Kill Lettuce
Ever heard of Kill Lettuce? It’s a traditional Appalachian way of using fresh leaf lettuce from the garden-or even branch lettuce that…
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Creamed Spinach
Growing up-I was one of those picky kids-often declaring I DID NOT LIKE certain foods-even though I’d never tasted most…
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Making Violet Jelly
After a few folks told me they made jelly with wild violets-I had to give it a try. So the other evening,…
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Wild Violets Are Edible & Medicinal
Wild violets are not only pretty they’re edible and they’ve been used for their medicinal properties longer than the United States has been…
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Cooking Leather Britches
Some of you may remember back in August I made leather britches for the first time. (if you missed it-click here to read…
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Canning Sausage
I love my Ball Blue Book of Preserving-its full of canning and preserving advice-on everything from blackberries to clams. This is…
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Rendering Lard
For years, Pap has bemoaned the fact that food doesn’t taste as good as it did when he was a…
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Hog Killin Day
Hog Killin Day by Keith Jones When it starts to get cold in the fall, the old-timers would always say,…
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Hog Killing In Appalachia
All one has to do is to take a walk through the local grocery store’s meat department to see the variety it…
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Making Cornbread
Even before we began our journey of corn, I knew in Appalachia, cornbread was the most common way folks today and…
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Gritted Bread
After Pap showed me how to parch corn-he told me about gritted bread. Pap recalls 2 types of bread being called…
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Parched Corn
Parching corn was yet another way folks made use of the dried corn they had gathered from their fields to feed themselves and…
