Tuesday, July 13, 2010

Cornbread Supper, July 12, 2010 - Blackberry-Rosemary Sparkler, and BABIES!


Good heavens! What a wonderful crowd, complete with lots of people coming for the first time, and even several babies who are still going to brand new places for the First Time Ever.

We served a Kentucky-Campsie iteration of this Blackberry Herb Cocktail, and it seemed to win some fans. Along with...

  • Steve's Mixed Beans with Penn's Old Style ham bits (sold by Silas Farm at LFM)
  • Feta, walnuts, cukes, sesame dressing, peach, sorrel, tomato, avocado 
  • Spicy Lentils & Rice
  • Parmesan Black Pepper Cornbread, a spicy version and a mild version
  • Kentucky Black Skillet Hot Water Cornbread
  • Honey Kissed Carrots: Carrot from Three Springs Farm; Honey from Abigail
  • Tabouleh
  • Local Beans, Tomatoes, Basil; olive oil & balsamic vinegar from Oliva Bella
  • Raita (cucumbers, tomatoes, yogurt)
  • Refrigerator Pickles
  • Balsamic Tomatoes
  • Tomato Feta Salad
  • Kale Salad
  • Refrigerator Pickles (Vidalia Onions)
  • Chocolate Chip and Brownie
  • Peanut Butter & Fudge Cookies
  • Peanut Butter Chocolate Chips

Wednesday, July 7, 2010

Cam's Cornbread

We made this cornbread for Cornbread Suppers a few times, inspired by a sweet remembrance and a delightful recipe in Mountain Promise, the newsletter of the Brushy Fork Institute in Berea, Kentucky. The cornbread is good.

Then it turned out the recipe should have included an egg or two. We tried that - also good.

Here is the recipe as originally printed. If you make this, with or without egg, you help build the truth that "Cam's cornbread lives on."


Cam’s Cornbread

First, you need a big iron skillet, well seasoned so it’s smooth as a baby’s butt and always carries a
light sheen of oil. For best results, never wash your cast-iron skillet in detergent, which strips out
the oil. Instead, scour it with paper towels and salt, then oil it.

Next, you need the coarsest cornmeal you can get your hands on. It’s best if it has chunks as big
or bigger around as a #2 pencil lead. That’s what gives it the crunch! Cam would have his meal
ground by a local farmer and stand there until he got the grind just right.

Preheat the oven to 500 degrees.

In a bowl, mix two cups of meal, two teaspoons of baking powder, a teaspoon of salt, and enough
buttermilk to make a stiff batter—about one and a quarter cups.

Throw a spoonful of the cornmeal in the skillet, along with three or four tablespoons of oil.
Heat the skillet on the range (preferably gas) on high until the corn starts to brown up. Get that oil
good and hot!

Now pour in the batter and put the skillet in the oven.

Take it out when it’s brown on top—won’t take long, maybe fifteen minutes give or take, depending
on your oven.

If your skillet is well seasoned, you can just turn it over on a cutting board when it comes out of the
oven, and the whole pone should fall right out. Enjoy!

Tuesday, July 6, 2010

Cornbread Supper, July 5, 2010

  • Raw Strawberry Shortcake
  • Asiago Ravioli in Cream Sauce w/Lavender Salt & Pepper, Parmesan + Butter (Chicken Broth)
  • Cukes & Onions
  • Local Tomatoes & Green Beans & Basil; Italian Olive Oil & Balsamic Vinegar
  • Corn- Grilled, Black Beans, Garbanzo, Basil*, Tomatoes*, Lime!, pepper & salt, olive oil (*=Paige's backyard)
  • Campsie beans w/vinaigrette
  • Corn-y Cornbread (vegetarian): Corn, cottage cheese, onion, Parmesan
  • Traditional Kentucky Black Skillet Cornbread
  • Deep Dark Chocolate Dessert
  • Pasta Salad

Cornbread Supper, June 28, 2010


  • Parmesan-Black Pepper Cornbread, vegetarian, mild
  • Parmesan-Black Pepper Cornbread, Extra Heat
  • Tomato, cucumber, avocato, balsamic, red onion, olive oil; from the yard: pineapple sage, mint, marjoram, parsley, dill, basil
  • The last of the 09 Campsie edamame (mixed black and green types)
  • Campsise beans with mustard vinaigrette
  • *Kale, *Turnips, *Garlic, tomato - a tiny bit from my back yard, Michigan cherries, pomegranate vinegar, *onion, black-eyed peas (*my back yard)
  • 3 ages of Sapori d'Italia goat cheese: last week, 1 year, 2 years+
  • Scott Co. Beans & Tomatoes, Fayette Basil, Italian Oil and Balsamic Vinegar
  • Made in the USA
  • Penne with Garbanzos
  • Beets, celery, onion in curry vinaigrette
  • Modjeska - marshmallow and caramel
  • Local plums
  • Viburnum Valley Farm Confections gluten-free almond cookie
  • Kentucky Traditional Black Skillet cornbread

Monday, June 21, 2010

  • Mexican Cornbread
  • Campsie Gold of Bacau green beans (kissed by country ham broth)
  • Endive, pears, and blue cheese
  • Beet and Spinach Salad: walnuts, pecans, KY blue cheese
  • Scott Co. Beans; Fayette sage; Italian olive oil & Balsamic vinegar; salt & pepper of unknown origin
  • Jalapeño Potato Salad
  • Backyard Apple Sauce
  • "Classic" British Cabbage & Bacon
  • Backyard Cabbage Slaw
  • Sweet Pepper Relish
  • Rhubarb-Ginger Soda (non-alcoholic)
  • Kale from LFCG (ham broth), Campsie potato onions
  • Cheese Polenta, vegetarian
  • Ground cherries (peel the skin)
  • Chelb Bread
  • Joe and Elise's (Alcoholic) Brownies