Thanks to all who came out for this weekend’s Strawberry Pancake Picnic at the Greensboro Curb Market! We served over 600 pancakes to many smiling faces and raised much needed dollars for the Curb Market’s marketing budget. We mixed up our local pancakes using Old Mill of Guilford Whole Wheat Pancake Mix with local eggs, Homeland Creamery buttermilk, strawberries and a delicious Custard provided by Lucky 32.

Special thanks to my friends Beth (who traveled all the way from DC to relive our childhood marathon pancake eating days), Meghann and Heather for joining the Off Mendenhall Pancake Flipping Team. And, thanks to my friend Jay Pierce at Lucky 32 for chipping in behind the scenes to cut all 20 gallons of strawberries and provide the custard (recipe below!)! It takes a village of passionate Curb Market supporters to make special days at the Market happen – as always, kudos to Elizabeth, Donna, Charlie and David for keeping the gears greased.

Save the date for Saturday, June 16th for Blueberry Day! 

Lucky 32 Southern Kitchen’s Boiled Custard, Quaintance-Weaver, Inc.

• 1 quart whole milk
• 1 cup granulated sugar
• 2 tablespoons corn starch
• 5 each eggs
• 1 teaspoon vanilla extract
• 1 tablespoons butter

In a pot, heat milk to a low simmer. In a bowl, whisk together sugar, corn starch and eggs. Slowly temper the eggs by beating in about 2 ounces of warm milk.

Repeat process until all milk is combined with the eggs. Return mixture to the sauce pot and cook over very low heat for 3-5 minuets, or until mixture coats the back of a spoon. Remove from heat and add vanilla, then add butter in small pats, stirring until incorporated. If need, strain mixture to remove lumps.

Makes – 6 cups

I hear that folks are starting to call my Edible Schoolyard Cooking Classes “Cecelia’s Supper Club.” I like that – and I love that folks are returning and making friends in the classes. We had another great evening in the Greensboro Children’s Museum Edible Schoolyard making lots of Greek dishes. And, of course, eating LOTS of Greek food.

I was especially pleased to have so many folks step up to help. Athens Foods shipped the museum a huge box of their phyllo dough. We played with it all day and left a ton for the little ones to learn with and enjoy. Mezzetta Grape Leaves also sent in their exceptional jars of Napa Valley Grape Leaves. I’ve been rolling grape leaves since I was tiny – and it is always hard finding good grape leaves. Mezzetta’s were big and not torn one bit – I highly recommend them! The guys at King Oscar provided lots of anchovies for our adventurous chefs! Everyone left with a new love for the little fish and coupons to buy their own. And, last but never least, local friends at The Extra Ingredient and Massey Creek Farms threw in coffee and eggs to help out. Both local farm and store are generous supporters of the museum and we owe our business to them!

Lots of friends and food were shared – and last but not least, here is the menu and recipes. Looking forward to another Supper Club on October 8th. Email me at cecelia@modmealsonmendenhall.com to sign up.

Off Mendenhall Greek Cooking Class Menu: 

• Garlic Confit & Loaf French Bread
• Stuffed Grape Leaves  
• Roasted Potato & Caper Salad with Anchovy Vinaigrette
• Traditional Greek Salad with Edible Schoolyard Lettuces and Red Wine + Black Pepper Vinaigrette
• Baklava Cups with Greek Yogurt and Market Strawberries

Special Thanks to Contributors to the Class! 

• Athens Foods Phyllo Dough 
• Mezzetta Grape Leaves – best ones I’ve ever used!
• King Oscar Anchovies
• The Extra Ingredient – not only are they the best local source for kitchen equipment – they made our Edible Schoolyard so plentiful!
• Massey Creek Farm

It ‘s sort of hard to believe that I had never visited the Old Mill of Guilford until this weekend but my trips to Oak Ridge have been few and far between. A day off of work left the perfect afternoon to take a leisurely drive out to the Mill to pick up some goods. I was prepping for my upcoming column on biscuits (which will print next Friday) and needed local flour to work with. I also picked up a bag of polenta that I’ll be experimenting with this Spring.

If you haven’t made a visit to the Mill, it’s a nice short field trip from Downtown and promises a scenic view and a plethora of treats to return home with. What is your favorite thing to pick up from the Old Mill?

This morning my phone buzzed with an Outlook calendar reminder that said “Food Truck Rodeo – Location: Durham – of course.” It’s a common joke between many of my friends that if something hip is going on – it’s probably in Durham. I know, I’m supposed to be a cheerleader for Greensboro (it’s my full time job to do so) but I also believe that it’s our responsibility as community leaders is to call ourselves out from time to time. Food trucks aren’t only fun – they have the capability to leverage creativity, entrepreneurism and a more thriving food culture (not to mention attracting young professionals) – yet, they aren’t permitted in Greensboro’s center city. Just sayin.

Luckily, it was a beautiful day in North Carolina because lines were long at the Food Truck Rodeo in downtown Durham. Over twenty trucks came to Durham Central Park – everything from pretzels to dumplings. The trucks attracted hundreds of folks from all walks of life. We waited more than an hour to get a Korean BBQ burrito from Bulkogi Korean BBQ Truck and then lounged on the lawn in the sun. After an amazing Chocolate Stout Loco Pop, we walked to the downtown skatepark to watch kids in play.

A fun field trip and reminder that we have plenty of work to do in our hometown. I’d be happy to take any Greensboro elected official on my next field trip to see what’s happenin’ just east of here.

Some pals of mine who are interested in leveraging Greensboro’s food culture are hosting a potluck on Sunday, March 25th from 3pm – until at College Hill Sundries. If you share our appriciation for local farmers, food producers and things grown in the Piedmont or want to meet some - please join us! It’s going to be informal – drinks at the bar and potluck fare to share. Hope to see you there!

Check out the event on Facebook to let us know you’re comin‘

Yesterday, I took a field trip to Liberty, NC to visit Rising Meadow Farm for their annual Sheep Shearing Day. My friends Margaret and Ella were brave enough to join for a winter picnic. Wind and 40 degree temperatures didn’t stop us from enjoying blue skies and sunshine – which were in plenty. Rising Meadow Farm is just 20ish minutes south of Downtown Greensboro and perfect for a quick weekend excursion. In addition to watching a team of shearers at work, we also caught sight of chickens, llamas and beautifully colored yarn inside the Farm Store. Rising Meadow has a couple of public events throughout the year – so, don’t miss out on this local treasurer nestled inside the low hills just south of town. It really is picturesque!

We enjoyed a picnic of Loaf bread, olives, cheese, homemade tomato soup and pomegranate spritzers. The wind cut back on our picnic lounging but the soup helped us stay warm. Hibernation this time of year is so tempting – but don’t let it keep you from the fun things going on around the Piedmont!

I’ll post the soup recipe tomorrow! And, check out all my Rising Meadow Farm photos on the MMoM Facebook page!

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.

Most 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!