Food Revival

In case you missed it, The New York Times recently printed a story about Southern Layer Cakes, "Festiveness, Stacked Up Southern Style." Now, if you grew up down South you will remember Layer Cakes at your Granny's house every holiday. Of course, there are plenty of folks who are continuing the tradition. Just look at the "Fans of Layer Cake" facebook page my friend Ms. Fussell created in the spirit of all things layered. So let it be known: Layer cakes are alive and well down here. In fact, I think that as we all begin questioning how we cook, what we serve our loved ones, and how we raise our food – well, I think the layer cake will find itself on the fast track back to our supper tables. Because if we find ourselves going back to our roots, we are gonna find ourselves mixing, baking, layering, and frosting. Caramel or Coconut? Lane or Lemon Cheese?

My first attempt at a layer cake was a Lemon Cheese Layer Cake. My Mom mentioned that she missed my Granny's version and looked high and low for the "right" recipe. Luckily, I received "The Gift of Southern Cooking" that same year and I found it!  I read it aloud to Mama and she screamed, "That's it!" So off I went to make it. First, there's no cheese to be found in this recipe, but you know... well, whatever. My Lemon Cheese Layer Cake last year was a complete success flavor-wise, but a disaster layer-wise. I had huge toothpicks holding it together for dear life. I said little prayers at night before bed that the cake would stay upright through the holidays. And it did. Sort of.

Fast forward and here I am browsing the "Fans of Layer Cake" facebook page and I find myself inspired again. This year I decided to do Ms. Edna Lewis's Caramel Layer Cake recipe (beyond delicious) and Caramel Glaze from "Southern Cakes." The cake was easy, but I had a little problem with one of the layers – it shifted a tad and came out a little lop sided. No worries, right? Um, well that all depends. We tried to level it off, but there was still a little bit of an angle to it. Nonetheless, I went ahead and glazed it with this amazingly (fast to harden) delicious caramel glaze. Sure enough it started sliding the minute we started icing the cake. Bottom line: Cake was delicious, but once again totally hideous looking.

Making layer cakes takes talent, artistry, and patience. It also takes work. But more importantly, it requires heart and tradition – something I think we should remember every now and then. That's why I'm busy planning my next attempt at a layer cake. Next time it's gonna stick! (Literally.)

Two months or so ago, my mom was in town visiting and helping me with all things wedding-related. Luckily, my Mama is so cool that she didn't blink an eye when I asked her to drop all things wedding and head with me to Cullman, Alabama to pick up 1/4 of a cow. A grass-fed, humanely-raised, and frozen 1/4 of a cow. In addition to reading all of my Food Revival posts and supporting me throughout all of my local food endeavors, my Mom also watched Food, Inc with me. As we drove down a long stretch of road  lined with cattle farms and chicken farms, my Mom gasped in amazement at all of the "Tyson" branded farms. All of a sudden she started quoting from the movie and snapping her fingers in z-like formation. Lawsy mercy, I was proud.

So, as we drove up Birdsong Community Farm's drive – I knew I had an ideal partner in crime (my Mama rocks the microphone). Okay, so out walks Joshua with bags of beef. Lots of it. My mom is still probably (deep down) wondering how in the heck we got here when we had hotel rooms to book, bags to stuff, and wedding details to finalize. Nonetheless, we spent some time with Josh as he walked us around some of their property and we talked about how to make availability a bit easier for us Birmingham city folks. Then we packed up our cooler(s) and headed an hour back to Birmingham to drop off equal parts to my split partners. I must admit, it was hard to figure out who gets what based on all of the different cuts, but it was all of our first time and we just figured it out as we went. 

Once home with my share, I immediately started mapping out the ways I would use it. Of course, I also had to keep in mind that there was NO need to eat THIS much red meat every week, so portion control was important too. The first dish happened to be spaghetti and I wasn't quite prepared for the strong taste of the beef. Once I got used to meat actually tasting like something, I was able to move forward with other dishes without getting completely freaked out.

Next dish? Lasagna with my ground beef and homemade pasta. Luckily, Mike and I received a homemade pasta maker as a wedding gift from said rockin' mama mentioned earlier in the post. Well, lookie here: A way to use the wedding gift and some of my newly purchased beef. Awesome. I followed the Pioneer Woman's pasta suggestions and even loosely based my homemade tomato sauce on the bolognese recipe posted after the pasta recipe.

And then today I made some Beef Stew with my stew meat from Birdsong Community Farm. The recipe was inspired by Barefoot Contessa's Parker's Beef Stew recipe.Of course, now that I'm getting used to this cooking thing, I am improvising and creating as I go. I need to start keeping better notes in 2010 so I can list the recipes that I come up with! And do you see that beautiful Le Creuset pot? Well that was a wedding gift from some amazing friends. I think 2010 will also be the year I try to incorporate my thoughtful gifts just as a note of thanks. Man, I'm happy. 

Enjoy!
xo,
A

 

The USDA recently stated that 49 million Americans (which includes nearly 17 million children) are food insecure. It's no surprise that in these hard economic times (aka this darn recession), food banks see new faces waiting in line for food. As we round the holiday corner and folks begin thinking about volunteering in their communities, I would like to encourage Food Revival folks to give a little differently this year. Here are some ideas to get you started:

FOOD BANKS:
Why is it when we begin collecting canned items for food drives, we see it as the perfect opportunity to do some winter cleaning and give away what we DON'T want in our cupboards? I've been guilty of packing up baked beans, evaporated milks, soups loaded with sodium, and enriched items I would never touch. This year, I am going to make an effort to be more thoughtful in my approach my CHOOSING items that are:
* Lower in Sodium
* Less sugary
* Healthier brands
* Organic and/or Sustainable brands
* Follows the food pyramid a little closer: Whole Grains, Less Saturated Fat, Less Sodium, Etc.
You may also consider:
* Including recipes that are more nutritious or attach instructions with whole wheat flour, etc.
* Contacting local farms for fresh produce/fruits and organizing pickup with your friends/family (see list of farmers below).
After all, everyone – no matter what your economic status is– deserves good-for-you food.

FOOD RECOVERY
Ah...it's that time of the year again: holiday office parties, church gatherings, supper club gift swapping, and any other party your friends are sure to come up with. At the end of each gathering, you are bound to have left overs. Rather than throwing it all away, consider contacting organizations in your area who pick up or "recover" food for use in homeless shelters, food banks, etc. All it takes is a phone call to arrange, so if your office administrator or party hostess is overwhelmed with party details, consider asking them if you can take the "recovery" part on. If your office and/or friends have the money to host a large gathering, consider yourselves thankful and share the wealth with those who are less fortunate.
Birmingham, Alabama Food Recovery: Magic City Harvest

VOLUNTEER OPPORTUNITIES
A few months ago, a group of volunteers and friends helped me compile a detailed list of places in Birmingham, Alabama that offer food volunteer opportunities in and around the city. I'm reattaching the list to this post as a reminder should you need food services and/or would like to volunteer. Here is a detailed list of needs to get you started:

BIRMINGHAM AIDS OUTREACH, INC.
205 32nd St. South
322-4197
NEEDS: Food boxes and nutritional supplements, must have written documentation of positive HIV or AIDS Food closet for our clients (8/21/09 - nearly 800 active clients)
We give one big box of food to our clients each month.  The clients simply call and make an appointment.  While they are here, meeting with their Social Worker, they may get their food box.
We always accept food donations, and request non perishable canned or boxed food items. 
NO frozen items
Birmingham AIDS Outreach is a non profit 501(c)(3) organization.  BAO was established in 1985, as the first AIDS Service Organization in Alabama.

CATHOLIC CENTER OF CONCERN
712 4th Court West
786-4388
Food boxes Monday-Thursday. Need ID & Utility bill or referral from agency

CHURCH OF THE RECONCILER
112 14th St. North
324-6402
Tues-Fri Breakfast/Snacks @9:30am. Sundays lunch at noon.
Provides support for obtaining food stamps

COLLAT JEWISH FAMILY SERVICES
Call 879.3438 - call for information.
 Food closet. Need referral from an agency.
We are always looking for individuals or groups to organize food drives for us, especially in the summer and at other non-holiday times of the year. We need volunteers who are willing to deliver food from pick-up sites to our food closet and to arrange and stock the food. As CJFS operates a “kosher-style” food closet, we request that people do not donate any meat or shellfish items.  Things like tuna and salmon are okay.

COMMUNITY KITCHENS
St. Andrews Episcopal Church

1024 12th Street South

251.3569
@St. Andrews
Monday - Saturday 12 noon-1pm, hot lunch inside. 
Sunday - sack lunch in UAB lot between 10th & 11th Street on 11th Avenue South.

Grace Episcopal Church (Woodlawn)

5712 1st Avenue North

251.6697
12noon

@ Grace Episcopal Church
Lunch 7 days @ 12:45 PM
Just visit website for info and volunteer opportunities

GREATER BIRMINGHAM MINISTRIES
2304 12th Ave. North

326-6821
Food Boxes to first 50 families
 Fridays 9:00am
Donations can be dropped off between the hours of 8:30 AM – 4:30 PM. You may also call to schedule a pick up of large donations, at 326-6821, ask for Ronnie Moore.
See flyers on food pantry needs as well as volunteer opportunities.

THE FOUNDRY RESCUE MISSION & RECOVERY CENTER
1804 6th Avenue North, Bessemer

Micah Andrews
205.425.7737 ext 19
All donations and drop offs need to be cleared through my (Micah’s) office first. This is simply to make arrangements to receive the donations.
NOTE DIFFERENT ADDRESS FOR FOOD CONTRIBUTION DROP OFF!
Food boxes as available, call for application information We serve 235 men/women three times a day. These men and women are in our recovery program. Besides that we serve more than 100 individuals daily that come to us from the surrounding community who simply are in need. We also serve every week emergency food boxes for those who have longer term needs.
Our greatest volunteer need presently is on M-F from either 12-1:15 or 4-5:15 assisting in serving the community for lunch or dinner.
There are always needs for food donations.  As you might imagine, non-perishables are the best to work with in order to plan meals and such.  However, perishables are also a way to help us out. All can be dropped off at The Foundy Community Outreach Center at 608 18th St., Bessemer 35020.

JIMMIE HALE MISSION
3420 2nd Avenue North
P.O. Box 10472
Birmingham, AL 35202
Ph: 205.323.5878
Breakfast, lunch and dinner. 
7 days a week- (residents only)
*Lunch is Served
Our Lunch is Served program is a great way for business professionals to help during their lunch hour.  Most serving is completed within a half hour. Visit www.lunchisserved.eventbrite.com  to find out how you can help make a difference on your lunch hour and sign up for Lunch is Served.
We provide the food, you provide the helping hand and a smile!
* Conducting a Drive
Attached is a document that contains a list of suggested items for a food/product drive. These are items that we use daily and have a constant need for. Please let me know if you are interested in hosting a drive. No donation is too small.

MAGIC CITY HARVEST
P.O. Box 11292

Birmingham, Alabama 35202

PHONE // 205-591-FOOD (3663)

MEALS ON WHEELS
3712 4th Ave. South
592-0413
Delivery of midday meal to homebound and shut-ins.
Pick up meals about 11:00 a.m. near the Meals on Wheels route.  Route is planned to take an hour or less.

METRO WEST MINISTRIES
6101 Martin Luther King Dr., Fairfield
923-1545
Monday, Wednesday, Friday 9:00AM - 12:00 Noon
Food Boxes  (must have picture ID and proof of income)

THE OLD FIREHOUSE SHELTER
1501 3rd Avenue North
252.9571
Breakfast 5:20 AM - 5 :40 AM (Residents only).
Lunch 11:45 AM -12:30 PM (Men, women, children).
Dinner 7:45PM - 8:30 PM (Residents only).

"The Table" - dinner Saturday and Sunday at 3:30 pm (Men, women, children)
Meal at 4 PM at Day Shelter on Monday, Wednesday, Thursday (men only
Food contributions.

PATHWAYS
409 Richard Arrington, Jr. Blvd.

P (205)322-6854
Lunch : Monday - Friday (Must be checked in by10:30 AM)
Food boxes (Require referral and call ahead by an agency). 
Women only. As far as food needs go, about 50-60 women are served lunch each weekday.  These are women who are from other shelters, from Pathways Safe Haven and Parson’s Place Program, and those who live on the streets.  About 26 women are served dinner each weekday evening at Pathways.  These are all women who currently live at Pathways. And about 20-30 women are served lunch and dinner each weekend day, and these women are Pathways’ residents.
It would be wonderful if we could find groups to both provide and serve lunch or dinner any day of the week, though we welcome volunteers who want to simply come and serve the meals we provide on a daily basis.
We have a huge need for food-related donations as it is costly to provide lunch and dinner for so many daily.

SALVATION ARMY
2130 11th Avenue North

328.5656
Bread available while supply lasts.
Monday-Friday 9:00 AM - 4:00 PM.
Lunch Monday-Friday 11:30 AM - 12:30 PM.
Food Boxes available for home owners/renters on Wednesday & Thursday. Call for requirements.

SARDIS MISSIONARY BAPTIST CHURCH
Rev. Eddie Gibson, Mission Ministries
205-786-4376 ext. 107
Food Pantry director is Austin Holyfield
Food services and clothing
Mon-Thurs. 10-12
Donations anytime except Saturdays; disaster times and non-holidays are greatest need.  Can call Rev. Gibson regarding volunteer opportunities

SOUTHSIDE BAPTIST CHURCH
1016 19TH Street South

933-8381
Food Bank Tuesdays @ 7 AM

For residents in the 35205 zip code only. Need picture ID and proof of residency.

THE TABLE at The Old Firehouse Shelter

1501 3rd Avenue North

252.9571
Food cooked and served by the community Saturday and Sunday, 3:30 PM 
Men, women and Children.
Church or community groups or individuals can coordinate the meal and bring it ready to serve.  You can do some cooking/warming at the Shelter.  The meal is family style with guests seated to be served.

UNITED WAY COMMUNITY FOOD BANK
107 Walter Davis Drive

Birmingham, AL 35209
205-942-8911

URBAN MINISTRY
1229 Cotton Avenue Southwest

781.0517
Please note contact persons for each of the three areas of volunterr opportunities
Lunch Monday - Thursday 12:00 Noon - 1:00 PM

Food Boxes Monday, Wednesday, Thursday 9:30 AM -
3:30 PM. Friday 9:30 AM - 12 NOON

Need picture I.D., social security cards of persons in household, affidavit from Food Stamp Office that you are not on food stamps. 
(Food Stamp Office located at 4500 5th Avenue South 599-6000). 
Proof of income (pay stub, layoff notice, SSI disability, affidavit from a Shelter). Limit of 4 times a year.
Our Food Pantry provides a 5-7 day supply of food for families who qualify up to four times a year.  Families qualify if they have $50.00 or less in (monthly) food stamps, provide a letter from the Food Stamp Office verifying this (or even if they do not receive Food Stamps), meet certain income requirements, and can provide a Social Security Card for each member of the household.
1.  We distribute food every weekday except Tuesdays from 9 am-12 noon.  Contact person is Phebe Booker (781-0517).
2.  Our Community Kitchen provides a good hot meal to all comers (usually 60-100 folks or so) five days a week from 12:00 Noon-1:00 p.m.  Contact person, and the finest cook in North America, is Belle Carlisle (781-0517).
 3.  We have recently started a Community Garden at McMillion Avenue and 12th Street, SW.  Individuals from the community are given a small plot (4' x 8') and help in growing staple foods.  Contacts for this are Ama Shambulia and/or Myron Pierre (781-0517).

I am truly thankful to have the opportunity to share all of this information with you. I hope you take some time to share it with your friends and family. Happy Thanksgiving! 

Earlier this month, our community came together to watch Food, Inc. I know you've heard me mention it a thousand times, BUT... there's just so much that happened that weekend and I want to share it with all of you. My main goal for the weekend was to have folks leave feeling like they had all of the resources necessary to make a difference (however big or small). A group of dedicated, wonderful volunteers raised their hand to help me accomplish this task. We tag-teamed our way through local meat, dairy, and produce sources as well as food-focused volunteer opportunities. Obviously, this is just a start and as we move through the months (and years), I would love to keep adding to our list. Please send me any names/contact info of folks that are missing from this list as I'm more than happy to add them as we march forward.

A big thank you to the following folks:
Birmingham Foodie Book Club
Shaun Chavis
Margaret Marston
Jason Horn
Erin Shaw Street
and last but not least: Joshua Moore for his amazing design!

 

I'm so behind in my posts. Between the Food, Inc screenings and freelance work and planning my wedding, well... I'm doing the best I can. There's no way I could let this amazing Alabama Summer Veggie Plate miss out on the fun. So, here we are celebrating the end of Summer. On a plate. All items represented (except the potatoes) were grown right around Birmingham. Just a gentle reminder to use your food dollars wisely! 

Oh, and this was our attempt to duplicate Cafe Dupont's fried okra. Have you had it yet? Well, you should. We were darn proud of our attempt, but we've still got a ways to go...

Hope y'all had a wonderful Summer. Bring on the punkins...

 

 

Last week I had a delicious Roasted Eggplant and Caramelized Onion Sandwich served with homemade aioli on warm focaccia at Chez Lulu. Now, Chez Lulu is a regular lunch/dinner stop in my world and I usually stick to my familiar "go to" items on the menu: Plainville Farms roasted turkey breast and imported swiss for lunch and Zorba the Greek pizza for dinner. Oh, and a basket (okay, fine... baskets) of the bread from Chez Lulu's sister, Continental Bakery. Let me just state on record that I would inhale the bread as if it were oxygen if at all possible. Dip it in olive oil and the world is right, I tell you.

I am so incredibly happy I strayed from the norm this trip. The eggplant sandwich was absolutely delicious. So delicious that I was inspired to recreate the meal using the eggplants from my Jones Valley Urban Farm CSA.

So, I just guessed at the recipe and ended up creating something rather fantastic. Oh, and by the end of it I realized the only thing NOT from Alabama was the butter I used on the bread. How's that for eating local? Here's what I did:

Sliced up two or three skinny eggplants (I prefer long, thin slices – see photos for better description).
Heated 2 tablespoons of olive oil in a grill pan and dropped the eggplant slices in pan
Sprinkled salt/pepper and drizzled 2 teaspoons of GOOD balsamic vinegar over the slices (when I say GOOD balsamic vinegar, I mean the 'spensive stuff)
Once eggplant is slightly crispy on one side, flip them over and grill the other side.
The eggplant will be tender and should have a little crisp on the edges. Remove from pan

In a separate bowl, I combined tomatoes (cherry and homegrown) with Belle Chevre goat cheese and some salt and pepper.

Take your Continental Bakery Sour Dough slices and toast in oven. Once ready, spread with butter.

Build your sammich:
Lightly Buttered Bread Slice
Eggplant
Tomato/Goat Cheese mixture
Spicy Jones Valley Urban Farm Arugula
Lightly Buttered Bread Slice

Enjoy. You might be using fancy-ish ingredients, but at the end of the day you have a delicious, down home Alabama Sammich.

Birmingham, KNOW YOUR FOOD

As many of you know, it's been a long road getting Food, Inc to Birmingham. For those of you not familiar with the movie, click here.

The movie has been shown in Atlanta, Nashville, and Tuscaloosa. So why not Birmingham? I have a million different guesses as to why it was a little harder to secure the film for Birmingham, but that's another post.

Let's focus on the good news, shall we?  Food, Inc is coming to Birmingham Labor Day weekend (a big thank you to Slow Food Birmingham and Bottletree for making this a reality).  Saturday shows are $7 and Sunday show plus dinner is $18. Proceeds benefit Greater Birmingham Community Food Partners and ASAN's Food Summit scheduled for November 12-14.

Here's how the weekend is going to work:

Saturday, September 5:
1:00 pm @ Bottletree: Food, Inc Brunch Screening
Tickets: $7 (you can purchase them in advance by clicking here)
Description: We suggest you drop off your produce from your Farmers' Market visit and head to the Bottletree a little early before the show to take advantage of a Food, Inc- inspired Brunch Menu created specifically for the weekend! (Please note: Food/drink is an additional cost )

5:00 pm @ Bottletree: Food, Inc Happy Hour Screening
Tickets: $7 (you can purchase them in advance by clicking here)
Description: Appetizer menu available featuring Whole Foods Market and locally-sourced ingredients. If you are a football fan, the film should finish just in time for kickoff at 7:00 pm CST. For those of you who don't care about football, we can party afterwards. (Remember: Food/Drinks have a separate cost, so be sure to place an order to support Bottletree!)

Sunday, September 6
4:00 pm @ Bottletree: Food Inc Screening + Panel Discussion + Sunday Supper
Tickets: $18 (you can purchase them in advance by clicking here)
Description: We will start the show at 4:00 pm. After the show, we will engage in a thoughtful, action-minded panel discussion led by Dr. Michael Patton from the University of Montevallo. A final list of panelists will be announced shortly. After our discussion, we will all dine on a delicious, locally-sourced Sunday Supper -- a collaboration between Cafe Dupont and Bottletree Cafe. At this point, we'll break into smaller groups and (hopefully) continue our food-focused discussion!
* Supper is included in the ticket price (Drinks are separate unless we secure a partner/sponsor before the showing)

As you leave, you will receive literature to guide you along your Birmingham food journey (thanks to some awesome volunteers):
* Local-inspired Shopping List sourcing your sustainable food options
* Food-focused volunteer opportunities
* Policy Information

In addition to all of this, you will have the opportunity to learn about each of our amazing partners:
ASAN (Alabama Sustainable Agriculture Network)
Bottletree
Cafe Dupont
Greater Birmingham Community Food Partners
Jefferson County Childhood Obesity Task Force
Jones Valley Urban Farm
Slow Food Birmingham (become a member today!)
WE Community Gardens
Whole Foods Market

Another thanks to Bottletree, Cafe Dupont, Jones Valley Urban Farm, and Whole Foods Market for providing the ingredients, talent, and staff for our Menus and Supper!

Don't forget, Slow Food USA is organizing a Time For Lunch Campaign and considers Labor Day a National Day of Action to get REAL FOOD in schools. Whole Foods Market in Birmingham will spread the word via a local campaign so stay tuned for that! Please take some time to read about the initiative and sign the petition by clicking here. Eat Ins are being organized all across the country to show support for this important movement, which is why we are branding our Sunday Supper as Birmingham's "Eat In."Perfect timing, in our opinion!

Please consider spending your Labor Day weekend with us. Obviously, seating is limited (est. 100 tickets available per showing). Who knows? Maybe your interest will spark support for future showings! Onwards and upwards, Birmingham! We got this.

-Amanda

Something very strange happened last weekend: The weather freaked out on us and turned cool. I'm not kidding. Like Fall-ish weather. In July. In Alabama. This is unheard of, people. I started craving a good, old-fashioned Vegetable Plate.

A few notes before we start:
* Just as any Southerner knows, Vegetable Plates don't necessarily mean "vegetarian." I apologize in advance to all of my vegetarian and vegan peeps (warning: ham hocks are involved).
* This entry is a shout out to Alabama – just look at the plethora of folks and food represented.
* Another squash recipe? You betcha. What else can I do? My CSA loves some squash. 

Farmers' Market (and CSA) Ingredients:
Summer Squash (Jones Valley Urban Farm – Birmingham, Alabama)
Tomatoes (Jones Valley Urban Farm – Birmingham, Alabama)
Okra (Averiett Branch Farm, Pepper Place Farmers' Market)
Peas (Going back next week to get the name of the farm, Pepper Place Farmers' Market)

So you get the drift. Talk about eating local! Well, here it is folks: An Alabama Vegetable Plate.

Summer Squash
I've sauteed, grilled, chopped, diced, mixed with pasta, had as a side – you name it! Clearly I'm learning a lesson when it comes to a CSA subscription: when the squash decides to come in ...well, it arrives in BULK. Knowing that a traditional Vegetable Plate was on my mind, I decided to go full-on Southern with a Squash Casserole.  I combined two recipes and some of my own ideas. Here's a roundabout way I came to the finished dish:

Saute your sliced (sort of thick) zucchini and squash with sliced vidalia onions (or any local onions you have on hand) in olive oil and season with salt and pepper. Once tender (but still in original form) remove and place to the side.

Separate bowl: Combine and mix 1 cup of mayonnaise, 1/2 cup of sour cream, two eggs, 1 tablespoon of all-purpose flour, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper. Oh, and a cup of  shredded white cheddar cheese.

Combine squash mixture and mayonnaise mixture. Butter an 11 x 17 dish and place your squash mayo goodness in the pan.

I decided to make fresh breadcrumbs by throwing some white bread (edges removed) in a food processor with some fresh thyme and orange mint (call me crazy) and parmesan cheese. Sprinkle your bread crumb mixture on top of squash and bake in oven @ 350 for until golden brown on top (took my no good electric  oven about 25 minutes).

Tomatoes
What is a summer vegetable plate without sliced tomatoes fresh from the garden? Simply slice and sprinkle with salt and pepper. Done.

Fried Okra Fingers
Mike and I had a fantastic lunch at Cafe Dupont last Friday. Mike's favorite side dish is fried okra, so he was sold on the pork tenderloin entree once he saw that it came with fried okra. So out comes the plate and here comes the okra. Whoa nelly, that okra is WHOLE (instead of sliced like how our Mamas cook it). We didnt' know how to feel about it at first. And then we realized...his whole fried okra was g-o-o-d. When I picked up my okra from Averiett Branch Farms at Pepper Place Saturday morning, we decided to try to fry them whole like Chris Dupont. Let's just say our okra was good – but we definitely aren't ready for our Cafe Dupont debut. Here's what we did: 

We cut off the tops and if they were super big pods, we just sliced them down the center (length-wise). Then we used the same dredge we used for our Fried Green Tomatoes (a Lee Bros. recipe).

Be sure to salt them while they are hot out of the oil. Here are some of the benefits of frying okra whole: You can keep up with how many you are eating AND they are easier to eat. I even made a little dipping sauce to dip them in (not like they need a sauce). Mike calls them "Fried Okra Fingers." I think he was secretly trying to wrap his head around the "where's the chicken fingers?" part of this Vegetable Plate equation. He didn't miss a thing.

Peas
I don't know about y'all, but it's hard to get my peas to taste like the peas I get at my Mama's house. You know the ones.  Well, this time I got darn close! Better yet, they were easy to cook:
Add fresh peas to pot
Pour water to cover peas
Add plenty of salt. Stir. Then taste the water to make sure you taste the salt
Add two ham hocks and whole okra (I used 4)
Bring to a boil and then cover and cook on low heat for 30-45 minutes.
Taste as you go. I added cracked pepper at the end.
Remove ham hocks and okra (if you wish)
Serve peas.

Cornbread
I made the same cornbread I always make. And like all of my other ingredients listed above, I used J.T. Pollard's cornmeal (an Alabama product).

This was truly an Alabama Vegetable Plate experience. I'm curious what your state's vegetable plate would look like and encourage you to share. After all, this is a fun way to celebrate each other's regional culinary traditions. Mine just happens to be Southern...

Here's to a beautiful and nourishing Summer – wherever you live.

xo,
Amanda

Ah, it's mid-July, which means I'm snacking on tomatoes. And between my future father-in-law's garden and my CSA from Jones Valley Urban Farm – let's just say that I'm close to turning into a tomato. I better be careful.

There is something about perfectly ripe tomatoes picked from a garden in Alabama. Super sweet, just the right texture, and smell like summer.

Summer in the South means 'mater sandwiches. For those of you who are not familiar with this popular summer lunch choice, here's the recipe:

* White Bread (look, I'm all for whole grains and fresh-baked local bread, but you can't eat a traditional 'mater sandwich without using white bread. Period. If I put my tomatoes on whole wheat publicly– meaning on Food Revival– I'd have folks after me thinking I've gotten uppity. I'll take any criticism you can give, but "uppity" doesn't sit well with me.) I use Sunbeam Old Fashioned (only for tomato sandwiches, I promise).

* Hellmann's Mayonnaise. Sure, you can make your own but Hellmann's will always be my choice.

* Tomatoes (Must be from your garden or your local farmer or your CSA. NO Grocery Store Tomatoes. Promise me right now. No, really. Promise out loud. Okay, let's continue).

* Salt and Pepper

Take two pieces of white bread. Spread mayo evenly on inside of each slice. Place sliced tomatoes (I use about 3 -4 slices so that my bread doesn't get soggy) on one of your slices of bread. Sprinkle tomatoes with salt and pepper. Close sandwich by pressing both sides together. Wrap bottom half of sandwich with napkin or paper towel and eat.

I know what you are thinking. " Why not add bacon?" "What about cheese or turkey?" " Why doesn't she use house seasoning like I do?" I hear you, but there's a time and place for all of those extras. The whole point of this entry is to celebrate and honor the 'mater sandwich, which means we are only using tomatoes. This simple sandwich is a summer staple around my house. I hope y'all enjoy!

Last year I posted a story about my U-Pick Blueberries & Blackberries experience at Petals from the Past in Jemison, Alabama. Though I make regular trips to the nursery throughout the year (Mike adores the flower/plant selection), I look forward to the blueberry/blackberry experience the most.

So when my friend Karina paid us a visit this weekend, we decided to make the trip to Jemison yet again for Blackberry/Blueberry 2009. It wasn't as hot as it could have been and we were super thankful for the warm breeze as we moved our way through blackberry vines and blueberry bushes. We taste tested as we went and I'm here to tell you: Petals from the Past never disappoints. The sweet blueberry juices burst in your mouth and the tart, distinctive flavor of the blackberries tempt your tastebuds for some deserving dough (or at the very least–homemade vanilla ice cream).

Here's the thing that makes Petals from the Past special: the folks behind the scenes. You see, I met Jason and Shelley Powell (owners) long ago when I interned at Southern Living in the Gardens department. Jason participated in some story brainstorming sessions and I remember being dumbfounded at the wealth of information he could give you in a matter of minutes. Plus, he has this great voice–the kind of voice and manner of speaking that encourages you to pay attention and wait for the next bit of info to arrive. His parents and family are just as pleasant and I enjoyed seeing them Friday. In fact, it makes me feel good to to drive 45 minutes to support the nursery where they work so hard to provide the best service and products for our local community.  Go ahead, ask them anything and you'll receive a wealth of information.

No matter what, try to make the U-Pick Blueberry and Blackberry season an annual event. The berries are approximately $5 a pound (I think), so just be careful as you pick. Believe me when I say the taste is worth every penny and mile. Oh, for the record... last year, I picked a peach basket full of berries and froze them, which allowed me the opportunity to have a fresh blackberry and blueberry crostata in December. You can't beat that.

Petals from the Past often features educational workshops, guest chefs, and classes. Just check their events page for a complete list of what's going on this summer. For those of you unfamiliar with Jemison, Petals from the Past is just a ways down 65 South past Alabaster. Simple, easy, and totally worth the effort.

Traveling to Petals from the Past is always a pleasure and my version of what I believe to be the "good old days" when you could walk in any store and have personal service, learn something new, and meet good folks running a business they believe in and doing what they enjoy. It's not my fault I was born in the age of super mega stores, but when I have an alternative like this family-run business, I make sure I support it whenever I can. I appreciate the Powells' work and hope you do too by paying them a visit. Now, stay tuned for my berry dishes!