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Four Foods for Good Fortune in 2019

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Four Foods for Good Fortune in 2019 MISSISSIPPI DEPARTMENT OF AGRICULTURE & COMMERCE • ANDY GIPSON, COMMISSIONER VOLUME 91 NUMBER 1 JANUARY 1, 2019 JACKSON, MS Four Foods for Good Fortune in 2019 By Elyse Vincenty Native Americans first introduced Deep South Magazine the cornmeal mixture, and when wheat was not widely available, Celebrate New Year’s Day Southerners made cornbread with traditional Southern dishes instead. The color of cornbread that promise to bring luck, represents gold for New Year’s, wealth and good health. bringing wealth and prosperity. For Many people have their traditions the most authentic and traditional to help them ring in the New Southern flavor, very little sugar and Year, but leave it to the South to flour is used. contribute a delicious meal rich in While there are many different history and superstition, as well as variations of meals containing taste. The traditional New Year’s black-eyed peas, pork, greens meal in the South must consist of and cornbread, Hoppin’ John is four things– black-eyed peas, pork, considered one of the South’s greens and cornbread. It seems like most traditional New Year’s dishes. a modest meal, but this custom Originally a Carolina Lowcountry predates the invention of modern dish, Hoppin’ John is a culmination refrigeration. All of these items were of the main three ingredients slow inexpensive and easily accessible in moving, and pigs can’t look turnip, mustard, chard, kale or cooked with rice. Eating leftover the South during the winter. backward without completely even cabbage. Collard greens are Hoppin’ John the day after New In the New Year’s dish, black- turning around. Therefore, eating usually the vegetable of choice for Year’s (a practice known as “Skippin’ eyed peas represent coins to bring pork will encourage you to look to this traditional meal in the South Jenny”) shows one’s frugality and wealth and health. Some people the future and ensure that you will because that’s what we grow here in will only increase your chances of even include exactly 365 peas, move forward in the New Year. the late fall. It is widely believed that prosperity in 2019. one for each day of the upcoming Greens are supposed to symbolize the more greens eaten, the larger year. It used to be that a dime or a money, since they are flat and your fortune will be that year. Happy New Year! shiny penny would be hidden in the green like dollar bills. While the And finally, it isn’t a complete pot, and whoever had that coin in type of greens can vary by region Southern New Year’s meal This article was reprinted with their bowl would receive the most or taste preference — collard, without cornbread on the side. permission from deepsouthmag.com. luck (unless, of course, the coin is accidentally swallowed!). Pork, another important Mississippi Farmers Market component, has a special place in the South. Pigs are considered symbolic of health and wealth Implements Winter Market Hours because a pig can feed a family for the entire winter due to its meaty By Paige Manning fast and lunch Tuesday through and fatty content. Southerners also Director of Marketing Saturday. use pretty much the entire pig — and Public Relations - MDAC The Mississippi Farmers Market whether it’s a whole pork roast, hog is located at 929 High Street jowls, fatback, ham hocks, bacon Over the next few weeks, the adjacent to the Fairgrounds. For or ribs. Traditionally, cured pork or Mississippi Farmers Market will more information, call (601) 354- hog jowl is included because it can implement its Winter Market 6573, download the Mississippi be stored for long periods and would hours. Farmers will be at the of 8:00 a.m. until 1:00 p.m will be the most accessible during the Farmers Market mobile app on Market each Saturday from 8:00 winter. resume on February 9, 2019. your Apple or Android device, Pork also represents progress a.m. until 11:00 a.m. on January The Farmer’s Table Restau- visit www.msfarmersmarket. because pigs push forward, rooting 12, 19, 26, and February 2, 2019. rant, located inside of the Mar- com, or “Like” the Mississippi themselves in the ground before Our regular schedule with hours ket, will remain open for break- Farmers Market on Facebook. Page 2 MISSISSIPPI MARKET BULLETIN January 1, 2019 From Our Kitchen To Yours New Year’s Day Menu Ideas ***************************************** Spicy Slow Cooker Black-Eyed Peas Pulled Pork with Peppers 1 pound dried black-eyed peas 1 pork shoulder roast Andy Gipson 1 meaty ham bone 1 to 2 tablespoons grill seasoning (steak, burger, or spicy chicken) 1 cup onion (chopped) 2 limes (juiced or 1/4 cup apple juice) Commissioner 2 to 3 cloves garlic (minced) 2 medium onions (sliced) Mississippi Department of 1 cup diced cooked ham (if desired) 1 green bell pepper (seeded and coarsely chopped) 3 ribs celery (diced) 2 to 3 cups barbeque sauce (or to taste) Agriculture & Commerce 1/2 red bell pepper (diced) 121 North Jefferson Street 1 teaspoon salt (or to taste) Put about half of the onions in the slow cooker. Place the pork Jackson, MS 39201 1/2 teaspoon seasoned pepper blend (or to taste) roast on the onions and sprinkle generously with grill seasoning. Dash crushed red pepper or ground cayenne (to taste) Top with the remaining onions and peppers and drizzle with the Phone: 601-359-1100 lime juice. Cover and cook on high for six hours. Remove the www.mdac.ms.gov Pick through the peas and discard any damaged or malformed roast and vegetables and shred the pork. Discard juices and re- ones. Look for small stones too; rinse well. Following the pack- turn the shredded pork to the slow cooker. Add barbeque sauce, Ag Museum age directions, soak the black-eyed peas overnight or follow the cover, and cook on low for about one hour. Serve on toasted 601-432-4500 directions for a “quick soak.” Drain the peas. Cover the drained buns with coleslaw and pickles. Agricultural Theft Bureau peas with fresh water and place the pan over medium-high heat. 1-800-678-2660 Bring to a boil. Reduce the heat to low and simmer them for about one hour longer, or until just tender. Meanwhile, place Boiled Cabbage with Bacon Aquaculture the remaining ingredients in the slow cooker and begin cooking 601-359-1102 on the slow setting. When peas are just tender, add them to the 6 strips thick bacon (about 6 to 8 ounces) slow cooker. Cover and cook on low for about four to six hours, 1 large onion (coarsely chopped) Board of Animal Health or until peas and vegetables are tender. Remove the ham bone; 1 medium head of cabbage (about 2 pounds) 601-359-1170 dice the ham and return it to the pot. Taste the peas and adjust ½ cup low sodium or unsalted chicken broth (or as needed) seasonings, adding more salt and pepper as needed. Kosher salt (to taste) Bureau of Plant Industry Black pepper (to taste) 662-325-3390 Buttery Cornbread Dice the bacon strips into one-inch pieces. In a large Dutch Consumer Protection oven or deep sauté pan, cook the diced bacon until it is fully 601-359-1148 with Corn Kernels cooked but not crisp. With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Reserve about two Fairgrounds/Coliseum 1 1/2 cups cornmeal tablespoons of the bacon drippings in the pot. Add the chopped 601-961-4000 1/2 cup all-purpose flour onion to the bacon drippings and cook over medium heat until 1 tablespoon sugar (optional) tender and lightly browned, stirring frequently. This step will Genuine MS 1 1/2 teaspoons baking powder take about four to five minutes. Coarsely chop the cabbage and 601-359-1159 1 scant teaspoon salt add to the browned onions; stir in the chicken broth. Cover the International Trade 1/2 teaspoon baking soda pot tightly and reduce the heat to low; simmer for 15 minutes. 601-359-1196 1 cup corn (canned or cooked, drained) Add more broth or water, as needed, and cook for about five to 1 1/2 cups buttermilk (well shaken) ten minutes longer, or until the cabbage is tender. Stir in the bacon pieces; heat through and serve. Keep Mississippi Beautiful 1 large egg 601-359-1100 6 tablespoons butter (melted, divided) Livestock Market News Mustard Greens with Ham 601-359-1159 Preheat the oven to 400 degrees F. Place a cast iron skillet in the oven to heat for 10 minutes. In a large bowl, combine the 1 tablespoon vegetable oil Market Development cornmeal, flour, sugar, baking powder, salt and soda. Whisk to 2 to 3 ham shanks or a meaty bone or ham hocks 601-359-1159 blend ingredients thoroughly. Stir in the corn kernels. In a 1 1/2 cups onion (chopped) separate bowl, whisk the buttermilk and egg together until well 2 cloves garlic (minced) Meat Inspection blended. Whisk in four tablespoons of the melted butter. Care- 2 pounds mustard greens (thoroughly washed, tough stems removed & coarsely chopped) 601-359-1191 fully take the hot skillet out of the oven and set it on a rack. Add 1 1/2 cups chicken broth the remaining two tablespoons of butter to the skillet. Swirl the Mississippi Market Bulletin 2 teaspoons Worcestershire sauce 601-359-1155 pan slightly to cover the bottom with the butter. Combine the Pepper vinegar sauce, to taste (optional) dry ingredients with the buttermilk mixture and stir until well Salt and pepper, to taste (optional) Mississippi Farmers Market blended.
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