Just checked the Brinkley Farm website (my CSA provider), and they’ve updated with a short video from the Southern Foodways Alliance interviewing owner Michael Brinkley, third generation North Carolina farmer (and the nicest guy, ever!).
I used to gauge if I wanted to plant a new product if daddy shook his head and said “What in the hell is this?” then it was gonna do pretty good.
Click here for more short videos documenting Southern farmers, restaurants, and other food-related items.
Bits and pieces of this recipe popped up in my head this week and just wouldn’t let go ’till I made it. 🙂 It’s a creamy, decadent take on the American comfort food classic, full of flavor, and made start-to-finish on the stovetop.
Local, organic tat soi and spinach, sautéed with garlic and dried shrimp in a slightly sweet brown sauce. Chinese sausage with fluffy carmelized shallot omelette. Jasmine rice.
Sometimes you just need a waffle.
An easy, non-dairy riff on the ol’ yogurt parfait. Except, in my opinion, even better! It is so simple that I debated not posting — but honestly, it’s so good it needs to be shared.