Irish supper draws newcomers
More than a dozen parishioners and newcomers dined on Irish lamb stew, poached salmon, green beans, parsnips, apple-parsnip soup, cornbread and chocolate cake last Saturday evening for St. Margaret’s Global Cuisine Potluck. Organizer Faye Ward had decorated each table with potted Irish moss and shamrocks and after supper she gave them away.
Next month, Saturday, April 14, St. Margaret’s potluck will focus on Southern regional cooking, a rich source of favorite American foods, many of them rooted in Native American and African cooking. According to Wikipedia, early European settlers “nearly starved” until they listened to their Indian neighbors and learned to enjoy corn, squash, pumpkins, beans, wild onions, blueberries and blackberries. The Spanish, English and French settlers eventually brought pigs and plants, but agriculture didn’t really take off in the south until African farmers brought seeds of collard greens, peas, okra, yams, watermelons and sesame and used their farming techniques.
Recipes for some of these early foods as well as later Southern favorites – pan-fried chicken, corn pone, peach pie, pecan pie, succotash, fried green tomatoes, buttermilk biscuits, grits, red-eye gravy, Virginia ham – are in the sign-up folder on the Time and Talent Table. Please help yourself to a recipe or two or add your own favorite for others to try. Dinner will be at 6.