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Our launch date is targeted for March of The new format and content will better reflect our mission to explore Appalachian Foodways and promote Friends Drift Inn Farm. About Arras WordPress Theme. Cookbook or Autobiography? She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia.

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Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook.

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Taste of Country Cooking

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Taste of Country Cooking, The: 30th Anniversary Edition

In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. The scores of recipes for these marvelous dishes are set down in loving detail. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.

This commemorative edition contains a new preface from her editor, Judith Jones, and a foreword by Alice Waters. Read an Excerpt Compote of Stewed Blackberries Everyone seems to have forgotten how delicious blackberries were — if they ever knew.

We picked them mainly for canning, for making wine and jelly to use in the winter, but how we did enjoy them too during the summer season in blackberry pie, rolypoly, or with cream and sugar, as well as stewed and served warm. Blackberries are still gathered from the wild and they are the one frozen fruit that still tastes good.

The Taste of Country Cooking : 30th Anniversary Edition -

Serve warm with cookies or cold with warm, plain cake. Pick over the berries, wash them off, and drain on a clean towel. Then add them to the boiled syrup.

Bring this to a near boil and stew gently for 10 minutes. Turn the heat off and leave in a warm spot if they are to be served warm. Busy-Day Cake or Sweet Bread Busy-day cake was never iced, it was always cut into squares and served warm, often with fruit or berries left over from canning. The delicious flavor of fresh-cooked fruit with the plain cake was just to our taste and it was also refreshing with newly churned, chilled buttermilk or cold morning's milk. Then, one by one, add the eggs, beating the batter with a wooden spoon after each egg.

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Add salt, vanilla, baking powder, and nutmeg, and mix well. Stir well after each addition, but always stir only once after you have added the milk then quickly add more flour so as to keep the batter from separating.

Butter and flour the bottom of the cake pan and spoon the batter into it. Cut into squares and serve warm.