Cornbread Supper, October 25, 2010

It's still warm outside, and still possible to cook with fresh local foods, as some people do each week for Cornbread Supper -- but be assured that's not a requirement! Cornbread Suppers are easy potlucks, so whatever works for you will work for the meal -- including just coming with nothing at all, and joining the conviviality.

Here's what the little hand made Food Identification Papers had to say after people left:

• "Bread" Salad: Tomato, Avocado, Peas, Corn, Artichoke, Balsamic, Garlic, Olive Oil, Basil, Feta, Mozzarella
• Local Turnips, Beets, Sweet Potatoes, Onions, Garlic, Mushrooms; Olive Oil from Oliva Bella; Exotic Rosemary, Salt & Pepper
• Chicken Soup: Spicy
• Potato Soup: Potatoes, Onion, Milk, Water, Salt, Butter, Rosemary
• Good Old Beans & Rice w/Parmesan Reggiano on top
• Manchego Cheese
• Tomato - Onion - Serrano Cornbread Custard, vegetarian, contains gluten
• Spinach Salad: Apple Cider Vinaigrette, Avocado, Tomatoes, Red Onion, Carrots
• Three Bean Pasta Salad
• Mac & Cheese
• Campsie Beans w/Vinaigrette (in photo, above)
• Pumpkin Fudge from The Sweet Shoppe in Hodgenville, Kentucky [Best of Show (Sweets) in the recent Incredible Food Show]

Plus a few things not noted on little slips of paper:

• Beautiful Cavatelli with Marinara from Lexington Pasta
• Almonds
• Ruth Hunt Bourbon Balls 
• Middle Eastern Sweets in a Basket

It was all so very tasty!