Check out my post from last year’s festival here.
You won’t want to miss the Counter Clockwise String Band‘s performance on Saturday at 12:45pm! Come out to support NC agriculture and listen to some amazing bluegrass!
Check out my nutrition/lifestyle coaching business Be and Eat Well
As I began my search to learn a little more about the food culture of the county I live in and now call home, I quickly realized that Wake County functions as a “melting pot”. While researching Forsyth and Lenoir counties, I zeroed in on a specific recipe that was near and dear to locals I spoke with. This wouldn’t be the case for Wake County, as it’s the capital and a collaboration of natives, re-locators and college students. I wasn’t sure how I was going to define a food or recipe to cover this expansive county.
My adventure started by reading an article in Our State magazine detailing North Carolina State University’s Howling Cow Ice Cream. Reading about the creation of this delightful treat lured me over to Talley Market on N.C. State’s campus to taste it myself. Gary Cartwright who is in charge of the Dairy Enterprise System at N.C.State was quoted in the article stating, “It makes people smile.” True indeed! So true I felt compelled to write a post about it. This ice cream has become so popular that it attracts North Carolinians to trek across the state and indulge in this heavenly dessert at the annual State Fair. After learning this I knew I wanted to incorporate this fresh, local ice cream into the recipe for Wake County.
While I continued my search in discovering the food culture of Wake County, I visited a couple of downtown venues, one being The Mecca Restaurant. This establishment was founded in 1930, relocated to it’s current location in 1935, and has been family owned while serving fresh veggies from the City Market ever since. While sampling a plate of fried chicken, Eastern NC BBQ, fresh veggies and blueberry cobbler, I spoke with John, a fourth generation Dombalis, regarding the family business and how he witnessed Wake County’s food culture evolve through the years.
The weeks flew by as I visited Raleigh’s Visitor Information Center, Cameron Village Regional Library, Meredith College Library and savored a wonderful lunch with a Meredith College Alum at Side Street Restaurant in Raleigh’s Historic Oakwood neighborhood. I then had the wonderful opportunity to meet Elena in Raleigh to learn a little more about the Southern classic dessert, Pound Cake. Elena’s grandmother’s brother, Ted, and his wife Ann opened their kitchen to us and helped us prepare an 100 year old pound cake recipe from Nanny, (aka Flossie), Ted’s mother. Ann and Ted told stories from moving around this great state of North Carolina and residing in Wake County. They shared pictures of their family tree and how they have family ties to North Carolina State University and Meredith College. Most importantly we learned how the pound cake was made “just right” and how it became a treasured family recipe.
After weeks of contemplating about a recipe choice for Wake County, I finally made up my mind. The pound cake was going to serve as a representation of Wake County’s “Melting Pot”. This meant I needed (and wanted) to obtain as many local ingredients as I could, while adding a little twist to Nanny’s recipe. Presently, Wake County has exploded with craft breweries while local coffee roasters are making their stance as well. Incorporating Wake County’s past food culture along with it’s present food culture was an important aspect I wanted to instill for this recipe. Using local ingredients is ever so important to me, personally and professionally. So, as you can imagine, going around and collecting eggs from Wake County residents’ backyard chicken coops (with permission!) was certainly not out of the question. Making phone calls to find Wake County butter, flour, spices, beer and coffee was quite successful, as I put together a “farm-to-table” version of this classic Southern recipe. Not only were the cake ingredients from Wake County, but to my delight, I came across a beautiful cake stand at the North Hills Farmers Market in Raleigh which was crafted by a Wake County potter.
As I wrapped up research for my “home” county, I couldn’t help but smile as I indulged in a scoop of Howling Cow’s Vanilla Ice Cream and a slice of Wake County Coffee Porter Pound Cake. My hope is that this recipe makes natives proud and eager to incorporate new ideas from the current and ever-changing food culture into classic family favorites.
Wake County Coffee Porter Pound Cake
Cake recipe inspired by Flossie (Caudell) Ballenger, Elena’s great grandmother
Glaze recipe inspired by Aubrey Cook from Martha Stewart’s “Best Bakers in America” series
3/4 pound unsalted butter at room temperature, plus 1-2 tablespoons for greasing pan (Jackson Dairy, Dunn, NC bought from State Farmers Market)
2.5 cups granulated sugar
6 eggs (Neighborhood chicken coops, Raleigh, NC)
3.5 cups sifted cake flour, divided (Powder Mill Grain and Baking Co. Whole Grain Cake Flour, Cary, NC)
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon mace (Penzeys Spices Raleigh, NC)
3/4 cup Porter beer with carbonation removed (Raleigh Brewing Hidden Pipe Porter, Raleigh, NC)
1/4 cup coffee (Oak City Coffee Roasters Kubum, Raleigh, NC)
1 teaspoon vanilla (Penzeys Spices, Raleigh, NC)
4 tablespoons unsalted butter (Jackson Dairy)
1/2 cup coffee (Kabum from Oak City)
2 cups confectioners sugar
Ice Cream: Howling Cow Vanilla Ice Cream (North Carolina State University, Raleigh, NC)
Measure ingredients before mixing. (can be prepped ahead of time)
Move oven rack to center of oven and preheat to 325 degrees F. Grease and flour a 10 inch bundt pan thoroughly. Cream butter in large bowl with electric mixer at medium speed until very light and fluffy, scraping bowl often with spatula. Add sugar and continue creaming. Add eggs, one at a time, beating well after each addition. Combine baking powder, salt and mace in bowl with 3 cups of sifted flour, stirring to combine. Combine beer, coffee and vanilla in bowl and mix together. Alternate beer mixture and flour mixture, beating well after each addition. Add the 1/2 cup sifted flour last of all and mix until blended. Pour batter into pan, pound gently on counter top to release air bubbles. Bake in the center of the oven for 1 hour and 15 minutes or until done. Let the cake rest in the pan on wire rack for 20-30 minutes. Carefully flip cake over and let cool for at least 1 hour.
Melt butter in sauce pan over medium low heat. Once melted, add the coffee and turn heat to medium, stirring occasionally with wire whisk. Once liquid boils, gradually add confectioners sugar, stirring until dissolved. Stirring occasionally, let liquid return to a boil. Once boiling, continue to stir for a few minutes, until the glaze reduces and thickens. When glaze reaches preferred consistency, quickly pour the glaze over the cooled cake. (the glaze will harden upon cooling, work quickly!) Serve with Howling Cow’s Vanilla Ice cream from N.C. State. Enjoy with family and friends!
Optional: Pair with Oak City’s Kubum coffee or Raleigh Brewing’s Hidden Pipe Porter.
My first week/weekend free in months. What does a girl do? Celebrate of course!
Bida Manda – Raleigh, with the lovely ladies I spent the semester with
Took advantage of the brilliant sunshine & 57 degree day at the North Carolina Museum of Art-Museum Park.
Enjoyed another gorgeous day hiking at Umstead State Park with my love. Incredible lunch at La Farm Bakery.
Putting into practice what I learned in Food and Society…indulging in food from past memories of home- WI and embracing new memories of home here in NC with chocolate from Escazu, Raleigh.
Couldn’t have asked for a better way to end the semester 🙂
It’s not everyday that an aspiring food writer has the opportunity to learn from a distinguished Southern food writer such as John T. Edge. Opportunities like this one leads me to believe that the path that I’m on is where I’m suppose to be. The Masters of Nutrition Program at Meredith College has opened up so many doors in the last four years, and continues to. Last Monday night I had the privilege to be in a room full of nutrition grad students and listen to John T.’s journey in becoming an iconic Southern food writer.
John T. began by giving us a brief explanation how his Southern roots gave him the inspiration to change careers and earn a Master’s Degree in Southern Studies. This has allowed him to write about the South’s identity around food. Topics such as farming cash crops, race, poverty and power are near to John T., as his work for the Southern Foodways Alliance documents and educates about Southern foodways. Thinking about food in new ways and distinguishing food and place are crucial aspects when telling the story of the South.
A couple of John T.’s main points were that the Southern food culture continues to evolve and the South is defined by culture and the people who live it. Rather than trying to preserve the culture, John T.’s work focuses on documenting the evolution of Southern Foodways, through working class people. He discussed how a newer Southern cuisine is emerging such as fried chicken from The General Muir, a restaurant located in Georgia inspired by a New York Jewish Deli. Although Southern food is evolving, we learned a little about his own food traditions. You will never find sweet cornbread on his plate and holidays will always include pickled peaches.
As the discussion was wrapping up, I had a chance to gain a little insight on how I can work to become a successful food writer. Unique ideas, passion and practice are a few words that I took away and will remain with me as I continue to write.
After our classroom discussion, we headed over to Meredith’s Jones Auditorium to hear from an expert panel of North Carolina chefs and farmers while John T. moderated the discussion. Chefs Ashley Christensen, Scott Crawford, Ricky Moore and Andrea Reusing, along with farmers from Coon Rock Farm, Jamie DeMent and Richard Holcomb discussed how they celebrate the diverse variety of Southern foods. Agreeing with John T. that Southern food is continually evolving, they discussed the importance of discovering and re-discovering methods and techniques of Southern cooking to stimulate new interest with customers while continuing to reflect the Southern culture they love.
I walked away from this event with a new sense of appreciation for Southern foodways and am eager to continue my exploration. Thank again John T. and Triangle chefs for sharing your stories with us!
Another holiday is upon us. The last of the “summer” holidays, celebrating the American labor movement. As we head to the beach, mountains or relax at home, this weekend serves as an appropriate time to reflect. I have written about reflecting in the past and feel it is important for mind/body health. Take a minute to reflect and be grateful for everything that has happened over the summer, embrace the change of season that’s about to make its way across the county and focus your mind and body on your goals and ambitions for the last four months of the year.
Last week I started class, however, this semester is different. This is my LAST class of graduate school! Yes, it is true! After four years of balancing work and school, I will have my Masters in Nutrition in December. The experiences I have encountered while completing assignments has molded me into who I am today. I started grad school for the purpose of learning. There was always the question of “What will my practicum project be?” Or “What are you going to do with your degree?” I can say that those questions have been answered along the way and will continue to be as my path unfolds.
If you’ve followed me over the summer, you can imagine how enriching working with Elena from Biscuits and Such has been. Networking with so many amazing people while researching this gorgeous state, becoming even more comfortable and confident in the kitchen with recipe development and developing my voice on social media has opened doors I could only dream about before. This practicum isn’t just a project anymore, it is becoming life!
As summer winds down, (although here in NC it sure doesn’t feel like it!) we’ll be shifting our focus from okra, green beans and tomatoes to sweet potatoes, greens, and apples. Ok, I have to admit I’ve been eating sweet potatoes all summer long, but apples….now that’s a food that proclaims “it’s fall” like no other!
This morning my boyfriend, Michael and I, visited the Lenoir County Farmers Market and saw first hand how the produce is winding down as we start to transition seasons. Peppers were on my mind and luckily there were still a few waiting for me. While I was making the stuffed peppers tonight I realized how my ingredients were from all around NC. The lamb, from Rainbow Meadow Farms purchased from the State Farmers Market in Raleigh. The zucchini and red onion from the Midtown Farmers Market in Raleigh. The rosemary from my backyard. The corn, peppers and tomatoes from Lenoir County Farmers Market in Kinston. This cumulative dish illustrates my summer. Traveling from Raleigh to Kinston every other weekend to visit Michael, shopping at farmers markets most Saturday mornings, and experimenting with flavors, recipes and photography. It has been such a rewarding experience and I am ever so grateful to have this opportunity, while looking forward for what’s to come!
Lamb and Rosemary Stuffed Bell Peppers
1/2 pound ground lamb
1 medium red onion, chopped
2 cloves garlic, minced
1-2 sprigs rosemary, minced
4 medium bell peppers – your preference in color
1 ear white corn, boiled 3-5 minutes and cut off the cob
1 medium zucchini, chopped
salt and pepper to taste
cinnamon, dried basil, crushed red pepper to taste
ghee or butter
Optional sauce: Stewed tomatoes using Mother Earth’s Homegrown Beer or tomato based sauce of choice
1. Preheat oven to 425 degrees F.
2. Rinse the peppers and halve, cutting from stem down, discard the core and set in greased baking dish face down. Bake in oven for 15-20 min until soft enough to be pierced with a fork.
3. Meanwhile, heat a medium sauce pan to medium high heat and coat with butter or ghee.
4. Saute the onions, garlic and rosemary until the onions start to turn clear or slightly brown.
5. Add the ground lamb and spices, brown 2-3 minutes.
6. Add zucchini and corn to mixture, turn heat to low for a light simmer. Taste to adjust spices as needed.
7. Once peppers are done, flip over and fill peppers with mixture.
8. Bake in oven for another 3-5 minutes.
Optional sauce: Stewed tomatoes or tomato based sauce of choice
Food for thought: What is your favorite way to stuff peppers? How are you celebrating Labor Day Weekend?