North Carolina Weekend on PBS and Bob Garner was visiting. He made the place seem much bigger than it actually was… but since, they have expanded and more than doubled the seating capacity.
They were giving some of this away about a year ago, and this picture seems to have been posted a few days ago, so I hope they are selling this now. It was great!!! Very “earthy” in flavor. It is turnips, although you couldn’t tell what meat they had used to season it with last year. I thought the seasoning might have been hog jowl.
ADDENDUM [01/31/22]: I stopped in on the way up to Raleigh on Monday. As I was ordering, I asked if they had any turnips. The female clerk said they had some a couple of months ago, but had none now. Brian went back to check and there was no plan to have any more this year. The past couple of years, they had turnips in February. I had come to think that they made them when they had a “hog killing,” but that doesn’t sound like the case now. I said, “then I guess I’m going to have to bring my own and let you cook them. — I have been enjoying cooking various country side dishes in the past several months. If you have the right seasoning meat, the finished product can be quite enjoyable. I have fixed some good butter beans, blackeyed peas, and green beans & potatoes. I learned from, not by asking, but by tasting, how to cook good steamed cabbage. Seaboard Station Restaurant doesn’t season their cabbage with meat, or at least I think not. They don’t season their blackeyed peas with meat either… and that doesn’t make for really good peas. The cabbage has to have just a slight amount of sweetness added. Too much sugar, and it makes the cabbage too sweet.
Bill Gibson, II 