Celebrating the fourth of July brings out flags,fireworks and the serious start of the grilling season in New England. Getting together with family and friends to celebrate our nation's independence is a tradition we all enjoy. Thinking about what to cook makes me consider some of my favorite seasonal dishes and a trip to the farmers market. It also makes me remember of some of the other areas of the US I have had the opportunity to visit.
Being a National Quilting Association certified quilt judge has taken me many places. Traveling to where you're judging sometimes involves a bit of planning and multiple modes of transportation to get where you need to be.
Gratefully the quilters who have hosted me have shared so much. First to find me at what ever airport bus or train I've arrived on. Next I get to touch all their quilts and award ribbons and prizes. Then they feed me! Sometimes there has been a tour of interesting historical sights and local color.
This experience provides an cultural snapshot of the quilters and the influences that make them unique to their region. Food is always high on the list of sharing. Quilters are the national backbone of social events that require "covered dishes."
Judging in Athens Georgia was a great experience, there was time for a little history, great quilts and great food! Cleo Ward shared her recipe for Hoppin' John Salad.
This fourth of July we're adding a little Georgia to our table. It was challenging to find some of the ingredients. Persistence paid off I found what I was looking for.
Hoppin' John Salad
1/2 C uncooked long grain brown rice
1/4 C fresh lemon juice
1/4 C olive oil
1 jalapeno pepper seeded and minced
1 garlic clove, pressed
1 tsp salt
1/4 tsp pepper
1 (15-oz) can seasoned tiny field peas drained and rinsed (Cleo recommends Gold brand)
1/2 C chopped celery (3 stalks)
1/2 C loosely packed fresh parsley leaves, chopped
1/4 C chopped green onions
1. Prepare rice according to package directions.
2. Meanwhile, whisk together lemon juice, olive oil, jalapeno pepper, garlic, salt and pepper in a large bowl.
3. Stir in rice, peas, celery and parsley until blended.
4. Cover and chill 2 hours. Sprinkle with green onions just before serving.
Thank you Georgia for sharing your quilts and your table.as we celebrate our national birthday as one big quilting family. What's your favorite fourth of July covered dish?
Happy Quilting,
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