So this coming Sunday, we’re hosting an esteemed local food writer and his family for lunch. They want to explore the farm, and I want to demonstrate good farm-based Southern cooking in mid-winter. Here’s my proposed menu, for perusal, comment, and critique:
Oven-fried chicken (our chicken, breaded with our fresh-ground cornmeal)
Hoppin’ John (blackeyed peas cooked with spices and our onion, garlic, meat/bacon, dried green peppers, greens, & tomatoes, topped with our cheddar cheese) served over Missouri rice
Cornbread (our fresh-ground heirloom cornmeal, our yogurt & eggs) with local honey and our jams/jellies
Fried okra and tomatoes (our frozen okra & fresh Mercuri tomatoes, breaded with our cornmeal)
Sorghum-pecan pie (Missouri sorghum & pecans, crust of Missouri wheat flour)
Possible second meringue pie
The only significant item that isn’t sourced on-farm or locally are the blackeyed peas, and that’s largely because we had a significant crop failure last year due to deer and weather. We were eating our own peas and beans through early winter, and fully intend to have more stocks for next winter.
We don’t have any more fresh greens, more’s the pity, or I’d certainly serve up a helping of garlic-sauteed mustard, collards, and kale to complement the rest. Still, this ought to be a fun meal. Comments or suggestions?