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August 31: Handmade Pie, Appalachian Cornbread, more

The hand that holds the dish made the crust from scratch, and improved the pie recipe, and brought the results to appreciative fans at the August 31 Cornbread Supper. About 25 people inaugurated the school season with dishes made from summer's goodness and lots of home grown and local ingredients.

The little descriptive slips of paper left after the Supper included these tasty bits:
  • Local tomato, basil, goat cheese, Italian olive oil and balsamic vinegar
  • Zucchini, onions, basil & sage from the yard
  • Veggie - green tomato salad
  • Purple tomato pie
  • Zucchini quiche
  • Curry wheatberry salad
  • Rice pudding with cinnamon [a cup of rice cooked in a quart of local milk for an hour, and then adorned further....yum]
  • Cam's Appalachian Hot Skillet Cornbread
  • "What We Had" Cornbread: (in the temporary absence of Weisenberger's White Unbolted Cornmeal): Stonecross bacon, Colonel Newsom's organic country ha, Elmwood Stock Farm eggs, Boyd Orchard corn, Homegrown hot peppers and home-dried tomatoes, yellow cornmeals, one a "roasted" type from a Pennsylvania mill
  • Beautiful, elegant EXTREMELY local bean seed from a neighbor: a scarlet runner, a purple beauty, and an Asian long - displayed for sharing on the mantel

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