Maryland. My home state. Not really north or south. Depending on where you live, we can be dismissed as being the opposite.
New Englanders call us Southern, for being south of the Mason Dixon Line. Those from the deep south call us Yankees.
For me, I think it means we can embrace the best of the cuisines from both sides of that imaginary line.
My family is German. We can do the whole scrapple, sauerbraten, head cheese, wurst thing, no problem. Still, we also love distinctly Southern tastes. Smithfield ham. Hominy (not far from grits). Biscuits. Fried chicken. Oysters. Shrimp. Blue crab.
Finding a cookbook that celebrates the South. In a good way. No, beyond that. In a celebratory way. That would be a great thing to add to my capabilities. I am truly enjoying cooking from Deep Run Roots. My kind of Southern cooking and more. Not drowning in butter, but using those fresh ingredients that grow so well in the temperate climate.
I am also discovering just how much my Amish (Pennsylvania Dutch) CSA has embraced and delivered the better heirlooms from the Southern food world. Things like collards, sweet potatoes, grits, cornmeal, okra, turnips.
I have made some interesting meals from this book. Mostly using what I get from my CSA. North meeting South.
Garlic confit to use in many meals. Sweet potato yogurt (OK, this stuff is awesome, I could put it on cardboard and eat it). Squash and onions that ended up as a hummus substitute.
I have also learned how to perfect my grits. Using a double boiler method.
A few other things, too. More on those in the future. If you want to try something new with your spring CSA, you might want to download Deep Run Roots. I can highly recommend it. And nobody is paying me to say that.
If you want to make something awesome, try the sweet potato yogurt.
Roast a few sweet potatoes. Scrape them out of their skins. Equal part of a Greek style yogurt. Honey, lemon juice and salt, to taste. Whirl it all together. Slather it on anything. Sprinkle a little cayenne on it to spice it up. Vivian’s recipe puts it under Collard Green dolmades, made with homemade sausage. I will probably make the dolmades some day, using Boarman’s sausage, but that picture above, with the Merguez sausage from Evermore Farm, that shows you how this base of taste can tame the spice and bring intense flavor to your dinner.