Sunday Dinner: Southern and Slow

To celebrate the new Jones Valley (that's the valley that cradles Birmingham, AL) Urban Farm and the foundation of Birmingham's Slow Food convivium, we threw an after-church Sunday dinner party last weekend. The Walking on Water gospel choir (and band) got things rockin' with their swinging spiritual music. Jones Valley's Edwin Marty, my wife Pardis Stitt, and I thanked all the supporters, volunteers, and patrons who ponied up to create this garden and farm center, which will be a great educational tool for inner city urban youth to learn about growing food organically. Patterned a bit like Alice Waters' edible schoolyard, this city block includes a community garden for local urban residents to farm a small plot of land. Edwin's team will grow lettuces, vegetables, fruits, and flowers for sale and there is a demonstration area for education and cooking classes.

Now to the food! Several local chefs threw down on some old-fashioned Southern groceries for the 150-plus members of the crowd. Carol Griffin of Chez Lulu baked the piping hot cornbread. Chez Fonfon's Brian Somershield prepared deviled eggs straight from the chicken coop. Edwin and Snow's Bend provided the salad greens served with buttermilk dressing. I cooked the biggest batch of mustard greens, neck bones, and onions we've ever attempted. Gianni Respinto of Gianmarco's made his grandma's all natural beef meatloaf and Ocean's George Reis' fried chicken was the big hit of the afternoon. Clif and Maureen Holt of Little Savannah served peas and rice on hoppin' John (as this dish is called in the Low Country). Macaroni casserole rounded things off and Carol indulged everyone with marinated strawberries and clabbered cream.

It was the sunniest and warmest day of the year and there were some sunburns later in the almost perfect Sunday afternoon, but all for a great cause, or causes. It was an inaugural event for all to remember and cherish.

Here's the buttermilk dressing recipe:

¼ cup white wine vinegar

½ shallot finely minced

Salt and pepper

Lemon zest

1 cup buttermilk

½ cup olive oil

½ pound chives chopped

½ pound dill chopped

½ pound parsley chopped

In a medium mixing bowl, combine the vinegar, shallot, salt and pepper and lemon zest. Allow to infuse for 10 minutes. Whisk in the buttermilk, olive oil and add the herbs. Taste and adjust the seasonings as you like.

Note: Do as we do and make the buttermilk dressing in a mason jar -- you can just shake and pour.