After a summer of gardening and an autumn of preserving, the Hindman Settlement School’s Grow Appalachia participants celebrated the holidays eating their own organic, home-grown food.
We celebrated the end of a successful growing season with our annual Grow Appalachia holiday potluck. Participants and their families braved the first snow of the year to share a meal with their Grow Appalachia friends. Homegrown produce was featured in many of the dishes. The butternut squash in the casserole, the tomatoes in the macaroni, and the potatoes in the potato salad all came from participants’ gardens. These families will continue to enjoy the bounty of their gardens throughout the cold Kentucky winter.
Several Grow Appalachia participants attended and taught classes at Dumplins & Dancin’, a weekend-long celebration of Appalachian cuisine at the Hindman Settlement School featuring a feast cooked by award-winning Kentucky chefs Ouita Michel of Holly Hill Inn and Kristin Smith of The Wrigley Taproom & Eatery.
Corey Terry, a Grow Appalachia participant and a regular vendor at the Knott County Farmers Market, taught an intensive sourdough bread making workshop. He uses homegrown blueberries and locally grown and milled flour to make his famous bread. My mother Diane Bonifanti Hintz and I taught a pasta making class using the same local flour as well as homegrown tomatoes in a marinara sauce.
We sat down for the feast surrounded by friends old and new to celebrate the food and fellowship we’ve grown this year. We savored expertly prepared locally grown foods such succotash, pork roast, roasted kale, and mixed greens with sorghum dressing- a perfect ending to a wonderful year.
The Grow Appalachia community at Hindman Settlement School hopes your holiday season, like ours, is filled with family, friends, and good food.