Recipes
OCTOBER 2017 COUNTRY KITCHEN
Alabama-grown apples? Believe it or not, it can be done. Alabama’s climate isn’t ideal for growing apples, which require cooler temperatures and lower humidity than the southern state generally provides. But in Alabama’s northern counties where elevation is higher, farmers make it work. Apples are used in all kinds of dishes, from desserts to soups to salads. more
AUGUST 2017 COUNTRY KITCHEN
When people think catfish, most think fried. It is delicious, after all. But catfish is incredibly versatile and a healthy part of a balanced diet. “I like to blacken it or cook it in a skillet with some seasoning,” said Catfish Farmers of America President Townsend Kyser of Greensboro. “It’s a white flaky fish that goes well with just about any spice. The current recommendation is to eat fish twice a week, and catfish definitely fits into that.” more
SEPTEMBER 2017 COUNTRY KITCHEN
When cooking with pork, the possibilities are endless. Chops, tenderloin, roast, ribs, bacon, ham, sausage, shoulder — and those are only a few of the widely available, affordable cuts. Pork can be cooked quickly and easily on the grill, in the oven, in a slow cooker and on the stove. And praise for pork doesn’t stop at versatility, affordability and taste. more
JULY 2017 COUNTRY KITCHEN
Summer in the South wouldn’t be the same without peaches. Whether eaten as-is, in a dessert or even as a sweet element to complement a savory dish, summer peaches don’t disappoint. Few people know peaches as well as residents of Chilton County — Alabama’s peach capital. Since the early 1900s, farmers have cultivated peaches there. Today, peaches are Alabama’s No. 1 commercial fruit, with Chilton County producing up to 75 percent of the state’s crop each year. more
Country Kitchen, June 2017
When dairy farmers Judy and Mickey Childers began making ice cream for the Morgan County Farmers Federation’s annual meeting, they had no idea they’d still be churning it out for the group 25 years later. more
MAY 2017 COUNTRY KITCHEN
No matter what county in Alabama you find yourself in, a field full of cows is somewhere nearby. Farmers in every county in the state raise cattle, and Alabama is No. 16 in national beef cow production. As demand for versatile, easy-to-cook, delicious beef continues to rise in the U.S. and around the world, cattle farmers like Darrell and Linda Lee of Winston County rise early each day to ensure the world has enough beef. more
APRIL 2017 COUNTRY KITCHEN
Alabama is a state that loves meat, and for good reason — chickens, cattle and pork are all raised locally and are widely available in restaurants and retail stores. But there’s another meat gaining traction that’s worth adding to the rotation: lamb. Many folks are scared to cook lamb because it’s not as familiar as other meats. But Henry Dorough, Alabama Cooperative Extension System agent and owner of HD Farm in Calhoun County, said it’s much simpler than people imagine. more
FEBRUARY 2017 COUNTRY KITCHEN
Everyone seems to have a favorite chili recipe. Even for those who don’t possess culinary prowess, chili is a dish that withstands tinkering well — add a dash of this and a sprinkle of that; serve it with a host of different toppings; switch up the beans or the meat — it somehow always turns out beautifully. At least that’s what Leah McElmoyl of DeKalb County has experienced. more
MARCH 2017 COUNTRY KITCHEN
Peanuts are popular all over the world, but Southerners love them best. Perhaps that’s because farmers in Southern states grow 99 percent of the U.S. peanut crop and provide 10 percent of the world’s peanuts. Alabama is the country’s No. 3 producer of peanuts, so it’s no surprise they’re the state’s favorite nut (although peanuts are actually legumes). The smell of freshly harvested peanuts fills the air each fall in more than half of the state’s counties, and boiled peanuts are easy to find at gas stations, roadside stands and farmers markets just about anywhere in Alabama. more