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Covering All the Bases

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New Year’s traditional food bases, that is. What do you eat for good luck? Prosperity? There are dozens of traditional foods, eaten for luck, or just because it’s something an ethnic group always does. Like our having pickled herring in our German dominant family. I don’t do pickled herring, so I threw out that tradition.

I did succumb to a few. The pork one, for instance. Pork is good luck because it is a fatty animal symbolizing wealth and prosperity. Plus, it roots forward, and that is a good thing. Don’t eat chicken on New Year’s. It scratches backwards to eat, and it is also a winged fowl, which means your good fortune could fly away.

I like researching the traditions, and following ones that fit our style of eating. Today I did make cabbage, greens, beans and pork in the crockpot.

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The platter included smoked pork shank, butter beans, mustard greens, and I split a cabbage to steam on top of everything else. Added a bit of beef stock to give it a richness. Lightly seasoned. Garlic, salt, pepper and parsley. Six hours in the crockpot and it was warm, comforting and a good match for a local wine.

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A very nice light cellar selection VA wine, from Breaux. It didn’t overwhelm anything, and was light and fruit forward.

We also started the day with a tradition. Bacon and eggs. Only I pared it down to one slice of bacon each, and I made Breezy Willow eggs. Check out the yolk on these eggs. I don’t know if eggs from a chicken are good luck, or bad, but the brunch was wonderful. Mostly local, too. Local bread and butter. Local eggs, and bacon from Boarman’s (source of the hog not known). It counts as my brunch dish for our winter eat local challenge.

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Any traditions for the New Year at your place?


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

4 responses »

  1. Always pork and sauerkraut. Pork for the same reasons you cite (we are Austrian), don’t know why sauerkraut. Maybe because we all like it, and it goes great with pork. This year, kielbasa from TLV.

    • Looking into it, I found that the long ribbons of sauerkraut are supposed to signify long life. Cabbage as a green signifies folded money.

      I didn’t have sauerkraut made, but did have cabbage and my better half wanted cabbage. So, of course, I made it.

      Sometimes I am a good wife. 😉

      • Ah ha. Makes sense. (the sauerkraut/cabbage part, not the good wife part – grin)

        We think the TLV kielbasa is the best we’ve had in MD. We are on a never-ending search for good fresh kielbasa. I’m from Cleveland where we had many ethnic markets and “little old ladies” who made such good ethnic foods. When you grow up with a certain style of thing, nothing else is quite right.

        • We have to get you some real kielbo from my husband’s home town.

          By the way, the next cellar dinner at Bistro Blanc is the 17th. We are bringing an old California cab. Once Raj announces it, we call and reserve a spot. 16 people max.



          Sent from my iPad


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