Salutations, after a very busy weekend. I say “salutations,” as Charlotte, the spider, greeted Wilber, the pig, in one of my favorite childhood books, Charlotte’s Web. Winning the Greensboro Farmer’s Chili Challenge sort of reminded me of the fair in Charlotte’s Web. I mean that in a fun spirited way –  can’t you hear that goose singing “A fair is a veritable smorgasbord orgasbord orgasbord?” It also reminds me of how our city can feel more like a village when it comes to supporting efforts we hold true and dear.

It took a village to win the Challenge – so thanks to everyone who pitched in from helping make all the chili Friday night to coming out to vote Saturday morning. It was wonderful seeing so many of my friends, co-workers and readers at the market. I also can’t thank the McCollum Family at Massey Creek enough for all their enthusiasm, pep and support of the competition. They truly feel like family now.

Mostly importantly, through our promotions, we were able to highlight the good work of both the Greensboro Curb Market and Massey Creek Farms. All the proceeds of the competition will leverage the marketing of the Market – bringing more faces to the market and dollars to all of our hardworking local famers and food producers. And while this blog can be naturally self-indulgent from time to time, I hope it can be a form of Charlotte’s Web for our community – shining light on all that is “terrific,” “radiant,” and “humble” in our region.

Ouch! Correction in today’s print column – the Greensboro Farmer’s Curb Market Chili Challenge is this SATURDAY, January 28th from 10am to 12noon!

This month, the folks at the Greensboro Farmer’s Curb Market matched up a city girl with a local farmer to compete in their first annual Farmer’s Market Chili Challenge. I’m no stranger to matchmaking but must say this is the first time I’ve been connected  to a social-media-loving lamb farmer via the Interwebs. Garland McCollum, of Massey Creek Farms, is just that, a family man who returned to his roots, dedicating his time topreserving his family’s 200 year-old farmland in Rockingham County with his wife, Ruby, father and two children. He’s a new generation farmer, sharing his farm with the world through social media and reaping the benefits of a diverse following.  This connection—from farm to city—is the real “match” made in this story.

Garland immediately charmed me. We swapped ideas through Facebook on how we could champion the chili challenge and best highlight his farm-raised and grass-fed lamb through my love for Greek food. I accepted an invitation to his 400- acre farm to meet his family. I convened my entourage of food-loving girlfriends, set the GPS for Madison, NC, and  left the city for a hayride, hike, and a peek into the history of  the farm and old “buzzard cave” above the slow and steady Massey Creek, which winds its way through the land.

While we did stop to swoon over a baby lamb, Massey Creek Farms is a working farm, full of Golden Bluff chickens, pigs and Katahdin lambs. Each day, Garland’s family collects around 1,600 eggs to sell at various markets and restaurants in the Triad. In addition to eggs, they sell naturally nurtured pork and lamb to markets and for menu specials.  Garland knows his customers by name (in person and online), whether they  stop by every Saturday at the Market or are the restaurateurs he invites out to the farm for research and play. For a city girl with a big appetite for food and family heritage, Massey Creek Farms is what makes our city so rich and delicious.

I’d like to say that the Chili Challenge isn’t about winning but Garland and I are more competitive than that. My girlfriends came back over to Mendenhall the following Sunday to taste-test our recipe for award-winning lamb chili. I needed all hands on deck and relied on both the novice taster and one of Greensboro’s most talented chefs to put together the perfect balance of flavors. We came up with our own blend of chili powder full of Greek hints and spices – oregano, rosemary, cinnamon, cumin, cocoa powder and plenty of kick from heaping spoons of ground ancho chilies.  It sure takes a village to make a recipe.

Our competition is steep, we’re up against this community’s finest farmers, cooks and elected officials making their versions of chili with locally sourced meats from the Market.  You’re the judges, so come on down to the Curb Market and try our Massey Creek and Mod Meals Lamb Chili yourself.

The Greensboro Chili Challenge is this Saturday, January 28th at 501 Yanceyville Street. Tastings begin at 10 a.m. and conclude with an official tasting and crowning by Mayor Perkins at noon. Remember, voting is by every dollar donated to the Greensboro Farmer’s Curb Market.

** Special thanks to my friend Mary James Lawrence for help putting the chili recipe! She is a master in the kitchen and I owe for perfecting this recipe!

** Check out the spices at our new Savory Spice Shop in Friendly Center for the freshest (and inexpensive) spices for this recipe!

Mod Meals and Massey Creek Lamb Chili

• 3 LBS. MASSEY CREEK GROUND LAMB
• 4 CUPS ONION, CHOPPED
• 3-4 TBS. OLIVE OIL
• 1 LARGE SPRIG ROSEMARY
• 1 BAY LEAF
• 4 TSP. GARLIC, MINCED
• 2 TSP. JALAPENO, MINCED
• 1 to 1 1/2 Tablespoons GROUND ANCHO CHILIS
• 1 Tablespoon COCOA POWDER
• 2 TSP. GROUND CUMIN
• 2 TSP. DRIED OREGANO
• 3/4 TSP. CINNAMON
• 1/4 TSP. CAYENNE POWDER
• 2 TSP. SALT, taste for seasoning
• 1 CAN, 28 OZ., PETITE DICED TOMATOES
• 15 OZ. TOMATO SAUCE
• 4 TBS. TOMATO PASTE
• 2 15 OZ CAN  RED KIDNEY BEANS (do NOT drain)
• 1 BOTTLE AMBER BEER

Yogurt Feta Topping with Orange Mint Gremolata:

• 1 cup crumbled FETA CHEESE
• 2 cups GREEK YOGURT
• 6 FRESH MINT LEAVES
• 4 SCALLIONS
• ZEST OF 1 ORANGE
• ½ TSP. KOSHER SALT

In a large heavy bottomed dutch oven, sauté onion until translucent.  Add lamb, rosemary, bay leaf, garlic and jalapeno.  Cook and stir until lamb is broken into pieces and  cooked through.  Add the spices and salt.  Stir and cook, coating well.   Add tomatoes, tomato sauce, tomato paste, beer and kidney beans.  Simmer for 20 minutes.  Serve with topped with Yogurt Feta Topping and Orange Mint Gremolata.

Topping:  Crumble feta into yogurt then using a hand  mixer or immersion blender, blend until smooth.  Set aside.

Slice scallions into thin slices. Place mint leaves on cutting board over scallions, zest orange overall.  Add salt and then using your chef’s knife, mince until fine.

To Serve:  Spoon hot chili into bowls.  Top with yogurt mixture then orange mint gremolata.

I can’t tell you how much fun I have putting these classes at the Children’s Museum. Not only do I love sharing my passion for cooking (and eating) but I also love how these classes have brought folks together. Here are a few photos from the class. Thanks to all who attended. I hope you enjoyed it as much as I did.

 I’ll post more on my Facebook page later on – please follow me on FB! I’ll be posting dates soon on my Spring class – stay tuned!

PS: Special thanks to the Edible Schoolyard Team for their help – Eleanor, Stephanie, Mindy and Marian – you’re the best!

It may seem slow on Mod Meals – but really, I’m so busy! This January I’m hosting a Cuban Cooking Class at the Greensboro Children’s Museum and competing in the Greensboro Curb Market Chili Challenge with my friend Garland at Massey Creek. With all the planning and prepping for these big events, I’ve had no time to cook any everyday meals. So, please mind my absence and come out and visit this month. The cooking class is booked but we need a strong showing on January 28th to help us win the Chili Challenge!

Here is a quick preview of my visit to Massey Creek Farm today. It was a beautiful January Sunday to visit Garland’s farm. His family, friends and farm were all so welcoming. I can’t wait to tell you more soon!

I’m back to North Carolina after another wonderful Christmas holiday in the Sunshine State with my family. As I mentioned on Monday, it was unseasonably warm in Florida this year – around 83 and sunny – and reminded me of the Christmas we spent in the front yard on our new roller blades. Many years have passed since our time in wrist-guards and knee-pads. Now, all approaching and surpassing our 30s, all four cousins spent our time catching up over glasses  (hey! that’s plural) of champagne and many laughs. My sister came in from Denver, cousin Alina from Berkley and cousin Callie, and her partner Eli, were in from Austin – amazing that we all are so spread apart. Nothing beats catching up with my family and especially hearing and telling stories with my grandfather.

For our Christmas lunch, my family prepared some of our favorite holiday treats with lots of seasonal citrus, avocados and seafood from Florida. Most of the recipes I’ve already shared throughout the years but I did make a new cheesecake this year with lemons from my mom’s trees. I’ll share the recipe tomorrow. My sister, Maggie, is a great forager and spent Christmas morning outside picking mistletoe, flowers and citrus to both decorate the table and add to salads and dressings. We both worked on assembling a beautiful table for 11 family members. Isn’t it just beautiful?! Here is our menu – I’ll catch you up on cheesecake tomorrow.

Hope ya’ll had a nice holiday. What did you cook?

Thompson Family Sunshine State Christmas Menu 2011 

• Avocado and Grapefruit Salad
• Prime Rib
• Shrimp Scampi
• Hasselback Potatoes
• Yorkshire Pudding
• Sautéed Rapini
• Chocolate Mousse
• Lemon Ginger Snap Cheesecake

Here are some Instagram photos (follow me at ModonMendenhall) I took between Inglis, Florida and Gainesville, Florida on a road trip my cousin Alina and I took  in my Mom’s red VW convertible and my Dad’s backyard smoking operation. 85 degrees and sunny on Christmas is hard to beat. And, so is Gulf Coast mullet. I won’t share the family recipes because I’m sure you won’t dare try it.

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Friends,

The food pantry at Triad Health Project is empty. There is no season for anyone to be hungry. If you have extra canned food at home – or can pick up an extra can at the store tonight – it would be most helpful. Donations of non-perishable items like canned meats, vegetables, soup, fruit, beans, peanut butter, and macaroni & cheese are in need. I’m planning on going by tomorrow afternoon with a supply. If you drop it off before 2pm tomorrow to Action Greensboro (317 S. Elm next to Cheesecake’s by Alex) I’ll swing it by for you! Or you can bring donations directly to THP at 801 Summit Avenue in Greensboro.

Thanks in advance for your help.

There is nothing better than family style dinners in the Fall. Coats and scarves,  crowded tables with big platters and full bottles of red wine, elbow to elbow with brisk breezes and boots. These are photos of some memorable Fall dinners I’ve had this year – Community Table fundraiser for Triad Local First at Summerfield Farms, catered by Iron Hen and Southern Roots; Smoking pork and cooking for friends with Stephanie and Margaret at the Ashton’s house in Julian, NC; and my Off Mendenhall Cooking Class Dinner under the barn at the Greensboro Children’s Museum Edible Schoolyard. Whether you have hundreds at your table or just a few – make sure to host one this year before winter hits.

What were your favorite Fall family style dinners?

Tis the season for bubbling cheese in cast iron skillets! This is basically a twist on fondue – but much easier and festive in a southern cast iron skillet. I served these Bubbly Cast Iron Skillets of Fontina with Herbs, Garlic and Mushrooms family style at the Greensboro Children’s Museum Edible Schoolyard event for the Elmwood Garden Club. This recipe is adapted from an Ina Garten recipe but I added mushrooms for an extra touch. It was by far the easiest hors d’oeuvre on the menu too – just cubes of fontina (about a pound per skillet), chopped rosemary, thyme and garlic, a handful of assorted mushrooms, salt, pepper and a small splash of olive oil. They went into a 400 degree oven for about 20 minutes – or until bubbling hot  straight to the tables. I served the cheese with French bread and carrots for dipping. Every skillet was clean by the end of the night.

Serve this for a starter, with drinks or a really casual supper.