April 27, 2009 Cornbread Supper: Hot Night, New People

Small group, great food, including homemade Cream of Tomato, made by Rona's heretofore rumored but unrevealed handsome bro from beautiful Wayne County -- he whose fine corn has graced at least one cornbread in every Cornbread Supper so far. The tomato soup, made from Bro's homegrown, home-canned tomatoes, using his mother's recipe-less method, proved plenty popular.

After seven Cornbread Suppers, one fact stands out: People like tomato soup! Children, particularly - though there was only one at this week's Supper -- have lapped up the different versions of homemade tomato soup that have appeared at the Suppers.

This week, we also had, according to our cooks' left-behind food labels:
> Cabbage stuffed with deer sausage harvested near Lawrenceburg - watch out for toothpicks
> Creme fraiche - a raw milk (NOT PASTEURIZED) product. Cultured similar to sour cream.
> Organic mango with Kentucky mint
> Arepas with homemade mozzarella dot topping (I think!)

And though there are no little left-behind labels, people brought these foods, too:
> Homemade Derby Pie-that-has-to-be-called-something-else (because of a trademark on the much less good but legally official pastry)
> Beet-celery-onion salad

Of course we also had cornbreads, three (or four) this week, each made with a thought to avoid the usual 500 degree oven required for the great crust on the traditional cornbreads. (But the cook failed to realize how long the oven would run at 350 degrees and 400 degrees!)

> Spoonbread, half traditional and half with Blue Moon green garlic (which disappeared first)
> Corn-Asparagus-Bacon casserole, made with Wayne County homegrown corn, courtesy of the famous bro, asparagus from the Campsie Place urban garden, and Stonecross Farm smoked country bacon.
> Lemon Polenta Cake (pictured), made with this recipe, doubled, in a 10-inch springform pan, baked about 70 minutes at 350 degrees, using Weisenberger's beautiful bolted yellow cornmeal. Served with fantastic 2008 Reed Valley Orchard blueberries cooked with some homemade Reed Valley Orchard blueberry butter

At every Cornbread Supper, new people come. Yes! That helps fulfill the Suppers' purpose of connection, community-building, and conviviality.

This week, for the first time, the Slow Food Bluegrass announcements about the Cornbread Suppers attracted one intrepid explorer who came without knowing anyone (yet) and who brought a lot to the evening. We welcome all who are interested in Slow Food, good food, good farming, and good company to come to the weekly Cornbread Suppers. Mondays at 6 PM.