The Home Front
In the state of Alabama, recipes are not the only culinary treasures handed down. In some families, culinary ministries are handed down from generation to generation. My Grandpa Campbell used to carry turnip greens to church and gift them to those he felt may need the extra blessing that only a big ol’ pot of turnip greens can deliver. Now, I know what you are thinking, but I gotta say, don’t knock it till you try it. Getting a big pot of greens and a skillet of cornbread can help you get back on your feet when life deals you a blow.
If you’ve ever picked, washed, and cooked turnip greens, you know that it is quite a job. But it is a job well worth the effort because of the deliciousness you get at the end. You can’t just wash them once before you cook them. Those greens must pass through three or more washings before you cook them or you will end up with gritty greens. How do I know this? Well, let me tell you about my cousin. Early in the first year of her marriage, she was determined to get a mess of greens from the patch and cook them up for supper because she knew her husband loved turnip greens. She proudly served them up to her honey after he got home from work. He was looking forward to them, but to her dismay, her poor husband spit out the first bite of greens she ever cooked him. He said, “Hon, how many washings did you put them through? It’s full of grit!” Well, that lesson got learned, and I can tell you she’s made many a wonderful pot of greens for her husband in the years they have been together since. And after hearing her tell the story, I always make sure to put my greens through enough washes to get the grit off.
So, you see, when someone brings you a pot of turnip greens, as a Southerner, we are very touched because we know the effort it takes to grow, gather, wash, and cook them. Now that my grandparents have passed on, my Momma and Daddy carry on the tradition of ministering to people in the community through their turnip green patch. People know of my parents’ generosity with their turnip greens, and some come to pick ’em a mess. Others who are not able to go pick for themselves or may be in need or suffered a setback in life will receive a good ol’ pot of greens with my dad’s delicious cornbread. Loving and caring for others through the turnip green ministry is a precious culinary tradition to me. I cherish every bite!
-Danna Standridge
Author of Happiness is Homemade Y’all! and 2024 Sweet Grown Alabama Ambassador
Read her faith story at www.birminghamchristian.com.
Join her in the kitchen on Facebook and YouTube.
Enjoy these family recipes from Danna Standridge’s cookbook, Happiness is Homemade, Y’all!, available on Amazon.
Cornbread by Gerald, also Known as Danna’s Dad
Ingredients:
- 3 tablespoons butter flavored Crisco
- 3/4 cup self-rising cornmeal
- 1/4 cup self-rising flour
- 1 egg
- 3/4 cup buttermilk
- Water as needed
- 6-inch cast iron skillet
Instructions:
Preheat oven to 475 degrees. Place Crisco into cast iron pan and put in the oven to melt as the skillet warms up. Mix flour, cornmeal, egg, and buttermilk. Stir and mix well. Next, stir in melted Crisco until blended well. Add water if it is too thick. Pour into skillet. Bake at 475° for 10 minutes or until bread is done. Makes 4-6 servings.
Freshly Picked Turnip Greens
Ingredients:
- 24 oz water
- 2 tablespoons bacon grease
- 3 chicken bouillon cubes
- 1 teaspoon salt
Instructions:
Take a bucket or foot tub, go to the turnip green patch and pick enough greens for a good meal. Wash greens through about 3 waters to make sure they are clean. Pick out any bad leaves. Using a large pot with a lid, prepare the liquid to cook the greens. Add about 24 oz water, bacon grease, bouillon cubes, and salt and bring to a low boil. Place a few greens in at a time until all are in the pot. Boil about 10 minutes, then turn to simmer and place a lid on top of pan and cook about 30 minutes or longer if needed.
