Farmer's Market Pork and Collard Green Hash: My Diary of Us

Happy last week of 2014! How was your holiday week? Mine was pretty good despite the family stuff I had going on...lots of rest, too many sweets, and time spent with friends. Thanks for all of the kind words and prayers that you sent to me, it really means so much... This week is always hard because technically it's still the holidays, but we have to get back into our normal routines. But at least we will have a mid-week break for New Year's to ease us back into reality. Growing up we always had the same traditional New Year's Day dinner: pork of some sorts, collards, black-eyed peas, and cornbread. And I of course still make it because superstitions or not, I don't want to risk it! There are always leftovers with this kind of dinner and I have the best idea for a whole other meal. Farmer's Market Pork and Collard Green Hash is my new obsession for a seasonal hash and you have to make it!

When I went on the Maker's Route road trip, we stayed in the most adorable town called McMinnville in Oregon. We ate breakfast at the same little cafe every morning and the first morning there we all partook in their Heritage Pork Hash, which consisted of tender pork, braised greens, a farm fresh egg, all over potatoes. It was to die for.

PostedDecember 29, 2014

AuthorLeigh Ann Chatagnier

CategoriesBrunch

TagsNew Year's Day Meals, New Year's Day food traditions, Brunch Recipes, Winter Hash Recipe, Breakfast Recipes, Farm Fresh Recipes, Farm to Fork, Seasonal Eating, Seasonal Recipes, Happy New Year's

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November 6, a night of fellowship brought together by local Louisiana artisans, farmers, and culinary artists. Gathered around a 100 ft table built by Makers Workshop and myself from wood salvaged from Hurricane Katrina, we savored a locally sourced meal of spiced pumpkin and shrimp bisque, couchon de lait grillades over southern stone ground grits, and salted caramel creme brûlée. In collaboration with Country Table Delivery and Red Onion, we worked together to create a communal dinning experience with a multitude of artists and an evening focused on local craft.

String Remedy, a gypsy jazz band, provided the soundtrack for the evening as the guests sipped beverages from local distilleries- Cathead Vodka, Bayou Rum, and Tin Roof Beer. Hayes Kahoe worked feverishly in preparation for the main courses, as the local pig donated by Iverstine Farms roasted in the background. A dinner bell was rung and guests found their seats at the table; some beside familiar faces and some who would become new friends. The night brought together the guests in a new way, setting a table with the business man and the artist, the young and the old- all who found a common ground and appreciation for the night's celebration of our community.

PostedDecember 9, 2014

AuthorLeigh Ann Chatagnier

CategoriesFarm to Table

TagsFarm to Fork, Farm to Fork Dinner, Communal Dining, Community Events, Outdoor Dinners, Louisiana, That Louisiana Community

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If you follow me on social media at all then you know that last night was our very first Farm to Fork dinner that I collaborated with Maker's Workshop, Country Table Delivery, and Red Onion. This week has been a crazy one and last night made it totally worth it because the night could not have been any better! It was a community gathering where local people came together to donate their time and talents and spent an evening getting to know each other and ate an amazing dinner with all farm fresh and local ingredients!

Farmer's Market Pork and Collard Green Hash

Farm to Fork: A Humble Gathering of Friends

Friday Catch Up