumpkin Sorghum Spice Mousse: No gluten; Try with the Cornmeal Crisps (they have gluten)
  • Cornmeal Crisps
  • Plain Old Cornbread: Vegetarian
  • All Natural Chicken Provolone Sausage and Organic Sauerkraut
  • Roasted Broccoli w/Olive Oil, Pepper, Sea Salt, Sugar
  • Broccoli-Lentils-Brown Rice-Cheese Casserole
  • Red Beans and Sausage for Rice
  • Endive Salad with Pears and Blue Cheese

Cornmeal Crisps

  • Apple Blackberry Crisp
  • Lowfat NY-Style Cheesecake
  • Black Bean Special Ham
  • Green Salad with Goat Cheese Beets Walnuts
  • Carrot Purée (vegan)(vegetarian)
  • Campsie Brandwine Tomatoes, Balsamic Vinegar, Oilve Oil, Pepper, Sea Salt (Vegan)
  • Cornbread is Vegetarian Tonight (contains dairy & eggs)
  • Mr. Oberholtzer's Excellent Casey County Sorghum (vegan)

Becca's fantastic cornmeal waffles

  • Cornmeal Waffles
  • Sweet Berry Sauce for Waffles
  • Savory Sauce for Waffles: Slightly Spicy
  • Local Crème Fraîche slightly sweetened with N.H. Maple Syrup: Only for fresh milk aficionados; not for pregnant people

A note about what people bring to drink:
  • Seltzers
  • Juices
  • Wine from Kentucky, California, Italy, Argentina, Spain, Germany, Chile, Australia, France: reds, whites, rosés, sparklers
Drinks are part of the fun
  • Organic Chicken
  • Cheese-Bacon Grits
  • Carp Lake Penne (pasta, asparagus, pine nuts, lemon, chicken stock, parsley & chives)
  • Jamabalaya with meat!
  • Cornbread made with Bacon Fat
  • Acorn Squash Salad
Fresh salad with butternut squash
  • Grilled honey-basted banana w/cinnamon
  • Savory Corn Pudding (no sugar or gluten)
  • Brave? Try the Hot Honey Jalapeño Drizzle on your pudding
  • Homemade Strawberry Preserves - Tallgrass Farm (Lois Mateus)
  • Fresh Lincoln County Red Raspberry Sauce
  • Vegetarian Cornbread
  • Pasta with Garbanzos; contains cheese
  • Backyard Garden Salad
  • Lemon Orzo

Beans go well with cornbread

  • Cam's Appalachian Hot Skillet Cornmeal, vegetarian, no sugar or wheat
  • Corn Bisque (contains bacon)
  • Nevenka Beet Salad: Beets, Raisins, Carrots, Green onions, Vinegar; oil, Sunflower Seeds
  • Egglplant, Onion & Pepper Spread from Tassajara!
  • Broccoli Casserole
  • Garlic Pan-Fried Ricotta Dumplings
  • Baked Beans w/Bacon
  • Tomatillo Salsa and Backyard Green Peppers
  • Larry's Gazpacho

Homemade tomatillo salsa with home-grown pepper strips

Sometimes, all that is left are crumbs. And a beautiful plate, ready to hold next week's Cornbread Supper contributions.

Gorgeous Plate that held something popular

Monday, October 26, 2009

Cornbread Suppers Continue

A spell of under-the-weatherness helped us fall behind in documenting each Cornbread Supper, but we are back on track with the real events, and have been for several weeks. Join us each Monday night, 6 PM, for cornbread and conviviality.

Sunday, September 6, 2009

August 31: Handmade Pie, Appalachian Cornbread, more

The hand that holds the dish made the crust from scratch, and improved the pie recipe, and brought the results to appreciative fans at the August 31 Cornbread Supper. About 25 people inaugurated the school season with dishes made from summer's goodness and lots of home grown and local ingredients.

The little descriptive slips of paper left after the Supper included these tasty bits:
  • Local tomato, basil, goat cheese, Italian olive oil and balsamic vinegar
  • Zucchini, onions, basil & sage from the yard
  • Veggie - green tomato salad
  • Purple tomato pie
  • Zucchini quiche
  • Curry wheatberry salad
  • Rice pudding with cinnamon [a cup of rice cooked in a quart of local milk for an hour, and then adorned further....yum]
  • Cam's Appalachian Hot Skillet Cornbread
  • "What We Had" Cornbread: (in the temporary absence of Weisenberger's White Unbolted Cornmeal): Stonecross bacon, Colonel Newsom's organic country ha, Elmwood Stock Farm eggs, Boyd Orchard corn, Homegrown hot peppers and home-dried tomatoes, yellow cornmeals, one a "roasted" type from a Pennsylvania mill
  • Beautiful, elegant EXTREMELY local bean seed from a neighbor: a scarlet runner, a purple beauty, and an Asian long - displayed for sharing on the mantel

Monday, August 10, 2009

July 27: Sixty Before the Sabbatical: Good, Tasty, Plenty

Mick mixes Blueberry BramblesCocktail Impresario Mick Jeffries did not disappoint with his elegant summer drinks that matched Sonic's blueberry-sized ice globes with the last local blueberries we could find. Mick poured up small tastes for many of the adults at the largest ever (so far) Cornbread Supper: more than 60 people, counting all ages.

Mick's "Blueberry Bramble" had many talking about the mysterious combination of fresh flavors that included Creme de Myrtille (blueberry) liqueur and Koch Family Pineapple Sage-infused simple syrup.

Another quintessential Kentucky berry -- handpicked wild in Anderson County earlier in the day -- also showed up and showed off in a Blackberry Shortcake set inside Cornmeal Biscuit Shortcakes. See the assembly and the finished beauties, two platters of which lived precariously short lives among the Supperians.

Blackberry Shortcake Assembly Right on SiteI tasted a bite of berries with a bit of the hand-whipped cream, and said, "Mmmmm. Cloves!" Nope. "Allspice!" Nope. That's just Kentucky's wild blackberry flavor, part of our resplendent food heritage. I had forgotten just how much spice a wild blackberry packs into a stacked tower of flavors, from sweet to bitter, fruity to dark, tangy to deep.

That complexity, I feel sure, helped thousands of Kentucky families from the late 1800s through the middle of the 1900s enjoy eating hundreds of gallons of canned blackberries -- precious, free foraged food -- each winter without tiring of the flavor.

Spectacular fresh blackberry shortcakes with cornmeal biscuit shortcakes, whipped cream, and fresh mintThe tables at Campsie filled with wonderful food for this final Supper before a short break. Truth is - the house filled and the energy and activity levels built so quickly that I did not get many pictures. Not only that - I seem to have lost the thick stack of little slips of paper describing the dishes people brought.

I know there was a picture-perfect Squash Soufflé, a Baconator Cornbread and three skillets of Blue Moon and Meadowbloom Farm Leek-Bleugrass Chevre feta vegetarian style cornbread - and I know it disappeared. Squash CasseroleHow dark is too dark? Blue Moon, Meadowbloom, Bleugrass Chevre Leek-Feta Cornbread

August 10 Bleugrass Chevre and Slow Food Bluegrass host a special Country Cornbread Supper, with visits to the goats encouraged. August 31 Cornbread Suppers at Campsie resume, 6:00 PM.

Sunday, July 26, 2009

Alison Wiediger Rocks Campsie Place! The July 20 09 report

Awesome Alison -- That's how I think of her, now that I have been a lucky part of her engagement with a room full of interested farmers, potential farmers, and their urban allies. Alison drove more than two hours to share her expertise in year-round vegetable farming in Kentucky.

In the earl 1990s, Alison and her husband Paul received one of the first Kentucky organic certifications for their Au Naturel Farm near Mammoth Cave. They then piloted the use of high tunnels -- unheated hoop-style greenhouses -- for winter salad vegetable production.

Alison said a University of Kentucky professor, Dr. Emery Emmert, developed the technique in the 1940s and 1950s, and then Kentucky growers pretty much forgot about Dr. Emmert's discoveries. Alison also credited Eliot Coleman of Maine's Four Season Farm, who has written several books on winter vegetable production and organic farming, some of them with his wife, Barbara Damrosch, who writes a weekly column, A Cook's Garden, for the Washington Post. Eliot Coleman's most recent book is The Winter Harvest Handbook.

The Wiedigers, whose first high tunnel came from the garden section at Wal-Mart, now are national experts on high tunnels. They have written Walking to Spring, a book about using high tunnels to grow food year round, and lead workshops on the topic around the country.

In 2009, central Kentucky has no high tunnel winter greens producer. Alison pointed out to the potential farmers present that although farming never makes one right -- people farm, she says, "because they can't NOT farm" -- the winter vegetable production and local sales are the most profitable part of Au Naturel's business.

I doubt Alison got to eat anything during the Cornbread Supper, although some tomatoes from her farm showed up at the table in a beautiful caprese-style salad. Here's some of what Alison missed eating, according to the dish descriptions left behind:
  • Corn fritters w/honey
  • Pesto walnut salad w/tomatoes, feta & olives
  • Homemade wild blackberry ice cream
  • Beer Bread
  • Organic stir fry
  • White Chicken Chili
  • Brownies
  • Whole Wheat & Oat Choc. Chip & Almonds (also butter & eggs)
  • Weisenberger Cheese Grits with Candy Onions & Kenny's Asiago Cheese
  • Bacon-Corn-Leek-Shallot-Candy Onion-Garlic-Parmesan Cornbread

Monday, July 20, 2009

News, and July 13 reports

Quick news: Alison Wiediger of Au Naturel Farm will be at the July 20 Cornbread Supper to talk about high tunnels, or hoop houses, from 5 - 6 PM. Supper starts at 6 PM as usual.

Mick Jeffries
will make and offer fresh artisanal cocktails for the July 27 Supper. Blueberries, perhaps...

Susan Miller, goat cheesemaker extraordinaire, Slow Food Bluegrass member, and proprietor of Bleugrass Chevre, will host a special country Cornbread Supper edition on Monday, August 10, on Grimes Mill Road. More details will follow - save this date for an extraordinary evening of Bluegrass/Bleugrass conviviality.

No Cornbread Suppers on August 3, 17, and 24 while your hosts play in Massachusetts. We'll see you promptly at 6 PM on August 31. (and July 20 and July 27, of course.)

And the July 13 Bastille Day edition of Cornbread Suppers? Fantastic. 45 people or so -- with only two short folks under the age of 10, which we hope is NOT a trend -- and a wonderful spread of food and drinks.

Cornbreads included a firecracker spicy Stone Cross Farm chorizo with Blue Moon leeks, garlic, onions, and Kenny's cheeses, and a vegetarian corn-garlic-onions-multicheese vegetarian offering.

Here's how Cornbread Contributors described their offerings (if they did) on little helpful pieces of paper:
  • Fresh, local "organic" -- nothing added (beets, cucumbers, nasturtiums)
  • Vegan olive oil, plain and Bals. vinegar, pinenuts, coconut, thyme, parsley
  • Purchased at the Farmers Market; probably not local, but seasonal (watermelon chunks)
  • Turkey meatballs with feta cheese; sauce is yogurt, cucumber, garlic
  • Zucchini from my garden, onion (Vidalia) from the Farmers Market, garlic, fava beans, sea salt, red pepper, white pepper, curry, Oberholtzer's Sorghum, made in KY
  • Greens w/goat cheese, candied walnuts and shallot vinaigrette
  • Tomato cucumber salad
  • Cole Slaw - Backyard cabbage and peppers
  • Bund Gobhi aur Matar, no meat
  • Tabbooleh, veg.
  • BaBa Ghanoush made with local eggplants
  • Broccoli & Asparagus Casserole; no eggs, no rice, no mayo
  • Beet Salad w/curry vinaigrette
  • Roasted Red Pepper Feta Dip
  • Sauteed Swiss Chard
I appreciate people sharing the details of their dishes with each other, as enticement, useful allergy/sensitivity/preference information -- and because I often find out after the fact about wonderful dishes that people enjoyed during the Supper!

Thursday, July 16, 2009

Wonderful Guest: Alison Wiediger, July 20, 2009 - 5 PM

Greens grower extraordinaire Alison Wiediger joins us at 5:00 PM Monday, July 20 - one hour before the usual Supper start time - to talk with us about growing vegetables year-round, using unheated high tunnels, also known as hoop houses. Please come!

Alison and her husband Paul own Au Naturel Farm in Smiths Grove, Kentucky. The Wiedigers are national experts on high tunnels. They have written Walking to Spring, a book about using high tunnels to grow food year round. They do workshops around the country, and share generously with others about ways to launch and sustain a successful, profitable farm-based business like theirs.

Of great interest to both growers and eaters: the opportunity for growers to create real profits and for eaters to enjoy fresh local salads in deep winter, thanks to greens grown in high tunnels.

Come at 5:00 on Monday, July 20, 2009, to talk with Alison, and stay for the usual Cornbread Supper, starting at 6 PM. See the sidebar for location and other details about Cornbread Suppers.

All are welcome.

Thursday, July 9, 2009

July 6, 2009: The day we all came to Cornbread Supper

Watermelon JuiceAh, the watermelon juice! As unexpected, refreshing, and utterly cool as the 54 people (at least) who came to Cornbread Supper this week. At least 13 people were first-timers. At least 10 wiggly ones were under the age of 8 or so. Food poured in, "supervalue" sparkling J. Roget poured out (and we liked the Extra Dry better than the Brut) - and then the hula hoopers showed up!

Lovely hoopstress and neighbor Ms. SB brought a clutch of hoops of different sizes, and a hoopathon set in after the meal, working circles around the short end of Campsie. So many energy circles got set in motion and rippled out into space, we're still eating round-cornered food days later.

Mexican and Blue Moon/Music/Full Moon cornbreads, nearly readyMexican Cornbread, adapted from a family recipe and filled with Kentucky ingredients, disappeared quickly. So did the Blue Moon/Full Moon/Music vegetarian cornbread, made with Blue Moon Farm's leeks and Music garlic.

So many treats, one a cool green pea soup with mint, with its seductive, surprising, slow cayenne burn - beautiful and delicious. And vegetarian, says its descriptive slip of paper. We enjoyed so many more beautiful, tasty foods, described by their producers in these ways:Chilled Pea Soup with Mint
  • Intense hummus, not too mild!
  • Zucchini, onions, lemon, olive oil, celery seed, garlic powder, pepper, salt
  • Fruit salad, yogurt dressing
  • Very garlic pasta & peas
  • Hummus
  • Asiago over Angel Hair with tomatoes, parsley, etc.
  • Beans, rice, tomato, onion, corn, cilantro (veggie)
  • Pencil Pod Beans - local (garden)
  • Pap's homegrown green beans (w/butter & salt)
  • Martin Luther King homegrown organic cucumber! Yoghurt, local honey, seasalt; also organic from my yard & garden: Swiss chard, dill, basil, mint
>Lots of Green!
Next? Porch sitting, porch standing, porch conversations. Hoops, hooping, hoop dreams revived and renewed and perhaps set in motion for the first time, perhaps (for the one-year-olds involved.) So fine in the perfect warm-cool-dry summer city evening.

Nancy's (Excellent) Cheddar Snaps

Blue Moon - Full Moon - Music Corngread

Cool Fruit Salad

Sunday, July 5, 2009

June 29: What food!!!

Amazing Homemade Ricotta Gnocchi
It was a foodie extravaganza, unpreplanned, as always. Wines came in abundance, too, as seems to be the case each week.

Pictures of some of the foods follow after the listing.

It's too bad we have no audio record of the oohs, ahhhhs, and outright squeals that greeted the deviled eggs, and the yummmms all around for all the other delights, including these (from the paper slips describing the dishes):
  • Homemade gnocchi, with homemade ricotta as a prime ingredient
  • Pistachio nuts and sunflower seeds
  • Vegan blueberry pie (Blueberries, Ginger, Sugar, Wheat & White Flour, Cornstarch & Salt)
  • Green Beans Vinaigrette
  • Black-eyed Peas (meat-free)
  • Mediterranean Coucous w/Lentil Salad (w/vinaigrette, tomatoes, arugula, mint) - and Feta
  • Cucumbers & Dill w/garlic and lemon & a bit of Feta
  • Last Spring 09 greens from Campsie garden w/lemon mustard vinaigrette
  • Blueberry (barely) cornmeal poundcake from Molly Wizenberg's A Homemade Life
  • Buttermilk Vanilla ice cream - local pasteurized cream and milk, Elmwood eggs
  • Blue-Black Sauce for cake or ice cream
  • Polenta with sundried tomato/onion/bacon/cream sauce
  • Polenta with garlicky greens and pecans (ovo-lacto-vegetarian)
  • Reed Valley Orchard Black Raspberries and Blueberries - Picked Today. Finger Food for Tasting

Knock your socks off old-fashioned double/triple orange daylilies

Homemade deviled eggs

Cucumber Dill Salad
First ever real homemade Blueberry Pie - Vegan and Fabulous
Final Spring Salad from Campsie, lemon Dijon vinaigrette
The amazing dessert table, with homemade buttermilk ice cream

Blueberry Poundcake

Sunday, June 28, 2009

June 22, 2009: Blue Moon Cornbreads, Roasted Pork Loin, and Carroty Apply Goodness

Most of the main table, June 22, 2009Nice moments from this week:
> The arrival of an unexpected cold bottle of champagne, and the way so many people said, taking a glass to share a small sip, "I never turn down champagne."
> The way one of the shorter Supperians reached for the bite-sized muffins labeled "Carroty Apply Goodness" and said to me, "I love these."
> Seeing newcomers each week, and seeing others who come often; enjoying new connections and reconnections.

Foods we enjoyed:
  • Carroty Apply Goodness (of course)
  • Watermelon Soup with garnishes (goat cheese, fresh mint)
  • (The famous) Beets, Apples, Celery, Red Onion, Marinated in Garlic & Ginger w/dusting of curry
  • Roasted Pork Loin
  • Pesto Cilantro & Noodles (No Nuts)
  • Whole-wheat pasta with tomatoes, mushrooms, garlic, etc.
  • Beans w/vinaigrette
  • Bread Salad - Italian
  • Blue Moon Cornbread w/Stone Cross Bacon; garlic, shallots, leeks, and Kenny's Swiss & Cheddar
  • Blue Moon Cornbread vegetarian: garlic, shallots, leeks, and Kenny's Swiss & Cheddar
  • Lemon Cornmeal Poundcake, from Cornbread Gospels

Wednesday, June 17, 2009

June 15: Green Chili Cornbread, Curried Beet-Apple Salad, Mint Brownies

Beet Apple Curry SaladCheers erupted when the beautiful blue bowl of beet salad arrived. The beet salad has already established a fan group. The June 15 beet salad, however, packed considerable surprise: apples, celery, and .... drum roll .... a stunning curry vinaigrette.

We had 19 quality Supperians this week - the smallest group ever, including, as always, some people attending a Supper for the first time. The conversations, the tastes of all the foods, and the pace, and possibly the high ratio of bottles of wine to humans, all gave the evening a special character.Green Chili Cottage Cheese Parmesan Cornbread

Cornbreads for the night included a green chili onion cottage cheese Parmesan casserole and some overly soft lemon blueberry cornmeal muffins. Other foods included slow-cooked black beans with Elmwood kale, a noodle dish, and an array of salads.

Mint Iced BrowniesLovely mint-flavored brownies with a light icing, and a large bowl of beautiful crunchy-fresh grapes finished the meal and delighted adults and children alike.