GOOD TASTE
Crowd Pleaser
Bright Star’s squash casserole is a popular dish made of Kontos Fruit Company’s squash.
 By Jan Walsh

One year ago we began this Real Food column as an effort to support the Birmingham convivium (chapter) of The Slow Food Movement.

Frank and Pardis Stitt began the convivium to champion the Southern foods and food traditions of Alabama. And over the past year the members of the local convivium have enjoyed Slow Food meals at the farms where the is grown. The most recent event was held at Birmingham Botanical Gardens and The Gardens Cafe - Kathy G. and Company's fourth, exclusive venue. Guest speaker Tom Montague, the Slow Food Regional Governor, spoke, and Kathy G. and company served nibbles and wine.

The first article featured David Snow of Snow's Bend Farm and his vegetables. Snow and the others who followed were photographed delivering their fruit, vegetables, pork and other products. Slow Food members and this column's readers now recognize their faces and their products. Thus on the first anniversary issue of Real Food, we celebrate our anniversary by beginning to photograph the delicious dishes using their products, which our local chefs create. And we have come full circle with another delicious dish using Snow's Bend Farm's vegetables.

"The Snow's Bend sweet potatoes were incredible. They were so much sweeter than some of the sweet potatoes I've used in the past, and the color was also better," The Gardens Cafe Chef Nichole Keesey describes. Keesey thinly slices the potatoes and flash fries them. Not only are they delicious, but they are much healthier than bagged chips.

Kessey also uses Snow's Bend Farm's carrots and shares her recipe. "The carrots are also extremely flavorful, and we're delighted to have such fresh products," she says.

The Gardens Cafe's Carrot Ginger Soup
Ingredients:
1 tablespoon olive oil
4 medium onion, sliced
1 (3 inch) piece fresh ginger, peeled and roughly chopped
6 cups chicken stock
8 large carrots, roughly cut in even pieces
salt, as needed
white pepper, as needed
heavy cream, as needed

Procedure:
Heat the olive oil in a large saucepot over low heat, and saute the onions until they are translucent. Add chopped ginger to the onions, and saute for an additional two minutes. Increase the heat and add the chicken stock and carrots. Simmer over medium heat until the carrots are tender. Season with salt and pepper. Puree. Finish with a small amount of cream.

The Squash Casserole is one of the most popular dishes at The Bright Star. And it has been for many years. “We have had the pleasure of being associated with Kontos Fruit Company for many years,” business manager, Stacey Craig says. “Kontos Fruit Company provides us with a consistently excellent yellow squash which translates to a successful dish.” Chef Robert Moore shares their recipe for this comforting Southern favorite.

The Bright Star’s Squash Casserole
Ingredients:
8 medium yellow squash, cut up
1 medium yellow onion, diced
1 cup whole milk
1/3 cup pimento
1/2 cup plain flour
1/2 teaspoon Accent
5 medium eggs
1/2 cup grated Parmesan Cheese, enough to sprinkle on top
Paprika for Garnish

Procedure:
Boil squash and onion until tender. Drain. In a mixing bowl, stir together next five ingredients. Add boiled squash and onion to mixture. If it looks dry, add a bit more milk. Place mixture into a casserole dish. Sprinkle Parmesan cheese and paprika on top. Bake at 375 degrees for 25 to 30 minutes until casserole browns. Serves 6 to 8.
November Birmingham, Alabama

  

 
Digital Newstand

View Magazine

bmag buzz

What are you doing
this Weekend?
 



 
bmag bonus


This Month's Giveaway ...
A family four pack of tickets to the Radio City Christmas Spectacular starring the Rockettes

Sign up for our weekly e-newsletter,
the bmag buzz, and be automatically entered for your chance to win!