Cornbread Supper

In honor of the venerable audio medium, radio, we'll forego our usual picture this week. For that reason, and also the fact that your documentarian got a bit caught up in getting Cornbread Supper underway while also talking with acclaimed radio journalist Stu Johnson of NPR affiliate radio station WEKU in Richmond, Kentucky. (Tr: I forgot to take photos.) Stu came by to talk about food, local food, gardening, food blogging, and really we don't know what all, because he talked with several volunteer Cornbreadians and the conversations could have taken any kinds of turns -- all good ones, we're confident. We enjoyed the hubbub of a good crowd, plenty of kids, and beautiful food, including ever more green and fresh offerings as the season unfolds. People brought at least these foods, transcribed from their food description slips: Onion-mushroom-cheese lasagna Lasagna w/beef & turkey Local Asparagus; Oliva Bella Oil, Salt & Pepper Greens! Carrots! Red Cabbage!

Here an intrepid young Cornbreadian wears both a bit of Supper and her mother's supper dish,  showing great promise in creating chapeau options that match her lovely bright eyes. (Used with permission.) Tornado watches (but no warnings) have added spice to several Cornbread Suppers this spring, including the April 11 edition. Your documentarian will blame this merged post on pretty much anything handy, including the weather, so! Herewith, a partial (quite partial, as some friendly helpers removed some of the food slips) list of foods at the April 11 and April 18 editions of Cornbread Supper, 2011. April 11: Hush puppies Not quite vegetarian hummus Cole Slaw, vinegar, celery seed Rice, lentils, raisins, almonds Traditional vegetarian cornbread Quinoa, Mango, and Black Bean Salad Peas & Feta Spread/Dip Beans w/Pork Veg. Beans Leek & Sorrell Cold Soup + Asparagus & Peas & Yogurt Country Ham & Black Pepper Cornbread Vegetarian Asparagus-Brie Soup (

Your documentarian forgot to shoot photos until all the people were gone and all the food cleared away, but the flowers, from the Campsie garden, remained fresh and crisp. On a dark, stormy night, with a tornado watch in effect, and with lots of families on spring break, intrepid Cornbreadians kept right on going, bringing food and drink, eating and drinking and talking, and playing with the two children who graced our meal this week. Irish Stew (lamb) Egg Salad Salad: Greens, Mango, Feta, Cashews; Dressing: Lemon Juice, Olive Oil Rosemary Bread Pine Mountain Settlement School Whole Wheat Bread Almost Traditional vegetarian black skilled cornbread Almost Traditional black skillet cornbread with pork drippings Swiss Chard Crisps Homemad butter (non-pasteurized milk) Oatmeal raisin/sugar cookies Banana Bread Bourbon Pie Lemon Almond Cornmeal Pound Cake/Upside Down Blueberries (nuts, gluten) Whipped Sour/Sweet Cream; contain unpasteurized dairy