Gator Harrison invited Chef Jason Evins from The Inn at Evins Mill into the Green Galley for a tasty twist on a southern classic.
Stone Ground Cheese Grits
4 cups 2% milk
¼ cup butter (1/2 stick) or olive oil
1cup The Old Mill’s stone ground grits
1 cup grated cheese, your favorite will work, or Locust Grove’s sheep milk cheese
Salt, fresh cracked pepper, and crushed red pepper flakes to taste
Bring milk, butter or oil, salt pepper, crushed red pepper to boil. Add grits and reduce heat to a simmer. Stir often and until grits are tender and thickening. This will take 30- 40 minutes. Stir in cheese and enjoy. Serves 4-6 Serve for brunch with poached eggs or dinner with your favorite steak. Enjoy!
Roasted Acorn Squash and Turnips
1 large acorn squash, peeled, seeded, and cut into 1” pieces
2 medium turnips, peeled and cut into 1” pieces
3 T oil/butter
Salt and pepper to taste
Preheat oven to 400F. Place chopped winter vegetables onto roasting pan. Add oil, salt, and pepper. Toss to ensure the vegetables are well coated. Roast in 400F oven for 30-40 minutes or until tender. Serves 4-6 These make a wonderful side dish for any entrée.
Chimichurri Sauce
4oz Fresh Herbs (Parsley, Oregano, Rosemary, etc.) with the majority being Parsley
½ cup onion, small dice
½ cup green bell pepper, small dice
2T chopped garlic
1 lemon, juiced
1cup vinegar (apple cider or white)
2cups extra virgin olive oil
Salt and pepper to taste
Dash of ground cumin
Dash of crushed red pepper flakes
Dash of ground cayenne pepper
Dash of ground coriander
Place all ingredients in a food processor except for olive oil and blend. Add olive oil gradually until sauce is smooth and all oil is incorporated. Recipe makes approximately 1 quart. Sauce can be refrigerated for up to one week or frozen for 1 month. Allow to warm to room temperature before serving as the olive oil will congeal when cold. Stir before each use.
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CC Gardens Micro Greens
Readyville Mill
Prison Farming
We think it’s great news that several Tennessee Prisons are choosing to Go Green, and Live Green Tennessee recently visited Sergeant Doug Griffith of the Tennessee Department of Corrections. Griffith explained a recycling program that turns leftover food from five prisons into rich, fertile mulch that’s then used on a 100-acre kitchen garden. The inmates working the farm save the prison system—and you, the taxpayer—money... But more important is the responsibility, the fresh air, and the opportunity to learn practical, employable and life-long skills to help trustees adjust to life upon release.