OLS Week 5: Soul Food


This week’s edition of One Local Summer was entirely inspired by collard greens I saw last week at the Elizabeth Telling Farm stand at the North Market Farmers Market. Collard greens are one of my favorite things about summer, and when I think of collard greens, I think of soul food. So this week is all about comfort – the way food can reach down to your very soul.

For the fried chicken, we used all thighs from Speckled Hen Farms.

Soul Food made w/ Local Ingredients

Spicy Southern-Fried Chicken
recipe courtesy Country Living

Buttermilk Marinade:
2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 teaspoon cracked black pepper

Fried Chicken:
1 (3 1/2-pound) chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/2 teaspoon salt
5 cups vegetable shortening

Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.

Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.

In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown — 3 to 4 minutes.

Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through — about 20 more minutes.

Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Local Ingredients used:
Chicken Thighs from Speckled Hen Farms

Red, White and Blue Potato Salad
recipe courtesy Bon Appetit

1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper

1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes

2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)


Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

Local Ingredients Used:
Red, White and Blue Potatoes from Worthington Farmers Market
Green Onions from Worthington Farmers Market
Peas from Clintonville Farmers Market

I’ve been searching for a good macaroni and cheese recipe for a while. This one is definitely a keeper – cheesy without being too eggy, and creamy without tasting processed.

Macaroni and Cheese

Fannie Farmer’s Classic Baked Macaroni and Cheese
recipe from Recipezaar


1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.

(You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Local Ingredients Used:
Cheddar from Middlefield Cheese House
Habanero Gouda from Oakvale Gouda
Hartzler Dairy Butter
Snowville Creamery Milk
Snowville Creamery Heavy Cream

Green Beans with Bacon

Green Beans with Bacon

1 lb. stringless green beans, ends removed, and cut into 1″ pieces
1/4 lb. double smoked bacon, chopped
1 small onion, chopped

Place beans, bacon and onion into saucepan, and simmer until tender.

Local Ingredients Used:
Green Beans from Rhoads Farm Market
Double Smoked Bacon from Thurn’s
Onion from 2 Crows

Collard Greens

Collard Greens with Ham Hocks

2 large bunches collard greens, large stems removed and leaves chopped
2 ham hocks
1 onion, chopped
vinegar, to taste
hot sauce, to taste

Cover ham hock with water, and simmer for 2 hours. Add collard greens and onions, and simmer until tender, about an additional hour. Finish by adding vinegar and hot sauce to taste.

Local Ingredients Used:
Collard Greens from Elizabeth Telling Farms
Ham Hocks from Thurn’s
Onions from 2 Crows

I’m a bit picky when it comes to cornbread. I like Northeast style cornbread – sweet and moist, kind of dense. This recipe fits the bill perfectly.


Grandmother’s Buttermilk Cornbread
recipe courtesy AllRecipes

1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Local Ingredients Used:
Hartzler Dairy Butter
Eggs from 2Silos
Cornmeal from Flying J Farm

Peach and Raspberry Crisp

Peach and Raspberry Crisp
recipe from The Barefoot Contessa Cookbook

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

Local Ingredients Used:
Peaches preserved from 2Crows
Raspberries from Rhoads Farms
Butter from Hartzler Dairy

7 thoughts on “OLS Week 5: Soul Food

  1. Pingback: Food OLS Week 5: Soul Food | India Restaurants

  2. Beany

    I can smell that yummy food all the way over here in San Diego and it is sending me into a food induced coma! Wish I could just reach in through my computer screen and steal some of that deliciousness.

    I made some baba ghanouj (no where as impressive as your's) that I have yet to post on my blog…but I will tomorrow.

  3. Pingback: Gift OLS Week 5: Soul Food | India Gifts

  4. Louise

    Oh Becke, I "lost" you and I'm so glad I found you today. what a beautiful presentation of local flavors you have gathered for this feast. Thank you so much for sharing all these wonderful recipes. Please don't make me choose…Since July is national Peach Month, I'm leaning toward the Peach and Raspberry Crisp. However, that chicken is lookin mighty good to so is…teverything looks wonderful! Thank you for sharing…

    P.S. I've added you to my personal search engine so I remember to drop by more often.

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