Edible Kentucky — Oh my goodness!
What is the taste of Kentucky?
Perfect corn on the cob, eaten ten minutes after picking.
Brandywine tomatoes, sliced and slurped at the table, and sun-warm Sungold cherry style tomatoes that never make it into the house at all.
Hickory smoked, brown-sugar cured country ham, aged a full year — at least.
Morel mushrooms every April.
Green beans, yellow beans, cornfield beans, filet style baby French beans, greasy beans, lima beans, butter beans, crowder peas, McCaslan pole beans — no wonder someone thought “Kentucky Wonders” was a great name for a green bean.
Spring onions, Black Seeded Simpson and Bibb lettuce, arugula, mache, tatsoi – everything green thrives in Kentucky’s splendid spring weather.
Homemade butter from free-range cows.
Blackberry pie, cobbler, juice, wine, crisp, ice cream.
Green garlic, garlic scapes, and Polish, German, China, Music, and all the other garlic nationalities. Oh, and shallots, too. And “Candy Onions.”
Splendid organically grown Angus beef, lamb, poultry, eggs, pork.
Peaches, pears, Asian pears, strawberries, blueberries, black raspberries, gold raspberries, red raspberries.
Tart Montmorency cherries.
Limestone-sweetened spring water. Barrel aged bourbon. Riesling, Chambourcin, Norton, Cabernet Sauvignon, and a hundred other proud new Kentucky wines. Blueberry wine! Pinot Noir (yes!).
Are you hungry yet???
Enjoy reading all posts about Kentucky food.
