Sunday, November 22, 2009
Talking about food while on the road (and cooking too)
I bought fabulous huge Jewel Yams, young kale, mustard, and turnip greens from Charles and Bobbie Carpenter Clark at their produce market where they sell the vegetables they raise on their farm east of town.
At the middle school I served baked yams, greens cooked with onion and smoked turkey, and corn pone made on my cast iron griddle. We drizzled the pone with local made sorghum syrup and Ribbon Cane Syrup. Yummy was the general consensus!
I bought a smoked turkey wing and used it for the rich taste it adds to the greens. It adds little fat and can easily replace the traditional smoked pork hock.
The next leg of the journey took me even further south followed by a hugh leap northward!