Share
![cover art for Deep South Dining: Farm To Fork](https://res.cloudinary.com/pippa/image/fetch/h_750,w_750,f_auto/https://assets.pippa.io/shows/5c7d614909e215fd7b527542/1560190891861-f5dedcf949fe90c08c2c0d620496598c.jpeg)
Deep South Dining
Deep South Dining: Farm To Fork
Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.
Discussed This Episode:
Summer squash casserole
Judy reed, Greenville, MS
Ingredients:
- 2 pounds yellow summer squash
- 7 tablespoons butter
- 1 large onion, chopped
- 1 large clove garlic, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped (optional)
- 4 slices plain white bread, toasted
- 24 Ritz crackers, crumbed in food processor
- ½ pound sharp cheddar cheese, grated
- 4 large eggs, beaten
- ½ cup heavy whipping cream
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
Directions:
1. Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
2. Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
3. Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.
Robert St. John
Ingredients:
- 6 cups Squash, cut into 1 /2-inch cubes
- 1/4 cup Clarified butter, canola oil or bacon grease
- 1 Tbl Garlic, minced
- 1 tsp Salt
- 1 tsp Pepper, freshly ground
- 1 Tbl Creole Seasoning
- 1/2 cup Green onion, chopped
- 3 cups Fresh Shrimp (36 – 42 count), peeled and de-veined
- 1/4 cup Clarified butter or canola oil
- 1 Tbl Old Bay Seasoning
- 1 Tbl. Garlic
- 1/2 cup Onion, medium dice
- 1/4 cup Red Bell pepper, medium dice
- 1/4 cup Green Bell Pepper, medium dice
- 4 Tbl Butter, cubed
- 1/2 cup Parmesan cheese
- 1 cup Cheddar cheese, grated
- 1 cup Sour Cream
- 1/4 cup Green Onion, sliced
- 1 Tbl Hot Sauce
- 1 cup Ritz Cracker crumbs, crumbled fine
- 1/4 cup Parmesan Cheese
- 2 Tbl Parsley, chopped
Directions:
(Preheat oven to 350 degrees.)
- In a large skillet, sauté the squash, butter, garlic, salt, pepper Creole seasoning and green onion over medium-high heat until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon (this is very important). Pour squash into a stainless steel mixing bowl; discard the drained liquid.
- In the same skillet sauté the shrimp, butter, Old Bay, garlic, onion, and bell pepper until the shrimp are pink and cooked through. Using a slotted spoon, transfer shrimp to the mixing bowl with the squash. Discard the excess liquid.
- Immediately add butter, Parmesan cheese, cheddar cheese, sour cream, green onion and hot sauce to the bowl with the hot shrimp/squash mixture. Gently stir until butter and cheeses are melted. Pour the mixture into a 9 x 13 casserole dish.
- Mix together the Ritz crumbs, Parmesan and parsley. Top casserole with the cracker crumb mixture and bake for 20 minutes or until bubbly.
By Sheri Castle, Chapel Hill, North Carolina
Active Time: 20 Mins
Total Time: 35 Mins
Yield: Serves 6
This gorgeous summer salad showcases peak-season tomatoes, fresh herbs, and lady peas, which remain creamy white or light green even after they have been cooked. A tangy vinaigrette brings all of these ingredients together to make one tasty dish. This salad is best served at room temperature immediately after it has been made, but you can cook the field peas in advance and store them in the refrigerator.
Ingredients:
VINAIGRETTE
- • 1 medium shallot, finely chopped
- • 1 tablespoon grated lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
- • 2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 1 tablespoon honey
- • 1 teaspoon whole-grain Dijon mustard
- • 1/2 cup extra-virgin olive oil
SALAD
- • 2 cups shelled fresh field peas (10 oz.), rinsed
- • 1 1/4 teaspoons kosher salt, divided
- • 2 cups cherry tomatoes or grape tomatoes, halved lengthwise
- • 3 tablespoons chopped fresh lemon balm, lemon verbena, or mint
- • 2 tablespoons chopped fresh flat-leaf parsley
- • 2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced
- • 1/4 teaspoon black pepper
More episodes
View all episodes
Deep South Dining | Chef McKinley Pierce and Caylee Boyd
51:45|Topic: Malcolm and Carol share an interview with Chef McKinley Pierce from Boys and Girls Club of Central Mississippi and his 10-year-old student, Caylee Boyd. They discuss the culinary program and the recent Dole Nutritious is Delicious Cook-Off in CaliforniaGuest(s): McKinley Pierce and Caylee BoydHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgDeep South Dining | The Coffee Shop w/ Joe, Enrika, and Java
50:42|Topic: Welcome to the first installment of "The Coffee Shop"! Malcolm and Carol welcome Joe Sherman, Chef Enrika Williams, and Java Chatman to the studio for coffee, donuts, and a round table discussion about food and foodways. We catch up with Chef Enrika about what she's been up to lately, and we talk coffee, social media, inflation, and more!Guest(s): Joe Sherman, Enrika Williams, and Java ChatmanHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgDeep South Dining | Education Week 2024
50:36|Topic: Malcolm, Carol, and Joe Sherman celebrate Back to School Week at MPB with a visit from Elaine Trigiani before she heads home to Italy. They talk about Elaine's online classes, travel, and olive oil. And then, the Executive Director of the Mississippi Hospitality and Restaurant Association, Pat Fontaine, and culinary arts instructor from Clinton High School, Chef Catherine Bruce, talk about MHRA and the ProStart program for Mississippi high schoolers.Guest(s): Elaine Trigiani, Pat Fontaine, and Catherine BruceHost(s): Malcolm White, Carol Palmer, and Joe ShermanEmail: food@mpbonline.orgDeep South Dining | Sweet Summer Treats
48:45|Topic: Malcolm and Carol get a little nostalgic while talking about sweet summer treats with second-generation owner of Nandy's Candy, Emmie King.Guest(s): Emmie KingHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgDeep South Dining | Artist Lee Harper
49:27|Topic: Malcolm and Carol welcome Lee Harper to the show. Lee is an artist and miniaturist from Oxford who recreates and preserves the history of real-life restaurants, bars, iconic juke joints, homes, and more in Mississippi and across the South through her art.Guest(s): Lee HarperHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgDeep South Dining | Tomato Sandwich Day and Remembering Crystal Grill
46:52|Topic: Malcolm and Carol talk with Chris Goodwin, Director of Special Projects at Mississippi Department of Archives and History, about their department-wide potluck tradition, Tomato Sandwich Day. And LeAnne Gault calls in to talk about the history and closing of the 88-year-old restaurant, Crystal Grill, in Greenwood.Guest(s): Chris Goodwin and LeAnne GaultHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgDeep South Dining | All You Can Ask
46:37|Topic: Malcolm and Carol hear from listeners and take email and phone questions like "What is the difference between marinara and pasta sauce?" "What about salsa, picante, taco sauce, and pico de gallo?" and "How do you make corn ribs?" Plus, Malcolm and Carol take a call from a world-traveling fan in South Carolina.Host(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgDeep South Dining | Live from Bully's Soul Food Restaurant
45:29|Topic: Malcolm and Carol visit the dining room of Bully's Soul Food Restaurant on Livingston Road in Jackson, MS for a live broadcast. They sit down with the owners of the soul food restaurant, Greta and Tyrone Bully, to discuss the history and future of the restaurant. And Malcolm, Carol, Java, Germaine, and friends get to taste some of the menu items that made Bully's famous!Guest(s): Greta and Tyrone BullyHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgDeep South Dining | The Mayflower Cafe
47:41|Topic: One of our loyal listeners requested a show about the history and future of the Mayflower Cafe in Jackson, MS, and our hosts knew just who to call to get an update! Malcolm and Carol talk "weird" sandwiches and tomatoes, and Chef Hunter Evans joins the show to talk about Elvie's, the 2024 James Beard Awards, and his plans for the future of the Mayflower Cafe.Guest(s): Chef Hunter EvansHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org