Food

Appalachian Ciders and Wines

Becky Rogers — Fri, 11 Dec 2015 11:04:02 +0000

’Tis the season for family celebrations and office parties. If you’re not giving thanks for past memories, you’re creating new ones. In Appalachia, people like to keep things local, which means toasting with local cider and sparkling wine. Fermenting hard cider and making wine started in Europe, and the European settlers who came to the Appalachian Mountains brought their tastes and recipes with them.

Kale: Not Your Grandma's Greens

Ray Access — Mon, 21 Sep 2015 20:08:13 +0000

Up until a few years ago, you didn’t hear much about kale. In fact, you might not have even recognized it. A leafy green plant, it looks kind of like spinach. Maybe you’ve seen it used as a garnish on fancy dishes at high-end restaurants. You’d have to be at least a little bit odd to actually eat the stuff… right?

But of late, kale has risen to the top of many healthy favorite food lists. Its powers are being hailed in foodie magazines, at restaurants and among food lovers all over the country. Why the sudden interest in kale?

Brown Sugar Black Walnut Cake

Becky Rogers — Thu, 07 Jan 2016 16:59:43 +0000

I love sharing time with my mom, Nancy Suddreth, who is 72. Recently, while we were puttering around the kitchen, she let slip this whopper: “Did you know that black walnuts cost ten dollars a pound?”

I almost dropped a plate. “Ten dollars a pound?” I couldn’t believe it. “Why don’t we just gather them like we used to. I know where a black walnut tree is.”

Strawberry Hand Pies

Becky Rogers — Mon, 02 Nov 2015 17:09:14 +0000

For Filling:

1 lb Strawberries

3 Tbsp water

1/3 c sugar

1 Tsp cornstarch

For Crust:

12 Tbsp cold unsalted butter

3 c All Purpose Flour

1 Tsp Salt

1 Tbsp Sugar

1 1/3 c Cold Shortening

6-8 Tbsp Ice Water

Extra:

1 Egg White

1 Tbsp Water

Raw Sugar

Filling Instructions:

Sweet Sweet Potatoes

Ray Access — Fri, 16 Oct 2015 17:37:30 +0000

They belong prominently on a Southern Appalachian dinner plate.

Nothing hits the spot on a brisk fall evening like a sweet potato that’s fresh out of the oven and bursting at the seams with its unmistakable rich, hearty flavor. The sweet potato, while not native to Appalachia, has been grown in these mountains for centuries. The plant thrives in the rocky soil and holds up well even in times of blazing heat and little rain. The leafy vines can yield a large crop in a relatively small area, making them a favorite on the farms of early Appalachia.

Aw, Shucks

Ray Access — Fri, 11 Sep 2015 21:07:29 +0000

Corn shucking makes fun out of work Take a little trip back in time, to a century ago. You’re somewhere in Southern Appalachia, late in the evening, surrounded by deep green mountain forests noisy with the songs of crickets, owls, foxes, and off in the far distance, a family of coyotes greeting the rising moon. A ways up the dirt road, snug in a hollow between two hills, a small house with a deep front porch draws your attention. As you approach, you hear the melody of conversation punctuated with a Southern accent as it rises and falls in its unique cadence and pitch. A dozen or more people are gathered on benches, porch steps, rocking chairs, and the packed-dirt lawn, enjoying what appears to be a celebration.

True Farm to Table

Ray Access — Fri, 11 Sep 2015 21:04:40 +0000

The farm to table movement has its heart in the right place. It aims to bring fresh, local food directly from the producer to the consumer, with no factory in between to add preservatives or extract nutrition. No one can argue with that. But not all food can be delivered from the field to your table. It does require some processing first — not to change its nutritional value, but to turn it into usable food.

Favorite Dishes to Take to a Potluck

Becky Rogers — Mon, 27 Jul 2015 18:07:02 +0000

The term “potluck” has been around since the Middle Ages, when families would throw leftovers into a pot rather than throw them away. The pot provided ready food for visitors or travelers passing through, although how tasty this meal might have been was left up to the “luck of the pot.”

Mater Sammiches, aka Tomato Sandwiches

Ray Access — Wed, 01 Jul 2015 05:20:00 +0000

Two slices of white bread. Sliced tomatoes fresh from the garden. A little mayo, salt and pepper to taste. That’s the makings of one of the finest sandwiches you’ll find anywhere in the country. And every homemaker in the Appalachians knows, there’s nothing better to serve family and friends on a hot July summer evening than one of these delicious, juicy, mouth-watering treats.

Herbal Recipes

Ray Access — Fri, 01 May 2015 18:43:47 +0000

Try a few of these Appalachian suggestions So your herb garden is sprouting and you’re anxious to use those vibrant, healthy herbs in your meal preparation. The first thing to do is replace your store-bought herbs with plants fresh-picked from your garden.

Herbal Infused Butters and Oils: A Taste Born of Necessity

Ray Access — Fri, 01 May 2015 17:59:11 +0000

Appalachian Herbal Infused Butters and Oils Appalachian locals have long had a reputation for being thrifty and industrious -- and for good reason. Although the region is home to a wide variety of native plants and wildlife, the rocky soil and unpredictable seasons can make farming and gardening challenging. Determined to stay, people in these mountains learned to make do with what they had. They truly lived off the land, using as many native herbs and plants as they could.

Deviled Eggs Recipe Ideas

Ray Access — Sat, 21 Mar 2015 18:29:09 +0000

The most common deviled eggs that you find at most Southern Appalachian picnic tables is the classic, best portrayed by Betty Crocker, a source many Southern cooks still use today.

Kentucky Bourbon Restaurants

Ray Access — Mon, 16 Mar 2015 20:20:01 +0000

Just try to pick one! Kentucky might be most famous for three things: Daniel Boone, the Kentucky Derby and bourbon. We set out to find the best Kentucky bourbon restaurant in the state. Guess what? We couldn’t! There are simply too many high-quality establishments to choose one over the other.

The Devil Is in the Eggs

Ray Access — Mon, 16 Mar 2015 18:55:36 +0000

Deviled eggs made into a Southern tradition Rarely will you encounter a Southern Appalachian family reunion, potluck, church function or family-style meal that doesn’t include deviled eggs. Alongside cornbread, pea salad and fried chicken, a plate of deviled eggs would be conspicuous in its absence. The dish is simple: freshly cut and seasoned hard-boiled eggs with yolks mixed with mayonnaise, mustard, salt, pepper and paprika, although it can contain any number of surprising ingredients.

Nothing Like an Arsh Potato to Fill Your Belly

Ray Access — Sat, 28 Feb 2015 17:03:50 +0000

“Arsh potatoes” is what you might hear an old-timer in the Appalachians refer to when talking about Irish, or white, potatoes. Arsh potatoes are different from sweet potatoes, which also are quite fondly eaten in the Southern Appalachian Mountains.

Roots of Ancestry