Fairfield is a curious place with interesting people, and back in March one of them was determined to tell me about his vegetable garden and so here we are.
Your grits sound amazing. The best grits I've ever had were in Austin, Texas. They made a BBQ shrimp scampi that they put on top of the grits and then put an over easy egg on top of that and added some green onion, just so there was a vegetable in there somewhere. So good.
I won’t be growing my own, I buy non-GMO, stone ground grits on Amazon. I add cheese and use as side in place of potatoes. Cajun Shrimp & grits is a favorite of mine.
I was practically raised on the lore and flavors of grits. Have eaten all the varieties you mentioned from instant to some ol' Charleston South Carolinian variation of blue dent corn, or so my grandmother claimed.
Thanks, Chris. Really appreciated your humorous take (especially the self-deprecating kind) on what is a very worthy subject. It seems Bloody Butcher seeds are available from some seed companies, too. Hmmm? Now you've got me mulling over what's possible next growing season.
I had some very good grits at French Camp along the Natchez Trace many years ago. They were white, but delicious. Eventually the kind lady who made them said the secret was cooking them with "pure fresh whippin' cream".
Your grits and process, and the story of Bloody Butcher corn, is inspiring! BUT - probably not inspiring enough for me to try to replicate your process. I may see if a local small mill has any grits on their product list - or if they might consider it.
I used to harvest dried sweet corn from the patch. Toast them in the oven. (Idid splurge for the grain mill.). Then ground the seeds to make meal. I would then make them into cornbread. The most heavenly smell. Add butter and honey. As you can tell I was much more energetic.
I love your pioneer spirit. I suspect crop yields are heavily influenced by the farm subsidy programs. Putting down your "Wanna-Be" yield may increase your income but doesn't make it so.
I would be interested in yield projections based on amount of nitrogen, amount of manure applied, crop rotation practices and combinations of all the above. Like the nomographs we all loved to hate back in the sixties. Tall order but it might put what we are getting in dollars for the pollution it is causing.
This actually makes me want to eat and cook some grits. Well done.
Your grits sound amazing. The best grits I've ever had were in Austin, Texas. They made a BBQ shrimp scampi that they put on top of the grits and then put an over easy egg on top of that and added some green onion, just so there was a vegetable in there somewhere. So good.
If only that perfect Iowa dirt was used more often to feed Iowans, instead of cars and cows.
I won’t be growing my own, I buy non-GMO, stone ground grits on Amazon. I add cheese and use as side in place of potatoes. Cajun Shrimp & grits is a favorite of mine.
They’ll cook faster if you soak them or boil them first
I was practically raised on the lore and flavors of grits. Have eaten all the varieties you mentioned from instant to some ol' Charleston South Carolinian variation of blue dent corn, or so my grandmother claimed.
Very interesting and fun.
Thanks, Chris. Really appreciated your humorous take (especially the self-deprecating kind) on what is a very worthy subject. It seems Bloody Butcher seeds are available from some seed companies, too. Hmmm? Now you've got me mulling over what's possible next growing season.
Yes you can buy them. You only need to buy them once; save a few for next years planting.
I had some very good grits at French Camp along the Natchez Trace many years ago. They were white, but delicious. Eventually the kind lady who made them said the secret was cooking them with "pure fresh whippin' cream".
Your grits and process, and the story of Bloody Butcher corn, is inspiring! BUT - probably not inspiring enough for me to try to replicate your process. I may see if a local small mill has any grits on their product list - or if they might consider it.
Darn it chris this is the best ever article. My mouth is still watering just thinking about this. I am a food additive person.
thanks Helen!
Oh my gosh. You do put a big smile on my face. And cheer me up when I am down in the dumps. Thank you. So much.
Very entertaining - William penn’s socks 🤣
thanks!
I used to harvest dried sweet corn from the patch. Toast them in the oven. (Idid splurge for the grain mill.). Then ground the seeds to make meal. I would then make them into cornbread. The most heavenly smell. Add butter and honey. As you can tell I was much more energetic.
I hear you on that energy thing!
They sound wonderful!
I love your pioneer spirit. I suspect crop yields are heavily influenced by the farm subsidy programs. Putting down your "Wanna-Be" yield may increase your income but doesn't make it so.
I would be interested in yield projections based on amount of nitrogen, amount of manure applied, crop rotation practices and combinations of all the above. Like the nomographs we all loved to hate back in the sixties. Tall order but it might put what we are getting in dollars for the pollution it is causing.
This article would be absolutely perfect in a cookbook. I would buy five copies. I know my friends and families love it.