If the last couple generations of losing our local food culture and
falling into corporate-industrial food ways have left you, as most of
your peers and neighbors, not really knowing (or having forgotten) how
to make use of and enjoy our region's most basic, traditional food
staple, then plan to come to our corn workshop! (We're talking about
field corn/dry corn as in cornmeal, grits, or hominy; sweet corn was
pretty much unheard of in our region when our grandparents were growing
up, and the equivalent roasting ear corn filled the roll of a seasonal
vegetable, not the year-round staple grain.) We'll show you how to
prepare and enjoy a variety of staple foods to include throughout your
week, partly as main meals, but mainly as a foundational starch to go
with other foods in the way that pasta, rice, boxed breakfast cereals,
etc. have largely replaced.
We're planning the workshop for two weeks from today, Tuesday,
August 12 at 6pm. The workshop will be free with a $40 advance purchase
of cornmeal and/or grits and/or whole kernel corn for
hominy/tortillas... We're about out of cornmeal and grits now, but
we'll have a fresh supply from the mill at our
first-week-back-from-the-mill discounted price by the time of the
workshop. We won't have a complete meal for you, but we'll have samples
of everything, so come hungry. If you're interested in coming, you can
pre-pay for your corn products at the farmers' market either this week
or next. Workshop size will be limited -- our kitchen is fairly small
-- so if we reach our limit we'll have to cut things off there. It
would be nice to hear from you now if you're interested.
