BY M A RY DE L P H
BY M A RY D E L P H I have learned a lot this last year, especially about feeding my family. If I can find it locally, I buy it. I have sourced my own meat, eggs and dairy. I don’t have room to do this where I live, but fortunately I do know people who are becoming self-sustaining and they will certainly help you make the suppliers. The food tastes better and since I know the producers, I know that the poultry and meat were raised humanely. So, I feel much more comfortable using it. If you have the space, give gardening a try, if you don’t find people who do raise enough produce to sell to people. I am including below a simple list of produce that should be available, in some parts of Alabama, this time of year. Those who are in South Alabama will have more things growing. • Cauliflower • Greens • Lettuce • Pecans • Sweet Potatoes • Spinach
Cauliflower “Mac” and Cheese Kosher salt and freshly ground black pepper 1 Tablespoon butter, plus more for the pan 1 large head cauliflower, cut into florets 1 cup whole milk ½ teaspoon dry mustard Hot sauce, as needed 1 cup grated pepper jack cheese 1 (4-ounce) log fresh goat cheese ¼ cup grated Parmesan Bring a large pot of salted water to a boil. Preheat the oven to 375 F. Grease a baking dish with butter. Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well. In a large
saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle with the Parmesan. Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving. – Ree Drummond - The Pioneer Woman February/March 2022
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