Cornbread Supper

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 ...

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 st...

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

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

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